Saurkraut Pork
Savor the comforting flavors of rustic European cuisine with this hearty Sauerkraut Pork recipe, perfect for cozy family dinners or special gatherings. Featuring tender, slow-braised boneless pork shoulder nestled in a tangy bed of sauerkraut, sweet apples, and aromatic onions, this dish combines savory, slightly sweet, and earthy notes in every bite. Enhanced with garlic, caraway seeds, and a hint of brown sugar, this one-pot meal is as flavorful as it is simple to prepare. The oven-baked process ensures fork-tender pork infused with the rich flavors of the sauerkraut mixture, making it a crowd-pleasing centerpiece. Easily pair it with creamy mashed potatoes or crusty bread for a meal that’s both satisfying and elegant. This recipe is ideal for those seeking a delicious, slow-cooked pork dish that celebrates bold, traditional flavors.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless)
- 32 ounces sauerkraut
- 1 large yellow onion
- 3 large garlic cloves
- 1 medium apple (Granny Smith or similar)
- 1 cup chicken broth
- 2 tablespoons brown sugar
- 1 teaspoon caraway seeds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Instructions
Preheat your oven to 325°F (160°C).
Pat the pork shoulder dry with a paper towel and season it with salt, black pepper, and paprika on all sides.
In a large, oven-safe Dutch oven or heavy skillet, heat the olive oil over medium-high heat.
Sear the pork shoulder on all sides until browned, approximately 3-4 minutes per side. Remove the pork and set it aside.
Peel and thinly slice the yellow onion, mince the garlic cloves, and core and slice the apple into thin wedges.
Lower the heat to medium and add the sliced onion to the same Dutch oven. Sauté until softened, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the sauerkraut, apple slices, chicken broth, brown sugar, and caraway seeds, mixing well.
Nestle the pork shoulder back into the pot, submerging it slightly into the sauerkraut mixture.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
Bake for 2 to 2.5 hours, or until the pork is tender and easily pulls apart with a fork.
Remove the pot from the oven, and let the pork rest for 10 minutes. Shred or slice the pork as desired.
Serve the pork with the sauerkraut mixture spooned over the top. Enjoy with mashed potatoes or crusty bread for a complete meal!
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.6 g | 299% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 9455 mg | 411% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 57.4 g | ||
| Protein | 179.1 g | 358% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 500 mg | 38% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 4775 mg | 102% | |
*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.
