Description

A hearty, comforting dish featuring tender braised pork cooked slowly with tangy sauerkraut and savory seasonings. This traditional recipe can be made on the stovetop, in the oven, or in a slow cooker, often paired with potatoes for a filling, homestyle meal.

Ingredients

Scale

🛒 Ingredients (serves 4–6):

For the Pork:

2–3 lb pork shoulder or pork roast
Salt and pepper to taste
2 tablespoons olive oil or vegetable oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 teaspoon caraway seeds (optional)
1 cup chicken or vegetable broth
1/2 cup apple cider or apple juice

For the Sauerkraut:

1 (28 oz) jar or can sauerkraut, drained and rinsed
1 apple, peeled and chopped (optional for sweetness)
1/2 teaspoon black pepper
1/2 teaspoon paprika
1–2 tablespoons brown sugar (optional)
2 tablespoons butter

Optional Add-ins:

3–4 medium potatoes, peeled and cubed
Fresh parsley for garnish

Instructions

📝 Instructions:
Step 1: Prepare Pork
Season pork generously with salt and pepper. Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown pork on all sides, about 4–5 minutes per side. Remove and set aside.

Step 2: Sauté Aromatics
In the same pot, add onions and garlic. Sauté until soft and fragrant, about 5 minutes. Stir in caraway seeds if using.

Step 3: Add Sauerkraut and Liquids
Layer the sauerkraut and apple over the onions. Return pork to the pot. Pour in broth and apple cider, ensuring the pork is partially submerged. Add paprika, black pepper, and brown sugar if using.

Step 4: Braise
For stovetop: Cover and simmer on low heat for 2–3 hours, until pork is tender.
For oven: Preheat oven to 325°F (160°C) and bake covered for 2–3 hours.
For slow cooker: Cook on low for 6–8 hours.

Step 5: Optional Potatoes
If using potatoes, add them to the pot 1 hour before the end of cooking so they absorb flavors and cook through.

Step 6: Serve
Remove pork and slice or shred. Spoon sauerkraut and juices over pork. Garnish with fresh parsley if desired.

Notes

Flavor Tip: Rinse sauerkraut to reduce tanginess if desired.
Make Ahead: Braised pork tastes even better the next day as flavors meld.
Slow Cooker Tip: Layer pork under the sauerkraut to keep it moist.

Prep Time: 15 minutes
Cook Time: 2–3 hours (stovetop or oven) / 6–8 hours (slow cooker)
Category: Main Dish / Comfort Food
Method: Braised / Slow-Cooked / Oven-Baked / Stovetop
Cuisine: German / Eastern European