Pork Roast Sauerkraut
Discover the comforting flavors of this hearty Pork Roast Sauerkraut, a classic one-pot dish that brings together tender, slow-roasted pork shoulder with tangy sauerkraut, sweet apple slices, and warm caraway seed undertones. Perfectly seasoned and complemented by caramelized onions and a touch of brown sugar for balanced sweetness, this dish is braised to perfection in savory chicken stock, allowing the rich flavors to meld beautifully. Simple to prepare and oven-braised for hands-off cooking, this recipe is a favorite for family dinners or cozy gatherings. Serve it with mashed potatoes or crusty bread for a meal that's as satisfying as it is flavorful.
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Recipe Information
Ingredients
- 4 pounds pork shoulder roast
- 32 ounces sauerkraut
- 1 large yellow onion
- 1 large apple
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup chicken stock
- 2 tablespoons brown sugar
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork shoulder roast dry with paper towels and season all sides with salt and black pepper.
Heat the vegetable oil in a large oven-safe Dutch oven or skillet over medium-high heat. Sear the pork roast on all sides until golden brown, about 3-4 minutes per side. Once seared, remove the pork and set aside.
Peel and thinly slice the yellow onion. Core and thinly slice the apple.
In the same Dutch oven or skillet, reduce the heat to medium and add the sliced onion. Saute for 3-4 minutes until softened.
Add the sliced apple, sauerkraut (with its liquid), caraway seeds, and brown sugar to the pot. Stir to combine.
Place the seared pork roast back into the pot on top of the sauerkraut mixture. Pour the chicken stock around the roast.
Cover the Dutch oven or skillet with a tight-fitting lid or aluminum foil. Transfer it to the preheated oven.
Cook the pork roast for about 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.
Remove the Dutch oven from the oven, and let the pork rest for 10 minutes. Shred or slice the pork, depending on your preference.
Serve warm, spooning the sauerkraut mixture alongside or over the pork. Enjoy!
Nutrition Facts
Calories |
5125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.4 g | 504% | |
| Saturated Fat | 130.9 g | 654% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1291 mg | 430% | |
| Sodium | 3584 mg | 156% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 51.5 g | ||
| Protein | 342.3 g | 685% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 5614 mg | 119% | |
*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.
