German Pork N Sauerkraut
Transport your taste buds straight to the heart of Germany with this comforting and hearty German Pork N Sauerkraut recipe. Featuring tender, slow-simmered pork shoulder nestled atop a savory medley of tangy sauerkraut, sweet apples, and aromatic caraway seeds, this dish delivers a perfect balance of flavors in every bite. A touch of brown sugar adds depth, while onions and garlic create an irresistible aroma as the pork cooks to fork-tender perfection in a rich chicken stock. Ideal for cozy family dinners or festive celebrations, serve this traditional German favorite with creamy mashed potatoes or crusty bread for a complete and satisfying meal. With simple ingredients and old-world charm, this recipe will quickly become a cherished classic in your home. Keywords: German Pork N Sauerkraut, traditional German recipe, sauerkraut and pork, comfort food, pork shoulder recipe.
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Recipe Information
Ingredients
- 2 lbs pork shoulder (or pork loin)
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 32 oz sauerkraut, drained
- 1 medium apple, peeled and sliced
- 1 tsp caraway seeds
- 1 tbsp brown sugar
- 1 cup chicken stock
- 1 leaf Bay leaf
Instructions
Season the pork shoulder with salt and pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
Add the pork to the pot and brown on all sides, about 2-3 minutes per side. Remove and set aside.
In the same pot, add the sliced onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the drained sauerkraut, sliced apple, caraway seeds, and brown sugar to the pot, stirring to combine.
Pour in the chicken stock and stir gently to distribute the ingredients evenly.
Nestle the browned pork back into the pot, placing it on top of the sauerkraut mixture.
Add the bay leaf to the pot, cover, and reduce the heat to low.
Simmer for 1.5 to 2 hours, turning the pork occasionally, until the meat is tender and easily pulled apart with a fork.
Remove the bay leaf and discard.
Serve the pork sliced or shredded over the sauerkraut mixture, accompanied by mashed potatoes or crusty bread if desired.
Nutrition Facts
Calories |
2945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 8720 mg | 379% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 48.4 g | ||
| Protein | 187.6 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3972 mg | 85% | |
*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.
