Pork Sauerkraut and Beer
Tender, golden-brown pork shoulder meets tangy sauerkraut and hearty potatoes in this savory recipe for Pork Sauerkraut and Beer. This classic one-pot dish is slow-braised in a rich blend of lager or amber beer, chicken broth, and fragrant spices like paprika and caraway seeds, ensuring every bite is infused with robust flavor. Sweet undertones from caramelized onions and a touch of brown sugar balance the tanginess of the sauerkraut, while the beer adds a subtle depth to the dish. Perfect for cozy dinners or Oktoberfest gatherings, this crowd-pleaser is easy to prepare yet packed with comforting, old-world charm. Serve it straight from the Dutch oven with all of its luscious juices for a rustic and satisfying meal.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon vegetable oil
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, minced
- 24 ounces sauerkraut, drained
- 1 teaspoon caraway seeds
- 2 tablespoons brown sugar
- 12 ounces beer (lager or amber)
- 2 bay leaves
- 1 cup chicken broth
- 4 medium potatoes, peeled and quartered
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork shoulder dry with paper towels and season it generously with salt, pepper, and paprika on all sides.
In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Remove the pork and set it aside.
Lower the heat to medium and add the sliced onion to the pot. Sauté for 3-4 minutes until softened, then add the minced garlic and cook for another 1 minute until fragrant.
Stir in the drained sauerkraut, caraway seeds, and brown sugar, mixing them with the onions and garlic.
Pour in the beer and chicken broth, scraping the bottom of the pot to deglaze any browned bits. Add the bay leaves.
Return the seared pork shoulder to the pot, nestling it into the sauerkraut and liquid mixture. Arrange the quartered potatoes around the pork.
Cover the pot with a lid and transfer it to the oven. Braise for 2.5 to 3 hours, or until the pork is fork-tender and easily pulls apart.
Remove the pot from the oven and discard the bay leaves. Taste the sauerkraut mixture and adjust seasoning with additional salt or pepper if needed.
Serve the pork sliced or shredded over the sauerkraut and potatoes, along with some of the flavorful cooking juices spooned on top.
Nutrition Facts
Calories |
3440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.4 g | 252% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 7864 mg | 342% | |
| Total Carbohydrate | 224.8 g | 82% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 41.2 g | ||
| Protein | 188.4 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 7483 mg | 159% | |
*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.
