I’d like to welcome John Dawson, also known as Patio Daddio, as a new contributor to the Tasty Kitchen Blog. We’re happy to have a brave dude among our ranks. Welcome, John! –Ree
This is one of those recipes.
There are certain family recipes that, by the mere smell of them cooking, bring back fond family memories. For me, and I suspect for most, they are the kinds of hearty meals that you eagerly anticipate all day. They evoke thoughts of certain seasons, holidays, or just great times with family and friends. This is such a recipe. There is something magical that happens in that Dutch oven. The whole house fills with an incredible aroma that immediately makes me think of my childhood with my maternal grandparents. And now that I have my own family I am passing the love down the line.
Sauerkraut and Pork isn’t at all sexy, but what it lacks in fancy schmancy ingredients and visual appeal it more than makes up for in flavor and pure comfort food bliss. It’s simply pork shoulder that is braised in sauerkraut, applesauce and onions. That’s it! It’s simple rustic peasant food that couldn’t really be simpler or better.
Alright, that’s enough back-story. Let’s make some magic.
You’ll need bone-in (important) country-style pork ribs, sauerkraut, applesauce, onions, chicken broth, oil, kosher salt and pepper. You also need a large, heavy, and covered Dutch oven.
Preheat your oven to 325 degrees.
Season the pork with salt. You don’t need too much because there’s plenty in the kraut.
Season liberally with fresh ground coarse black pepper.
Peel and quarter the onions.
Heat your Dutch oven over medium-high heat, add and heat the oil, then add two or three of the pork pieces. You don’t want to crowd the pan, so work in batches.
Cook the pork until it is nicely browned on one side, about two minutes. Flip them over and cook another two minutes, or until the other side is nicely seared. Repeat the searing for the remaining pork.
Turn off the heat, remove the pork to a plate, and set aside.
Add the applesauce to the pan. Stir to deglaze it.
Drain about half of the juice from the sauerkraut. Add it to the pan and stir to incorporate it with the applesauce.
Arrange the pork on top of the sauerkraut and applesauce mixture. It’s okay to sort of cram them in there if need be, but try to keep them from being completely submerged.
Arrange the onions on top of the pork.
Cover and bake at 325 degrees for an hour and a half.
Check the liquid content and add chicken stock if the top looks at all like it’s starting to get dry. You want to see the sauerkraut just barely under the surface of the liquid.
Cover and continue cooking another hour.
This is where the magic really starts to happen. Soon everyone in the house will be asking when dinner will be ready.
Uncover and cook another 30 minutes.
You can use this time to make your favorite plain mashed potatoes.
Another option is to add chicken broth and make dumplings right on top. My grandmother would usually make both, as my sister was a fool for the dumplings.
Put a pile of mashed potatoes on a plate, make a well in it, ladle on a bunch of kraut and juice, and top with some of the tender pork and a wedge of onion.
Dive in!
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Description
Sauerkraut and pork isn’t at all sexy, but what it lacks in fancy schmancy ingredients and visual appeal it more than makes up for in flavor and pure comfort food bliss. It’s simply pork shoulder that is braised in sauerkraut, applesauce and onions. That’s it! It’s simple rustic peasant food that couldn’t really be simpler or better.
Ingredients
- 4 pounds Country-style Pork "ribs", Bone-in
- 2 Tablespoons Canola Oil
- 3 cups Applesauce, No Sugar Added
- 2 jars Sauerkraut, 32 Oz Each
- 2 whole Medium Yellow Onions, Peeled And Quartered
- Chicken Broth As Needed
- Kosher Salt And Pepper
Preparation Instructions
Preheat your oven to 325 degrees.
Season the pork with salt (lightly) and pepper.
Heat your Dutch oven over medium-high heat, add and heat the oil, then add two or three of the pork pieces. You don’t want to crowd the pan, so work in batches.
Cook the pork until it is nicely browned on one side, about two minutes. Flip the pork over and cook another two minutes, or until the other side is nicely seared. Repeat with the remaining pork.
Turn off the heat, remove the pork to a plate, and set aside. Add the applesauce to the pan and stir to deglaze it.
Drain about half of the juice from the sauerkraut. Add it to the pan and stir to incorporate it with the applesauce.
Arrange the pork on top of the sauerkraut and applesauce mixture. It’s okay to sort of cram them in there if need be, but try to keep them from being completely submerged.
Arrange the onions on top of the pork.
Cover and bake at 325 degrees for an hour and a half.
Check the liquid content and add chicken stock if the top looks at all like it’s starting to get dry. You want to see the sauerkraut just barely under the surface of the liquid.
Cover and continue cooking another hour.
Uncover and cook another 30 minutes.
You can use this time to make your favorite plain mashed potatoes. Another option is to add chicken broth and make dumplings right on top.
Put a pile of mashed potatoes on a plate, make a well in it, ladle on a bunch of kraut and juice, and top with some of the tender pork and a wedge of onion.
Dive in!
_______________________________________
John Dawson has always been one of our favorite men here at Tasty Kitchen. His blog, Patio Daddio BBQ is a great resource for great recipes of every kind. Go visit his site for good food, equipment reviews, cooking competitions, video clips, and occasional photos of his lovely family.
112 Comments
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stories on 2.15.2011
This should be really good for 8th March. Will make it. Thanks for the recipe!
Nancy on 1.17.2011
Can’t remember when my husband has praised a meal this much – he is still talking about it 2 days later! Thanks for a great recipe.
Bonnie from Louisiana on 1.14.2011
OH, goodness.. memories, memories, memories… I also was raised on pork and sauerkraut. My Russina grandmother said that my Polish grandfather had her make sauerkraut once a week. Mom made hers in a roaster pan in the oven. Put slices of onions on the pork, slices of sweet apple mixed in the kraut. HUGE pot of mashed potatoes… Lord, my breaking heart… One year our family made our own sauerkraut. I have never tasted anything so good. Ever. No storebought sauerkraut will ever compare to the kraut that we canned ourselves. Only made it once, was a lot of work. I have since moved from a burb of Cleveland OH to southern Louisiana. Most folks down here dont even know what sauerkraut is, and wont try it either.. Sigh…… They have NO idea what they are missing… Thanks for posting. Am looking forward to more. Keep up the good work!!
ORKMommy on 1.12.2011
I make kraut & pork in my crock pot all the time but I’ve never thought to add applesauce. I’m gonna have to try that next time. The only other thing I do differently is cube potatoes and put them right in with the meat & kraut. I love the taste the kraut adds to the potatoes and I can just mash them when they get to the plate!!
patiodaddio on 1.12.2011
Pam – That’s funny, because my dad is the same way. He forbade it to be cooked in the house, so we’d have it at my grandparents’ house, usually on Saturdays.
My mother and grandmother haven’t had it for YEARS, so I just pressure canned some and sent it to them as a late Christmas gift.
That’ll fix him!
Pam S. on 1.11.2011
My mom has made a similar recipe for years, but my husband hates saurkraut and doesn’t even want it cooked in our house. So when my mom makes it she calls me and I go by after work to have some. The last time she made it I was in a hurry so I had to take it to go. It smelled so good I ate it right out of the container with my fingers. I had it eaten before I got home. ( I only live about 2 miles from her). The next time my husband goes out of town I’m going to try this version of the recipe and call my mom to come over!
patiodaddio on 1.10.2011
Jillian – Yes, it will be tight, but it should be large enough.
Jillian on 1.10.2011
Would a 5.5 qt. dutch oven be big enough for this recipe? Thanks! Can’t wait to make this as my mom made a similar dish growing up, and I have yet to make something equally as good, if not better!
patiodaddio on 1.10.2011
Thanks, Teri, I’m glad you enjoyed it.
John
Kary Ross on 1.9.2011
I am so very shocked to read your recipe because I have a similar one as well. It is our New Year’s Day traditional meal that I grew up with in New Mexico and have carried on the tradition with our family here in Arkansas! We do use spareribs though and cook them with celery and onion in a slow oven for 3 hours and then add the (rinsed, yes, rinsed!!) sauerkraut to the pan with the meat and veggies. But we mix up a sauce of orange juice, pineapple juice, soy sauce, Worcestershire sauce & brown sugar and pour over all and cook another 1-2 hours slowly in the oven. We ALSO serve ours over mashed potatoes. I love reading your recipe though and I like the variation too!
Teri on 1.9.2011
Well worth the wait.
Thank You John!
Teri on 1.9.2011
Ha.
Just put it in the oven.
Went and bought a Lodge Dutch Oven just so I could make this!
Can’t wait till dinner!
Hannah F. on 1.9.2011
I showed this to my German husband, and he’s howling like a wolf.
Susan on 1.8.2011
We always have kraut with our Thanksgiving turkey meal (or any time I roast a turkey). My kids hated the kraut when they were little, but it became one of the smells of the season and it grew on them. They love it now. I caramelize the onions and mix it in with the kraut plus I add some caraway seed to it. I push slivers of garlic into the pork on top, when I make it like this. Oh my..I’ll add onions on top, too, next time. Looks so good, John!
Annette on 1.7.2011
I am a or was a PA Dutch girl as well,. My mom did the dumplings too but she called them Nepp or dough balls. I made it this year here in Florida and it was wonderful. January always means Pork and Kraut and of course mash potatoes.
Cindy on 1.7.2011
Pork and Kraut is the traditional New Year’s Day feast – at least for Ohioans like me. I do mine with a pork shoulder or butt and always add knockwurst into the pot for the last hour or so. Kraut is actually very good for you so those who’ve never tried it should give it a taste. It’s briney salty goodness!
allison on 1.7.2011
just served this on Jan 1, 2011 to 23 of my family members. It has been a traditional meal for all of my 47 years. Thank you for passing it on.
Susan M on 1.7.2011
LOVE this! This is definitely a reminder of times past. My aunt would make this (minus the applesauce) with the mashed potatoes and some black eyed peas. I’m going to make this … I will end up gorging myself because I don’t think the picky eaters in my family will eat anything but the meat and potatoes! Comfort food at its finest!
Thanks for sharing and reminding me of such good food!
Tami in Oregon on 1.7.2011
Oh my gosh…this post sent me back to my grandmothers kitchen! She passed away when I was 12 so I never got a chance to learn much from her in the kitchen. She was a fantastic cook though. I wish I would have seen it before my son went back to TX. He’s a fool for sauerkraut and would love it. I’ll have to practice before his next visit!
bigv on 12.8.2010
Looks good John! Nothing better than homemade kraut. I’ve made a crock or 2 myself!
Cindy on 11.2.2010
My son made this last night. I printed the recipe but didn’t give him the entire post to look at, the potatoes weren’t made………….the entire thing was made in a regular cast iron skillet, he then placed the entire thing in a 9×13 cake pan. The meat was dry, but it was OH SO GOOD! Done right this has got to be a keeper.
Vicki Madden on 11.2.2010
I fixed this last night and it was really delicious! I used applesauce that we had made and it did have spices already in it; however it was fabulous in this recipe. It will be a on our menu again soon!
Diloy on 11.1.2010
I made this for dinner last night and it was fantastic! The house smelled so good and the mixture of all the flavors was perfect. I’ve passed this recipe onto a dozen friends and family! Thank you!!!!
Lowell on 11.1.2010
I made this for dinner Halloween night too! It was so awesome that I was already planning the next time to make it before I was done eating. I also have German grandparents who live in PA. Pork and sauerkraut has been a part of our family as long as I can remember, but this was probably the best I’ve ever had it.
patiodaddio on 11.1.2010
I’m so glad to hear that some of you have tried and enjoyed the recipe. I loves me some happy eaters!
Feel free to add a review in my recipe box if you try it.
Cheryl on 11.1.2010
I made this for dinner on Halloween night and it was absolutely DELICIOUS! YUMMMMMM! AND…it looked exactly as pictured in the recipe. Thank you! P.S. My sister says when she makes it, she may add a few caraway seeds, hmmmmm….
chris on 11.1.2010
Have been eating and loving! pork and sauerkraut here in central Pennsylvania for 55 years…… our family has always had a slice of thick (buttered) bread drizzled with molasses to cut the sour taste (but I love the sour ‘make your eyeballs shiver lips pucker’ taste!!)
Love the recipes and pictures~ Thanks John ( and Ree.)
Kathy on 11.1.2010
WOW – I fixed this yesterday and it was great and so easy – took me back to memories of my grandmother’s cooking. This is true comfort food.
Thanks – this recipe is a keeper.
Denise Lamb on 10.31.2010
We had this dish for dinner tonight and I must say
that it was so delicious.
We only made four of the country ribs and now we are
sorry because it was so delicious we wish we had
some leftovers.
Try it because it is so good.
Thanks for the recipe.
Denise
Lisa on 10.31.2010
My PA mom taught me to make this, too..in the crock pot. We don’t add the applesauce but I’m excited to give that a try. To the people that don’t like sauerkraut – cooking it this way makes it much milder and you might find that you like it.. .and my mom would say, “You need your tongue scraped!” (They have a million funny sayings that I never understood!) Congrats, John! Love you already
bojangles on 10.31.2010
THANK YOU. Since I have known my husband, he insists on some combination of pork and sauerkraut for New Years dinner. He claims his grandmother will throw lightning bolts from beyond, if he doesn’t eat it. I always just threw a pork chop in the oven and smothered it with the kraut. The house stunk and he held his nose eating it. Now I have a recipe that even I might try.
Tiffany on 10.30.2010
My family is from Wisconsin and this is exactly the type of thing my grandmother would make. I haven’t seen done this way before though, but I definitely want to try it!! Thanks!
Rose Mary on 10.30.2010
It was truly magic!! I made the pork ribs with sauerkraut yesterday and it was wonderful. I can’t wait for lunch … then dinner! I’ve made similar dishes before where the pork gets very dry. Not with this recipe. Thanks so much for sharing.
Lisa on 10.29.2010
Besides one oddball English woman (my maternal great-grandmother), I’m as German as you can get without actually being born in Germany. This dish right here just hits a deep warm spot somewhere that I can’t explain. My Mom makes a very similar dish along with several others containing sauerkraut. This type of food doesn’t get talked about enough. Thanks for giving it the attention it deserves.
patiodaddio on 10.29.2010
Thank you all for making my first post very special. It’s a great honor and I’m truly blessed to have so much support.
All hail the kraut-ness!
Linda in Lakewood,CA on 10.29.2010
I’m a native Californian who grew up with pork and kraut, too, but from transplanted mid-westerners! Then I met my future mother-in-law, a first-generation American born of German parents who was born and raised in New England. She had a very old recipe for fresh pork hocks and kraut that gave me whole ‘nother direction to cook in. Her recipe required two days of preparation; she chilled the cooked pork and lifted off the solidified fat. These days, I use farmer style ribs, brown them up, then layer them with kraut, diced fresh apple and onion, and topped with caraway seed. There are never any leftovers and even my Cuban daughter-in-law has seconds of this dish. I think the combination of pork and kraut has an international following!
Beth on 10.29.2010
the first time i had this was New Years 1984 at my aunt and uncles in Pa. i had never heard of it and altho i love kraut and pork had not thought about doing then together.. I was totally surprised.. it was fabulous.. i have made it several times thru the years and the family loves it..
Jen F on 10.29.2010
Another PA girl here! Ahhh the memories of kraut stinking up the kitchen, Pork or Kielbasa… creamy mashed pototes… now I’m homesick.
swtp on 10.29.2010
When I first saw the pic for this I thought ‘Well, that looks good, but who needs a recipe for pork and kraut?’. Then when I read the ingredients and saw the applesauce I was intrigued. I usually throw some brown sugar in when I make it.
So… yesterday being a chilly, gloomy day I decided to try John’s recipe and it was excellent! The addition of the applesauce takes away any sour krauty taste without being sweet. Yum!!!
sweetcaroline on 10.29.2010
Oh good grief – I’m drooling. Mmmmmmmmmmmmmmmmm
Jim in Colorado on 10.29.2010
Oh man, I can smell it now. And it looks so great. Can’t wait to try this one out. I’m going to smoke the meat first for about one hour. Then follow up with your recipe. My mouth is watering already.
Thanks .
uvajester on 10.29.2010
Welcome Jim… I’ve been following your blog(www.patiodaddiobbq.com) for the past year, ever since the BBQ bug bit me. Hahahaa..
Nancy on 10.29.2010
One of my very favorite meals!! I think it is German??
Jofe on 10.29.2010
My family is Czech and I grew up with roast pork, dumplings and kraut. My aunt gave me an easy recipe for potato dumplings that use instant mashed potatoes, and even my not-Czech hubby loves them! This version looks like it would be fun to make, as soon as I get that ovenproof dutch oven I’ve been wanting!
Irene on 10.29.2010
I, too, grew up walking into my Gramma’s house to the smell of sauerkraut, usually with kielbasa and a kaiser roll handy for quick eating! This is very similar to something I made up. I would braise the ribs, and instead of applesauce, added 2-3 peeled chopped apples, then the saurkraut, with the juice. After it cooked for about 30 minutes on stovetop, I would add diced bacon, then sliced onions softened in the bacon fat. Using some of the bacon fat, add flour to make a roue, and add it to the pot to thicken the liquid a bit. Delicious of course, over mashed potatoes!
Sherry Coleman on 10.29.2010
I’m a Texas girl, so this recipe isn’t something you see a lot of in my neck of the woods. I love sauerkraut, however, and plan to give it a try. I used to help my grandmother can kraut during summer vacation in southeast Missouri. We don’t get the homemade stuff anymore, though, so will have to make do with Del Monte.
Linda K on 10.29.2010
I so can’t wait to make this recipe. I love pork and sauerkraut but the last time I made my pork was too dry, not enough flavor, etc. This recipe sounds so much better then I’ve tried. Thank you
Wendy on 10.29.2010
My grandmother was Polish, and I can remember eating sauerkraut over mashed potatoes as a youngster. After I was married, I made sauerkraut, only to find out that my husband wasn’t a fan. I haven’t made this meal in nearly 20 years! Of course, I’ve never made it with applesauce, and have done it in a pressure cooker, instead. My mouth is watering! Thanks for the reminder of a long forgotten comfort food!
Lavon on 10.29.2010
The first person outside of my family who eats sauerkraut and dumplings! I grew up eating this and when I was out on my own, was so surprised how many people wouldn’t even eat sauerkraut much less with dumplings…Oh, well…………….
patiodaddio on 10.29.2010
Jeanine – The bones really add flavor, as in any braised dish. Marrow is magic.