Pork and Sauerkraut
Tender, juicy, and brimming with rustic flavor, Pork and Sauerkraut is the ultimate comfort dish perfect for a cozy family meal or a hearty fall gathering. This slow-braised recipe features a succulent pork shoulder roasted alongside tangy sauerkraut, sweet apples, and aromatic caraway seeds, creating a perfect balance of savory and sweet. A touch of brown sugar enhances the natural sweetness of the apples, while the sauerkraut’s briny tang melds beautifully with the rich, fork-tender pork. Simmered with chicken broth in a Dutch oven and cooked low and slow, this dish delivers melt-in-your-mouth perfection. Serve this one-pot masterpiece with mashed potatoes or crusty bread for a meal that’s as satisfying as it is timeless. Whether for New Year’s Day or a festive Sunday supper, this pork and sauerkraut recipe is a celebration of classic flavors.
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Recipe Information
Ingredients
- 2.5 pounds Pork shoulder (or boneless pork roast)
- 32 ounces Sauerkraut
- 1 large Onion, finely chopped
- 2 medium Apples, peeled and thinly sliced
- 2 tablespoons Brown sugar
- 1 teaspoon Caraway seeds
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Chicken broth
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 325°F (165°C).
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Season the pork shoulder with salt and black pepper on all sides.
Sear the pork in the hot oil for 3-4 minutes per side until browned. Remove the pork and set it aside.
In the same pot, add the chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the sliced apples, brown sugar, and caraway seeds, cooking for another 2-3 minutes.
Add the sauerkraut, including its juices, and stir to combine.
Pour in the chicken broth and bring the mixture to a simmer.
Place the seared pork back into the pot, nestling it into the sauerkraut mixture.
Cover the pot with a lid and transfer it to the preheated oven.
Bake for 2.5 to 3 hours, or until the pork is tender and easily falls apart.
Occasionally check the pot to ensure there is enough liquid. Add a little more chicken broth if the mixture seems too dry.
Once finished, remove the pot from the oven and let the pork rest for 10 minutes before serving.
Serve the pork warm, pulled apart or sliced, with the sauerkraut mixture on the side.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1727 mg | 75% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 14.2 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 966 mg | 21% | |
*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.
