Neckbones Sauerkraut
Warm, hearty, and irresistibly tangy, Neckbones Sauerkraut is a soul-soothing dish that combines tender, slow-cooked pork neckbones with the bold, briny flavor of sauerkraut. This one-pot wonder features caramelized onions, fragrant garlic, and a savory medley of spices, including smoked paprika and optional caraway seeds for a touch of earthy complexity. Simmered to perfection in a rich broth, the pork becomes fall-off-the-bone tender, infusing the sauerkraut with its robust flavor. With just 20 minutes of prep and a hands-off cooking time, this comforting meal is perfect for cool evenings and pairs beautifully with mashed potatoes, crusty rye bread, or a simple side of rice. An ideal choice for lovers of classic comfort food, this recipe is easy to prepare yet deeply satisfying.
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Recipe Information
Ingredients
- 2 pounds Pork neckbones
- 32 ounces Sauerkraut
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 2 cups Chicken or beef broth
- 2 Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Caraway seeds (optional)
- 1 tablespoon Vegetable oil
- 2 cups Water
Instructions
Rinse the pork neckbones under cold water, removing any excess bone fragments. Pat them dry with a paper towel.
Peel and thinly slice the onion. Mince the garlic cloves. Set both aside.
Place a large pot or Dutch oven over medium-high heat and add the vegetable oil.
Once the oil is hot, add the pork neckbones in batches and brown on all sides. Remove them from the pot and set aside.
In the same pot, lower the heat to medium and add the sliced onions. Sauté for about 5 minutes until softened, then add the minced garlic and cook for another 1–2 minutes until fragrant.
Drain the sauerkraut and rinse it lightly to reduce its saltiness if desired. Add the sauerkraut to the pot, stirring to combine with the onions and garlic.
Return the browned neckbones to the pot, nestling them into the sauerkraut. Add the chicken or beef broth, water, bay leaves, salt, black pepper, smoked paprika, and caraway seeds (if using). Stir gently to combine.
Bring the mixture to a gentle simmer. Cover the pot with a tight-fitting lid, reduce the heat to low, and let it cook for about 2 hours, stirring occasionally. The pork should be tender and nearly falling off the bone.
Taste and adjust the seasoning with additional salt or pepper if necessary.
Remove the bay leaves before serving. Serve the neckbones and sauerkraut hot, alongside mashed potatoes, rye bread, or rice if desired.
Nutrition Facts
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.3 g | 281% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 10718 mg | 466% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 23.4 g | ||
| Protein | 168.7 g | 337% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 495 mg | 38% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3764 mg | 80% | |
*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.
