Pork Sauerkraut
Warm and hearty, this Pork Sauerkraut recipe is a delightful fusion of savory and tangy flavors, perfect for cozy dinners or family gatherings. Tender, slow-simmered pork shoulder is nestled in a fragrant bed of sauerkraut, sweet apples, onions, and aromatic caraway seeds, creating a rich and satisfying dish that's both comforting and full of rustic charm. A splash of chicken stock enhances the saucy base, while a touch of garlic and bay leaf adds depth and complexity to every bite. With just 20 minutes of prep time before a low-and-slow cook, this one-pot wonder melts in your mouth with fork-tender ease. Serve it with creamy mashed potatoes or fresh crusty bread to soak up the flavorful juices, and transport your taste buds straight to the heart of traditional, homestyle cooking. Ideal for those seeking easy comfort food packed with bold flavor!
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless)
- 32 oz Sauerkraut
- 1 large Onion
- 3 units Garlic cloves
- 1 cup Chicken stock
- 1 medium Apple
- 1 tsp Caraway seeds
- 1 unit Bay leaf
- 0.5 tsp Ground black pepper
- 0.5 tsp Salt
- 2 tbsp Olive oil
Instructions
Pat the pork shoulder dry with paper towels, then season it with salt and black pepper on all sides.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Remove the pork from the pot and set aside.
Peel and finely chop the onion, then add it to the pot. Sauté for 3-4 minutes until softened and translucent.
Mince the garlic cloves and add them to the pot, cooking for an additional 1 minute until fragrant.
Peel, core, and dice the apple, then stir it into the onion and garlic mixture.
Drain and rinse the sauerkraut to reduce its saltiness, then add it to the pot along with the caraway seeds, bay leaf, and chicken stock. Stir to combine.
Return the pork shoulder to the pot, nestling it into the sauerkraut mixture. Cover the pot with a lid and reduce the heat to low.
Allow the dish to simmer gently for 2-2.5 hours, checking occasionally to ensure the liquid hasn’t evaporated (add a bit more chicken stock or water if necessary).
Once the pork is tender and easily pulls apart with a fork, remove the bay leaf and shred the pork into chunks using two forks.
Serve the pork and sauerkraut hot, optionally paired with mashed potatoes or crusty bread.
Nutrition Facts
Calories |
3197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.0 g | 304% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 7836 mg | 341% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 48.2 g | ||
| Protein | 188.7 g | 377% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 477 mg | 37% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 4556 mg | 97% | |
*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.
