Porked Sauerkraut
Indulge in the comforting flavors of 'Porked Sauerkraut,' a hearty one-pot meal that combines tender, slow-cooked pork shoulder with tangy sauerkraut, fragrant spices, and a touch of sweetness from diced apples and brown sugar. This savory-sweet dish is simmered to perfection in a Dutch oven, allowing the pork to absorb the bold flavors of caraway seeds, garlic, and paprika while becoming irresistibly fork-tender. Perfectly balanced with savory chicken broth and a hint of caramelized onion, this recipe is a soul-satisfying meal ideal for cool-weather gatherings or weeknight dinners. Serve it warm alongside fluffy mashed potatoes or crusty rye bread for a traditional and satisfying culinary experience. Whether you're craving a taste of comfort or looking to explore hearty European-inspired fare, this 'Porked Sauerkraut' recipe is a crowd-pleaser that's sure to impress.
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Recipe Information
Ingredients
- 2 lbs pork shoulder (boneless)
- 32 oz sauerkraut
- 1 large onion
- 3 cloves garlic cloves
- 2 cups chicken broth
- 1 medium apple (preferably Granny Smith)
- 2 tbsp brown sugar
- 1 tsp caraway seeds
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
Instructions
Pat the pork shoulder dry with paper towels and season all sides with salt, black pepper, and paprika.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the pork shoulder and sear on all sides until golden brown, about 3-4 minutes per side. Remove the pork and set aside.
Peel and finely chop the onion, then mince the garlic.
In the same pot, lower the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and sauté for an additional 30 seconds until fragrant.
Peel, core, and dice the apple into small cubes, then add it to the pot along with the rinsed and drained sauerkraut.
Stir the brown sugar, caraway seeds, and chicken broth into the sauerkraut mixture until well combined.
Nestle the seared pork shoulder into the sauerkraut mixture, ensuring it is partially covered by the liquid.
Bring the mixture to a gentle simmer, then cover the pot with a lid and reduce the heat to low.
Cook for 2 to 2.5 hours, or until the pork is fork-tender and easily shreddable. Stir occasionally and add a splash of water or broth if the pot begins to dry out.
Once cooked, remove the pork from the pot and shred with two forks. Return the shredded pork to the sauerkraut mixture and stir to combine.
Taste the dish and adjust seasoning with additional salt or pepper, if needed.
Serve warm with mashed potatoes, rye bread, or your favorite side dish.
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.8 g | 282% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 10008 mg | 435% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 60.9 g | ||
| Protein | 182.7 g | 365% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 512 mg | 39% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 5041 mg | 107% | |
*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.
