Pork and Sauerkraut
Classic pork and sauerkraut with tender meat and tangy fermented cabbage.
15 mins
Prep Time
2 hours
Cook Time
4
Servings
Ingredients
- 2 lbs pork shoulder or pork loin
- 1 lb sauerkraut, drained
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 tbsp caraway seeds
- 1 tbsp brown sugar
- 1 cup chicken or vegetable broth
- 2 tbsp olive oil
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Preheat oven to 325°F (165°C). Pat the pork dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side. Remove and set aside.
In the same pot, add sliced onions and minced garlic. Sauté until softened, about 3-4 minutes.
Add drained sauerkraut, caraway seeds, and brown sugar to the pot. Stir well to combine with the onions and garlic.
Place the seared pork on top of the sauerkraut mixture. Pour in the broth until the liquid reaches about halfway up the pork.
Cover the pot with a lid and transfer to the preheated oven. Roast for about 2 hours, or until the pork is tender and easily shreds with a fork.
Remove from oven and let rest for 10 minutes before slicing or shredding the pork. Serve hot with the sauerkraut mixture.
Chef's Tips
- Searing the pork first adds depth of flavor to the dish.
- For extra tanginess, rinse the sauerkraut less or not at all before using.
- Add sliced apples or potatoes to the pot for additional flavor and texture.
- Leftovers taste even better the next day as flavors continue to meld.
- Serve with mashed potatoes or crusty bread for a complete meal.
