Ale D Pork and Sauerkraut
Transform your dinner table with the cozy, hearty flavors of Ale D Pork and Sauerkraut, a rustic stew that blends tender, slow-braised pork shoulder with tangy sauerkraut and the rich, malty notes of amber ale. This one-pot wonder is elevated by fragrant caraway seeds, zesty grainy mustard, and a touch of sweetness from brown sugar, creating a perfectly balanced dish ideal for chilly evenings. Slow-cooked in a Dutch oven, the pork becomes irresistibly fork-tender while the sauerkraut absorbs the savory broth, infused with garlic, onions, and fresh thyme. Serve this comforting dish alongside creamy mashed potatoes or crusty bread for a wholesome, flavorful meal that will have everyone coming back for seconds. Perfect for family dinners or Oktoberfest celebrations, this recipe is a must-try for fans of classic European-inspired dishes.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 teaspoon Caraway seeds
- 3 cups Sauerkraut, drained
- 1.5 cups Ale (such as a malty amber or lager)
- 1 cup Chicken broth
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 1 tablespoon Brown sugar
- 2 tablespoons Grainy mustard
Instructions
Preheat your oven to 325°F (165°C).
Season the pork shoulder generously with salt and black pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Once hot, sear the pork on all sides until golden brown, about 3-4 minutes per side. Remove the pork and set it aside.
Reduce the heat to medium and add the diced onion, cooking until softened and lightly caramelized, about 5 minutes.
Stir in the minced garlic and caraway seeds, cooking for another 1 minute until fragrant.
Add the drained sauerkraut to the pot, stirring well to combine with the onions and garlic.
Pour in the ale and chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Stir in bay leaves, thyme sprigs, brown sugar, and grainy mustard, mixing until combined.
Return the seared pork shoulder to the pot, nestling it into the sauerkraut mixture.
Bring the liquid to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook for 2 1/2 to 3 hours, or until the pork is tender and can be easily pulled apart with a fork.
Remove the pot from the oven and discard the bay leaves and thyme sprigs.
Shred the pork into large chunks or slices and serve with the sauerkraut mixture, alongside mashed potatoes or crusty bread for a complete meal.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.3 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 796 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
