pork and sauerkraut recipe

The Best pork and sauerkraut recipe

Pork and Sauerkraut with Apples

4.6 from 1237 votes

A hearty dish featuring tender pork shoulder braised with sauerkraut, sweet apples, and aromatic spices. Perfect for a comforting meal!

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time1 hour 15 mins

Resting Time0 mins

Total Time1 hour 35 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pork

• 2 lbs pork shoulder (bone-in)
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper

For the Sauerkraut

• 2 cups sauerkraut (rinsed if very sour)
• 1 small onion, finely chopped
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp caraway seeds (optional)
• 1 tsp salt

For the Apples

• 3 medium apples (Granny Smith or Honeycrisp), thinly sliced
• 1 tbsp butter
• 1 tbsp honey
• 1 tsp cinnamon

👨‍🍳Directions

1. 1
   Preheat oven to 325°F (165°C). In a large bowl, combine pork shoulder with olive oil, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Massage the mixture into the pork, coating it evenly.
2. 2
   Place the pork in a Dutch oven or heavy pot, fat-side up. Cover with cold water and bring to a simmer. Reduce heat to low, cover, and let it cook for 1 hour.
3. 3
   After 1 hour, remove the pork from the pot and set aside. In the same pot, add chopped onion, sauerkraut, apple cider vinegar, brown sugar, caraway seeds (if using), and salt. Stir well and cook for 5 minutes.
4. 4
   Return the pork to the pot, cover, and simmer on low heat for another 45 minutes. Uncover and let the sauce reduce slightly, adding a splash of water if needed.
5. 5
   While the pork is cooking, melt butter in a skillet over medium heat. Add sliced apples, honey, and cinnamon. Cook for 5-7 minutes until apples are tender and caramelized.
6. 6
   Once the pork is tender and the sauce has thickened, remove from heat. Slice the pork into strips. Serve the pork with the sauerkraut mixture and a side of apple sauce.

🔧Equipment

• Large Dutch oven or heavy pot
• Cutting board
• Sharp knife
• Mixing bowls
• Oven-safe baking dish (optional for serving)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 6❤️Cholesterol: 85🧂Sodium: 750🌾Total Carbs: 45🥦Dietary Fiber: 6🍬Sugars: 25🥩Protein: 35

📝Notes

Tips

• For extra flavor, add a bay leaf or thyme to the pork mixture.
• If you prefer a firmer texture for the sauerkraut, cook it longer after adding the onions.
• Substitute apples with pears or pearl onions for a different twist.
• Let the pork rest for 10 minutes before slicing to retain juices.

PrepVariations

• Use pork loin instead of shoulder for a leaner option.
• Add a handful of chopped fresh parsley or dill for brightness.

❓ Frequently Asked Questions About Pork and Sauerkraut with Apples

What is the best way to prepare pork for sauerkraut in this recipe?

The best way to prepare pork for this recipe is to slice or dice it into bite-sized pieces (about 1-inch chunks). Season with salt, black pepper, and a pinch of garlic powder or onion powder. For extra flavor, you can marinate the pork in a mixture of apple cider vinegar, soy sauce, or a small amount of Worcestershire sauce for about 15-30 minutes before cooking. Cooking the pork in a skillet over medium-high heat until it reaches an internal temperature of 160°F (71°C) ensures it’s fully cooked while retaining juices.

How long should I cook the pork and sauerkraut together?

For a tender and flavorful result, cook the pork and sauerkraut together for about 30–40 minutes on medium heat. Stir occasionally to prevent sticking. If your sauerkraut is very thick, you may need to add a splash of water or broth to keep it from drying out. Adjust cooking time based on your preferred doneness—pork should be cooked through but still slightly moist.

Can I use store-bought sauerkraut in this recipe, or should I make it homemade?

Yes, you can use store-bought sauerkraut, but for the best flavor and texture, homemade sauerkraut works best. If using store-bought, drain it well to remove excess liquid (which can make the dish watery). For a deeper taste, rinse the sauerkraut briefly under cold water to remove excess salt, then drain again. Homemade sauerkraut (fermented cabbage) adds a tangier, more complex flavor that pairs perfectly with the pork.

What are some variations I can add to this pork and sauerkraut dish?

This dish is incredibly versatile! Here are a few delicious variations:
– Add-ins: Sautéed onions, carrots, or mushrooms for extra texture and sweetness. A sprinkle of fresh dill or parsley adds brightness.
– Spice it up: Mix in a pinch of smoked paprika, cayenne pepper, or a dash of liquid smoke for a smoky kick.
– Protein swaps: Use ground beef, chicken, or even turkey instead of pork for a different twist.
– Sauce boost: Stir in a spoonful of apple cider vinegar, mustard, or a splash of beer for extra depth.
– Toppings: Crumbled bacon, fried eggs, or a dollop of sour cream on top for extra richness.

Why does my sauerkraut turn mushy when cooking with pork?

Sauerkraut can become mushy if it’s overcooked or if too much liquid is present. To prevent this:
1. Drain well before cooking—excess liquid weakens the texture.
2. Cook on low-medium heat to avoid breaking down the cabbage fibers too quickly.
3. Stir occasionally to distribute heat evenly.
4. Add a little water or broth if needed, but don’t overdo it—just enough to prevent drying.
5. Use fresh sauerkraut (fermented for 2–4 weeks) instead of older, softer varieties, as they’re more prone to mushiness.

Can I make this recipe ahead of time and reheat it?

Yes, you can prepare this dish ahead of time! Cook the pork and sauerkraut together, then let it cool before storing in an airtight container in the fridge for up to 3–4 days. To reheat:
– Stovetop: Warm in a pot over low-medium heat, stirring occasionally, until heated through (about 5–10 minutes).
– Oven: Transfer to a baking dish, cover with foil, and bake at 350°F (175°C) for 20–25 minutes.
– Microwave: Use a microwave-safe dish with a splash of water or broth to prevent drying; heat in 1-minute intervals, stirring between each.
For extra flavor, add a splash of apple cider vinegar or a pinch of salt when reheating.