Pennsylvania Dutch Pork and Sauerkraut
Delight in the comforting, old-world flavors of Pennsylvania Dutch Pork and Sauerkraut, a classic one-pot meal steeped in tradition and perfect for cozy gatherings. This hearty recipe combines tender, slow-cooked pork shoulder with tangy sauerkraut, sweet diced apples, caramelized onions, and a sprinkle of optional caraway seeds for a rustic depth of flavor. The addition of brown sugar and chicken broth lends a subtle balance of sweetness and savoriness, while the low-and-slow cooking method ensures the pork is melt-in-your-mouth tender. With just 15 minutes of prep time, this oven-braised dish is a stress-free way to bring authentic Pennsylvania Dutch heritage to your table. Serve it with creamy mashed potatoes for a comforting and complete meal that’s sure to impress! Perfect for family dinners or holiday traditions, this recipe is a true celebration of bold, hearty flavors.
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Recipe Information
Ingredients
- 3 pounds pork shoulder or pork roast
- 2 pounds sauerkraut
- 1 apple, peeled and diced
- 1 onion, sliced
- 2 tablespoons brown sugar
- 1 teaspoon caraway seeds (optional)
- 1 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork shoulder dry with paper towels and season it generously with salt and black pepper.
In a large Dutch oven or oven-safe pot, heat 1 tablespoon of oil over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side. Remove the pork and set it aside.
In the same pot, add the sliced onion and sauté until softened, about 5 minutes.
Add the sauerkraut, diced apple, brown sugar, and caraway seeds (if using) to the pot. Mix well to combine.
Nestle the pork shoulder into the sauerkraut mixture, then pour the chicken broth over the top.
Cover the pot with a lid and transfer it to the preheated oven.
Cook for 3.5-4 hours, or until the pork is tender and easily falls apart with a fork.
Remove the pot from the oven, and let the dish rest for 10 minutes before serving.
Serve the pork shredded or sliced on a platter alongside the sauerkraut mixture. Pair with mashed potatoes for a traditional touch!
Nutrition Facts
Calories |
3946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.7 g | 379% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 989 mg | 330% | |
| Sodium | 9720 mg | 423% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 47.3 g | ||
| Protein | 258.1 g | 516% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 487 mg | 37% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 5672 mg | 121% | |
*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.
