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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:

Cook:

Level: Easy

System:

8

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

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!

11 Comments

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Avatar of Sarah

Sarah on 1.2.2013

Found this recipe while looking for a delicious and mostly traditional PA pork and sauerkraut yesterday to make for my boyfriend’s family who are from there. It was a huge hit..thanks so much!

Avatar of washthedishes

washthedishes on 1.1.2012

Happy New Year! This recipe is causing me to stray from my old standby. I add a little tomato sauce with the sauerkraut for color. Making it today. Thanks.

Avatar of amy325

amy325 on 1.10.2011

I made this for my family tonight, and it was a huge hit! The pork was cooked perfectly, and the applesauce complemented the sauerkraut really well. I will definitely be making this again!

Avatar of clnr

clnr on 11.15.2010

I made this last night – easy and delicious!

Avatar of ClaireS

ClaireS on 11.6.2010

Same as susank — in my oven right now and my house is already smelling wonderful! Got stuck an afternoon little league game, so I got a late start. Cooks a long time and I can’t wait to dive in …. :)

22 Reviews

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Avatar of Charlene Miller

Charlene Miller on 1.1.2012

We found this recipe last year and it has become our favorite sauerkraut and pork recipe. We make it just as the recipe is written, it is simply perfect! Thanks for sharing.

Avatar of katilutz

katilutz on 10.23.2011

Perfect fall dinner – turned out delicious!

Avatar of bunnystew

bunnystew on 2.23.2011

Patiodaddio I’m pretty sure you can do no wrong. I’m slowly making my way through all your recipes and decided to make this for my german heritage boyfriend. He grew up eating this and I wanted to surprise him by making him something from his childhood. He loved it!! I took one bite of sauerkraut and scraped the rest off my plate. The pork turned out great though once I made sure the kraut was scraped off. We did your spareribs in the smoker the next night…..now we’re talkin how pork should be done!!!

Avatar of lillieknits

lillieknits on 1.24.2011

As a pork chop and sauerkraut lover, this was not a stretch for me. I am happy to report, however, that every family member liked this meal – even the pickiest one. Now I’m not going to say she ate the sauerkraut part, she doesn’t even like apple sauce, but everyone else ate it and liked it. I halved the recipe, and we can still eat it again. I can’t imagine having made the full recipe!

Avatar of sharrieboberry

sharrieboberry on 1.13.2011

Great comfort food! I did not grow up eating sauerkraut and pork but this dish was warm and flavorful! I only had one 32-oz jar of sauerkraut (instead of the TWO listed in the recipe) and it was still just right. It has a little bit of tanginess in the sauce as the sauerkraut mellows. Delicious!

The kids and I liked it and would definitely make it again. I’m having the leftovers for breakfast!

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