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
Comments are closed for this recipe.
WendyT on 10.29.2010
I’m from NC – for at least 5 or 6 generations back – but of German ancestry and the sauerkraut survived through the years. But. My childhood memories of coming home to a big pot of sauerkraut meant that I would just be eating a big slab of cornbread for dinner that night. I wouldn’t touch it.
For those of you who can’t get past the smell, try going out to a German restaurant and sampling it; you can get a better idea of the actual taste. I still don’t love it but can handle it. Red cabbage is better.
cozygirl on 10.29.2010
I absolutely love this dish…such memories! And your pics really bring it alive! Gonna put on my grocery list! Happy Friday!
andilynn on 10.29.2010
Oh, yeah, btw, I forgot to mention I’m from southwestern PA!!
bekah k. on 10.29.2010
Oh my, this looks soooo good. I can’t wait to make it!
Jeanine on 10.29.2010
Just wondering: Why is it important that the pork have bones? I think our Costco only sells the country ribs boneless. Thanks.
Tracy Simons on 10.29.2010
One of my favorite go to meals is pork and sauerkraut in the crock pot. We just had it Monday, now I’m in a mood for it again thanks to this recipe
mmmmmmmmmmmmmmmmmmmmmmm
Rickey Rudy on 10.28.2010
Oklahoma girl here that married a Pennsylvanian. His Mama helped teach me how to cook. Pork and sauerkraut what a wonderful thing. Cooking for four kids within 5 years of age…I had to change a few things up. I brown a pork roast on the stove top, then place in a crock pot with a load (I’m telling you – I have NEVER cut too many) onions. I slice these thin so they just cook to sweet strings. I don’t add water, chicken broth, no liquid it makes it’s own. I let this cook for 8 hours in the crock pot till the roast is just in pieces with the onions and swimming in broth. Meanwhile cook your sauerkraut on the stove, and make your mashed potatoes and if you are feisty then make some home made rolls. Oh, absolutely to die for….thank you our sweet MeMa. We will always think of you when making and eating this dish!
javiera isidora on 10.28.2010
looks so delicious, the only problem is that i don`t eat meat :s
can you put a vegan recipe i will be sooo happy and it`s delicious for everyone : )
Diane on 10.28.2010
Yep, the apples make the sauerkraut yummy. A friend advised me to try the bagged sauerkraut in the deli section and it’s better than the canned/jarred kraut. This was the go-to dinner for New Year’s Day growing up. I usually use whatever pork is on sale, those shoulder roasts being low priced, and cook my dish all night. Only problem is waking up in the middle of the night to the incredible smell and not being able to go back to sleep. Made this several weeks ago for a potluck and it was licked up.
Andilynn has the goods on why pork and sauerkraut is the New Year’s day dish, exactly what my Mom said!! Oh, from PA too!!
dicity
Denise Spencer on 10.28.2010
I’ve never cooked this meal with the applesauce in the pot. I always serve applesauce with the meal though. I’ll give this a try. I also put potatoes in with the sauerkraut. I slice them (thick)and put on top of the kraut. I also grate a potato in the sauerkraut. Not sure why but it makes the kraut really good. Thanks for sharing.
Farmer's Wyfe on 10.28.2010
LOVE sauerkraut with pork. I never served it on mashed pot. thought! That looks SUPERB!!! I’ve actually got sauerkraut being made out on my porch right now in jars: takes 6 weeks and it’s been about 2. My mother-in-law taught me. CAN”T WAIT to try it with this recipe! Thanks a bunch!!
Linda on 10.28.2010
Now, I know one thing we will fix for the family over Thanksgiving which is when the whole family will be here. I have always put my sauerkraut and ribs over rice, so will have to try it over the mashed potatoes. I have never put applesauce in it, but have always shredded an apple into it and often shredded a potato into it, as that is how a lady from Austria made it. I never use the jarred kraut, unless it is homemade….I always use the kraut that you will find in the refridgerator section of the grocery store. It is much better, in my mind. Look along the bacon, hotdog, sausage area to find it. When we had sauerkraut in school, it was the jarred kind with hotdogs….the recipe would be so much better than that.
Andilynn on 10.28.2010
I’m another one who grew up eating pork and sauerkraut. My mom always cooks the big puffy biscuit type dumplings on the top of hers. When the pork is tender, you just drop them on top, put a lid on it, and let them steam slowly for about 15 min. It is so delicious to put one of those dumplings on your plate and put a little pat of butter, then top it with the sauerkraut. My husband would never eat sauerkraut for the longest time until he tried a bite of my reuben I ordered at a restaurant. Now he loves it, esp. pork & kraut.
I’ve cut up an apple in mine before, but never used the sauce. I’ll give that a try. Oh, and just to add one more thing about pork being eaten on New Years for luck. My mom taught me that is because pigs push their noses forward through their food when they eat & this means that you will go forward in the new year. But don’t eat chicken because they scratch their feet backwards for their food.
LOL…
SusanL on 10.28.2010
I’m looking forwarding to trying this – soon
Mary Kemp on 10.28.2010
I live in Lancaster Pa and we have pork and saurkraut every New Years day at one of the local fire stations. It has been our tradition for the past 15 years. As soon as I saw the picture of the plated food I knew PatioDaddio had to be a PA boy because they all put the kraut on top of the mashed potatoes here.
Carol on 10.28.2010
Another PA girl here! I was born and raised in Harrisburg, and I’ve had pork and saurkraut just about every New Years Day of my life! I have to….it’s for good luck! I don’t like saurkraut, but I mix a tiny bit in my mashed potatoes, and it adds a little zing to them. I haven’t lived in PA in 20 years, but we still have this every year!
Clayvessel on 10.28.2010
My daughter blogged about making her kraut today. She is the fermented food queen!
http://paintsplashes.blogspot.com/
patiodaddio on 10.28.2010
Rinsing… Criminal, I tell ya!
mymaize on 10.28.2010
YUMMY.
I make sauerkraut with the country ribs all the time. Have never made it with the applesauce tho. Will have to try this. Have the ribs in the freezer. I do not like to drain the kraut and my sister rinses her kraut (OMG!!!)
Welcome to the board.
Kita Wreden on 10.28.2010
Have a brand new Dutch oven and am making this for dinner tonight. My German-Pennsylvanian-Texan mother-in-law made this frequently for all of us. Sometimes she made sausage, saurkraut and potatoes in the Dutch oven, too. Thanks for reminding me!
Iris on 10.28.2010
Looks great!!! I would add some caraway seeds and am thinking about using some Granny Smith apples instead of/in addition to the apple sauce.
To you sauerkraut haters, yes, the pork and other vegetable flavors really tone down the kraut taste. A perfect blend.
patiodaddio on 10.28.2010
Linda – I meant drain and discard some of the juice. Of course, you could leave all the juice in and leave out some of the broth, if you prefer it a little more tart.
Thanks for asking for clarification.
Linda on 10.28.2010
Hi John,
May I just ask a question? Thanks.
When I read the recipe and got to the part where you said – drain some of the juices off of the saurkraut – then you say – add it to the pan. My mind says add the discarded juice to the pan but I really think it means discard those juices and add the remaining kraut . Which is correct, please. Thanks for the interpretation John.
sarcasticquilter on 10.28.2010
Oh yeah! We used to eat a very similar dish under our German/Slovak roof in upstate NY!
YUM, I know what’s for dinner on Saturday!
kandy on 10.28.2010
I am a Pennsylvania girl too, although sadly we moved when I was 3 to Florida
Pork and sauerkraut is hands down my favorite meal!
It is a little different that my Polish Grandmother used to cook it, but I am going to try it with the applesauce. It sounds yummy .
Thank you for sharing.
patiodaddio on 10.28.2010
The only point of the applesauce is to cut a bit of the tang of the kraut. It just mellows it out and doesn’t make it sweet. You can certainly leave it out and add more broth if needed.
Ginny on 10.28.2010
mmmmmmmmm. The only thing I think this recipe missed is adding a dab of butter to the potatoes before you put the kraut on top.
to those who have a hard time with the sharpness of the kraut, mix a little in with your potatoes. It makes it even more mellow. : )
I make this in my crockpot without the applesauce all the time
Mary C. on 10.28.2010
This looks wonderful! I have enjoyed many of your recipes here at TK. I am glad to see a “brave dude” here too.
melissa on 10.28.2010
Do you have to add the applesauce? I don’t want/like sweet meat. Our family loves the bitter taste of saurkraut, but just wanted to make sure I should make it the same way.
Manny on 10.28.2010
My stomach actually seriously honestly growled when I saw that finished picture… German heritage seems to require German food every now and then
Jennifer on 10.28.2010
This is something my half-German mom used to make. It’s total wonderful comfort food! It MUST be served with mashed potatoes- though we usually ate ours on the side with plenty of butter and S&P. Thanks for the recipe; my mom doesn’t have recipes, she just cooks, so it’s good to have it written down!
patiodaddio on 10.28.2010
You can certainly cook this in a crock pot. Just cook it until the pork is fork tender. I would recommend that you brown the pork first, so that it doesn’t spend too long in the food safety danger zone (40* – 140*).
However, if you don’t like your family, ignore that last part.
Teri on 10.28.2010
Oh My!
This sounds like the perfect comfort food on a blustery day like today.
Thanks so much…Yum
patiodaddio on 10.28.2010
Thank you all for your very kind and gracious comments. I am greatly humbled and honored to be given the opportunity to contribute.
Ree, Erika, and Nan, thank you so much for being a complete joy to “work” with. Those two need a raise, Ree!
John
P.S. It’s interesting to see the references to grandmothers, Germans, and Pennsylvania. My 96-year-old maternal grandmother is 100% German, and she and my grandfather were raised in PA.
Patrice on 10.28.2010
Oh yes, this dish always makes me think of fall! I am making a crock pot variation of it today. My Mama would also put quartered up apples in this mix. We had 2 apple trees and she’d use the “ugly” ones in this dish. I like it with green beans and mashed potatoes! Thanks for sharing this one and with such good pictures, too!
carolyn on 10.28.2010
YUM! Printing it out now!
shari on 10.28.2010
Hey John, congratulations on being a new contributor for TK! Great tutorial, and great photos. I love the idea of applesauce instead of apples. This sounds like comfort food at its best!
bmd4me on 10.28.2010
I make pork & sauerkraut often during the fall and winter months. Reminds me of my grandma’s kitchen!
Karen on 10.28.2010
we always do our pork/saurkraut in the crockpot for new years day and must have mashed potatoes with it
yummy!
Diane in Cincinnati on 10.28.2010
True comfort food! My mother used to make something like this and I have never been able to recreate it. Thanks, John! I’m going to make this soon and invite my parents over!!
Susan Adrian on 10.28.2010
Would this work in a crockpot if you seared the pork first, and just added applesauce/onions/sauerkraut/broth to the pork in the crockpot?
kitchenlovenest on 10.28.2010
Welcome, John! I love the photos, and the recipe looks so amazingly hearty and comforting.
Patty Paulsen on 10.28.2010
This looks incredible…but I have a real concern. In my whole life, I have never been able to get a forkful of saurkraut into my mouth–something about the smell just makes it impossible. Here is my question: With the incredible pork and applesauce, does it make the saurkraut milder–less saurkraut-y?
Frankie on 10.28.2010
I am making this tonight. Thanks Daddio!
Cindy on 10.28.2010
This is a fantastic recipe, one I will try immediately. Thank you for sharing it here, Ree thank you for featuring this one! I love sauerkraut and pork both.
Mary on 10.28.2010
Another Pennsylvania girl here. I remember my mother cooking pork and sauerkraut when I was a child. I have not had it in years, but I am going to remedy that this weekend. Thanks for the great recipe.
Cathy on 10.28.2010
I’m a (former) Pennsylvania girl! So this recipe fairly shouts “HOME” to me! It certainly made me smile! And my mouth water…it’s been far too long since I cooked up a good pot of pork and sauerkraut! Need to change that!
Love,
cathy B.
AliciaC on 10.28.2010
I thought that was sour cream or something under the kraut. I thought, “FINALLY! Something that will make me eat kraut!”
LOL
JUDY on 10.28.2010
Great Ideas, but disappointed that you are not using homemade sauerkraut & applesauce. There is no comparison to the flavor of homemade. I find store bought sauerkraut very strong and sour.
You have to try homemade!!!!!!!!
La on 10.28.2010
My mom used to make me pork and sauerkraut for my birthday dinner. Yum! La