Pork and Sauerkraut

HOW TO MAKE

INGREDIENTS

High-heat oil Salt & pepper Bone-in pork butt or shoulder Onion Garlic Sauerkraut Brown sugar Applesauce Caraway seeds (optional) Chicken broth or water

STEP 1

Heat high-heat oil in a large Dutch oven over medium-high heat.

STEP 2

Heavily season the pork with salt and pepper on the fatty side.

STEP 3

Place pork into heated pot fat side down to brown. Season the other side of the pork.

STEP 4

Once the first side is seared, flip over and let the other side brown.

STEP 5

Once the second side is seared, carefully remove the roast from the pot. Add sliced onions and garlic to sauté.

STEP 6

When the onions have slightly softened, add the kraut, broth, sugar, applesauce and seasonings.

STEP 7

Nestle the seared pork into the kraut mixture. Cover the pot and simmer until the pork is cooked through and very tender.

STEP 8

Once the pork is tender, remove it from the pot and let it cool until you can safely remove the bone and cut the meat into chunks. 

STEP 9

Stir the meat back into the kraut mixture or serve over the top of the kraut. 

I like to serve this over mashed potatoes or noodles. Or with crusty bread to soak up the juices.

Enjoy!

More German-Style Recipes

Creamy German Cucumber Salad

German Plum Cake

Gingerbread Muffins with Lemon Glaze

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