Sauerkraut Pork
Savor the rich, hearty flavors of Sauerkraut Pork, a comforting one-pot dish that brings together tender, melt-in-your-mouth pork shoulder with the tangy bite of sauerkraut and the subtle sweetness of grated apple. Perfectly seasoned with smoked paprika, caraway seeds, and a touch of garlic, this recipe combines simple ingredients for a dish that's brimming with Old-World charm. Slow-cooked to perfection in a flavorful broth and infused with aromatic bay leaf, each bite offers a delightful balance of savory and sour notes. Ready in just over two hours, this recipe is ideal for family dinners or an impressive weekend meal. Serve it with creamy mashed potatoes, crusty bread, or fluffy rice to soak up every last drop of its delicious broth. Experience the ultimate comfort food with this timeless Sauerkraut Pork recipe!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 cups sauerkraut
- 1 medium apple, peeled and grated
- 1 cup chicken broth
- 1 whole bay leaf
- 1 teaspoon caraway seeds
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Begin by trimming the pork shoulder of any excess fat and cutting it into 2-inch cubes.
In a small bowl, mix the salt, black pepper, and smoked paprika. Sprinkle the spice mixture evenly over the pork cubes, ensuring all sides are well coated.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, sear the pork pieces in batches until all sides are golden brown. Remove the seared pork from the pot and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté for 4-5 minutes until softened and translucent.
Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.
Stir in the sauerkraut, grated apple, chicken broth, bay leaf, and caraway seeds. Mix well, scraping up any browned bits from the bottom of the pot for added flavor.
Return the seared pork to the pot, nestling the pieces into the sauerkraut mixture. Bring the liquid to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Cook for approximately 2 hours, stirring occasionally, or until the pork is tender and infused with the sauerkraut's flavors.
Remove the bay leaf and taste the dish. Adjust seasoning as needed with additional salt or pepper.
Serve the Sauerkraut Pork hot, garnished with freshly chopped parsley if desired. It pairs well with mashed potatoes, crusty bread, or steamed rice.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1769 mg | 77% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.8 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1093 mg | 23% | |
*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.
