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!

Recipe

Sauerkraut & Pork

by patiodaddio on October 15, 2010 in Main Courses, Pork October 15, 2010

Main CoursesPork

4.40 Mitt(s) 22 Rating(s)

Prep Time 10 Minutes

Cook Time 3 Hours

Difficulty Easy

Servings 8

8

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Recipe 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.

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!

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

 
 
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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.