Easiest Pork and Sauerkraut
Tender, flavorful, and irresistibly comforting, the "Easiest Pork and Sauerkraut" recipe is a timeless one-pot dish perfect for cozy family dinners. Featuring succulent, slow-cooked boneless pork shoulder nestled in a tangy sauerkraut and apple mixture, this hearty meal marries savory and slightly sweet flavors effortlessly. With just 15 minutes of prep and the option to include aromatic caraway seeds for a touch of earthiness, this recipe delivers robust flavor with minimal effort. Searing the pork and cooking it in a Dutch oven ensures melt-in-your-mouth tenderness, while the sauerkraut and chicken broth create a luscious base. Ideal for slow Sundays or special occasions, this recipe serves six and pairs beautifully with mashed potatoes or crusty bread for a truly satisfying feast. Keywords: pork and sauerkraut recipe, easy pork shoulder recipe, slow-cooked pork, one-pot meal, comfort food.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 32 ounces sauerkraut
- 1 large apple
- 1 teaspoon caraway seeds (optional)
- 1 cup chicken broth
Instructions
Preheat your oven to 325°F (160°C).
Trim any excess fat from the pork shoulder and season it generously with salt and black pepper on all sides.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the pork shoulder in the hot oil for about 3-4 minutes on each side, or until browned. Remove the pork from the pot and set aside.
Peel and dice the yellow onion, then add it to the pot. Sauté for 2-3 minutes, stirring occasionally, until softened.
Mince the garlic cloves and add them to the onions. Cook for an additional 30 seconds until fragrant.
Drain the sauerkraut and add it to the pot. Peel, core, and slice the apple, then mix it into the sauerkraut.
Sprinkle in the caraway seeds (if using) and stir to combine the mixture.
Nestle the seared pork shoulder back into the pot, placing it on top of the sauerkraut mixture.
Pour the chicken broth around the pork to help create steam while cooking.
Cover the Dutch oven with its lid and transfer it to the preheated oven.
Cook for about 2-2.5 hours, or until the pork is fork-tender and easy to shred.
Remove the pot from the oven and let it rest for 10 minutes before serving.
Optional: For a crispier texture, place the pork shoulder under the oven broiler for 3-5 minutes after cooking.
Serve the pork alongside the sauerkraut and enjoy!
Nutrition Facts
Calories |
3104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.2 g | 299% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 9535 mg | 415% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 47.6 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 455 mg | 35% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4723 mg | 100% | |
*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.
