Looking for comfort in a bowl? Look no further than this delicious Pork And Sauerkraut recipe!
I absolutely love any recipe that includes sauerkraut. Why, you may ask? Back in the day, when my siblings and I would visit our Hungarian grandfather in Detroit, it seemed like we ate sauerkraut with almost every meal. Whether served alongside fried eggs for breakfast or piled on top of boiled bratwurst for dinner, it was a staple in my grandparents’ house. Oftentimes, my grandfather would braise pork spareribs and shoulder together with red potatoes, celery, and, of course, sauerkraut. This was the most requested meal from all of the grandkids, and during the cold Michigan winters, it hit the spot. Needless to say, every time I take a bite of sauerkraut, I am rushed with nostalgia.
Now, living abroad in Europe, I’m preparing cozy recipes like this pork and sauerkraut, perfect for the rainy autumns and cold winters. I created this nostalgic recipe because it takes me back to Michigan, where I enjoyed slow-braised, tender pork with tangy, stewed sauerkraut around my grandparents’ dining room table.
If you’re looking for a comforting meal to make this winter season, try whipping up this recipe, and you can thank me later. The sour tang of the sauerkraut effortlessly lends itself to the rich, fatty flavor of the pork shoulder, making for an ideal winter meal. Serve it with crusty sourdough bread to soak up that delicious sauce, and garnish each bowl with a side of sour cream and freshly chopped dill.
What even is sauerkraut?
Sauerkraut is made by fermenting cabbage in its own juices and salt for several days or weeks. The fermentation process creates probiotics that give sauerkraut its signature tangy, sour flavor. Often described as the European version of kimchi, it’s super popular throughout Europe, especially in Germany, where it’s often served as a side dish alongside braised meats and bratwurst.
How do I store leftovers?
Store leftovers in an airtight container and refrigerate for up to 3 days. To reheat, place it in an oven-safe dish and bake at 325°F for 10-15 minutes or until warmed through. If the pork seems a bit dry, add a splash of vegetable or pork broth to the baking dish for moisture. You can also reheat your leftovers in the microwave for 1-2 minutes or until warmed through. Just be sure to cover it with a damp paper towel so you don’t dry out the meat.
Serving suggestions
While this pork and sauerkraut can easily be served on its own, it tastes even better when it’s served with a few side dishes. I recommend serving it with Mashed Potatoes for a satisfying starch. I’m especially partial to these Garlic-Roasted Potatoes because they’re a nice contrast to the tanginess of the sauerkraut. Also, if you need some greens, you can’t go wrong with Roasted Broccoli And Cauliflower or this simple Spring Salad.
Ingredients
- 1 pork roast (4 pounds) at room temperature
- Kosher salt to taste
- 1/2 teaspoon ground black pepper or to taste
- 1/2 teaspoon caraway seeds optional
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 garlic cloves minced
- 2 pounds sauerkraut undrained
- 1 large apple cored and sliced
- 1/3 cup brown sugar
- 1/4 cup apple juice
Instructions
- Preheat your oven to 325°F.
- Pat the pork dry and season it evenly with salt, pepper, and optional caraway seeds.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side.
- Remove the pork from the pan. Add chopped onions to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Return the pork to the pot. Evenly spread the sauerkraut around the pork and layer the apple slices on top. Sprinkle the brown sugar and pour the apple juice over the mixture.
- Cover the pot with a lid or foil and braise in the oven for about 2-3 hours, until the pork is tender and easily pulls apart with a fork.
- Remove the pot from the oven. Let the pork rest for about 10 minutes, then slice and serve with the sauerkraut.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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