The Pioneer Woman Tasty Kitchen
Profile photo of patiodaddio

Sauerkraut and Pork

Posted by in Step-by-Step Recipes

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

 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

 
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.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

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.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Season the pork with salt. You don’t need too much because there’s plenty in the kraut.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Season liberally with fresh ground coarse black pepper.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Peel and quarter the onions.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

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.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

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.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Turn off the heat, remove the pork to a plate, and set aside.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Add the applesauce to the pan. Stir to deglaze it.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Drain about half of the juice from the sauerkraut. Add it to the pan and stir to incorporate it with the applesauce.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

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.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Arrange the onions on top of the pork.

Cover and bake at 325 degrees for an hour and a half.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

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.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

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.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

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.

 
 
 
Tasty Kitchen Blog: Sauerkraut and Pork. Guest post and recipe from John Dawson of Patio Daddio BBQ.

Dive in!

 
 

Printable Recipe

Sauerkraut & Pork

4.40 Mitt(s) 22 Rating(s)22 votes, average: 4.40 out of 522 votes, average: 4.40 out of 522 votes, average: 4.40 out of 522 votes, average: 4.40 out of 522 votes, average: 4.40 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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

Comments are closed for this recipe.

Profile photo of jaxanahalf

jaxanahalf on 10.28.2010

this looks amazing! I make a Pork Chops with Sauerkraut and Apples dish I have posted on here that is amazing …had it last night with Chicken Sausage instead of Pork Chops last night and it was just as good

http://tastykitchen.com/tasty-kitchen/recipes/main-courses/pork-chops-with-sauerkraut-and-apples/

Profile photo of superchef70

superchef70 on 10.28.2010

PatioDaddio you are freaking me out! I have been in the mood for Pork & Sauerkraut in the worst way! Being from Lancaster County, PA, this dish is already one of my faves, but there’s a pork shoulder in my freezer that’s calling my name! Usually this is the traditional dish for New Year’s Day, but New Year’s Day will have to be this weekend!

Sara on 10.28.2010

Oh. My. Gosh. The pictures are killing me. I can almost smell the deliciousness. My maternal grandmother used to make sausage and sauerkraut all the time. I hope this will be The Recipe that finally convinces my husband that sauerkraut can be a good thing.

Luanne on 10.28.2010

This is how we serve it also, and add corn and raw chopped onions! Yum! One of my favorite dishes!

Suzanne @ Window On The Prairie on 10.28.2010

Oh dear. I’ve never had sauerkraut. I just can’t get past the smell of it. They used to make it in school, and as soon as we stepped off the bus, we could smell it. Eww… Sorry. http://windowontheprairie.com/ Suzanne

imafarmgirl on 10.28.2010

We were given homemade sauerkraut and just got half a hog from a friends 4 H project. So excited to try this recipe and put the 2 to good use!

Patty W. on 10.28.2010

Pork and sauerkraut with mashed potatoes was ALWAYS our Christmas Eve dinner and my grandmother’s. I’ve always loved it! Now if I could only get my kids to eat it…

Clayvessel on 10.28.2010

And please mention that sauerkraut is one of the healthiest things a person can eat. Our ancestors ate a lot of it in their whole food, nutrient rich diets. Fermented foods are packed with enzymes and vitamins. We would do well to eat more of them!

Kathy Lowry on 10.28.2010

This sounds too good to be true, but my husband refuses to eat sauerkraut. I just have to make it anyway and do 2 pots, 1 with and 1 without. Oh my.

Natalie on 10.28.2010

Can you include the dumpling recipe, please?

Heather (Heather's Dish) on 10.28.2010

what an amazing recipe…i’m always looking for good ones to share with a crowd! this one reminds me of something my aunt used to make for us every time we’d go visit :)

Jessica @ How Sweet It Is on 10.28.2010

This is a meal that stirs memories in me too. I can remember my whole family being together around New Years and this always brewing in a few crockpots. I have yet to make it though!