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Tender pulled Pork and Sauerkraut served over creamy mashed potatoes, garnished with fresh parsley.

Pork and Sauerkraut

5 from 1 vote
This hearty and flavorful pork and sauerkraut dish is slow-braised with apples and warm spices, making it the perfect meal for a crowd.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 4 hours
Servings: 8
Course: Main Course
Cuisine: American, German
Calories: 319
Ingredients Method Nutrition Notes

Ingredients
  

Pork:
  • 3 lb boneless pork butt left whole
  • 1 tablespoon salt
  • ½ tablespoon black pepper freshly cracked
  • ½ tablespoon garlic powder
  • 1 tablespoon cooking oil for searing
Sauerkraut Mixture:
  • 1 large onion sliced about 2 cups or 200g
  • 1 large honeycrisp apple sliced about 2 cups or 230g
  • 1 large granny smith apple sliced about 2 cups or 200g
  • 3 garlic cloves minced about 1 Tbsp
  • 2 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon caraway seeds essential for the flavor
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper freshly cracked
  • 1 bay leaf
  • 32 oz sauerkraut drained
  • 1 cup chicken broth use Better Than Bouillon or similar

Method
 

  1. Preheat the oven to 300°F. Gather and prep all ingredients.
  2. Season the pork butt thoroughly on all sides with salt, pepper, and garlic powder.
  3. Heat oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until deeply golden, about 8-10 minutes total. Transfer the pork to a plate.
  4. Reduce the heat to medium. Add the onion and apples to the pot and cook, stirring occasionally, until softened and lightly browned, about 5-8 minutes.
  5. Stir in the garlic, brown sugar, Dijon mustard, caraway seeds, smoked paprika, remaining black pepper, and bay leaf. Cook until fragrant, about 1 minute.
  6. Add the sauerkraut and pour in the chicken broth, stirring well to combine. Create an even bed of sauerkraut.
  7. Nestle the pork butt on top of the sauerkraut mixture. Cover with the lid and transfer to the oven. Roast for 3-3½ hours, or until the pork is fork-tender.
  8. Remove the lid, increase the oven temperature to 375°F, and continue roasting for 20-30 minutes, allowing the pork to brown and the liquid to reduce slightly.
  9. Remove from the oven and let rest for 10 minutes. Shred the pork directly in the Dutch oven using two forks, then fold it into the sauerkraut mixture. Serve warm.

Nutrition

Serving: 6gCalories: 319kcalCarbohydrates: 19gProtein: 34gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 1865mgPotassium: 680mgFiber: 5gSugar: 13gVitamin A: 4IUVitamin C: 12mgCalcium: 4mgIron: 15mg

Notes

A classic, comforting dish that's perfect for a holiday feast or a cozy family dinner. The combination of tender pork and tangy sauerkraut is wonderfully balanced with the sweetness of apples and warm spices.

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