Granny's Pork and Sauerkraut

Warm, hearty, and steeped in nostalgia, Granny's Pork and Sauerkraut is a classic comfort dish that brings old-world flavors to your table. Tender, slow-cooked pork shoulder is nestled atop a tangy bed of sauerkraut infused with the sweetness of caramelized apples, the earthiness of caraway seeds, and a hint of brown sugar. This one-pot meal is baked to perfection in a Dutch oven, allowing the flavors to meld beautifully while filling your kitchen with irresistible aromas. Perfect for a cozy family dinner or a rustic gathering, this recipe pairs simplicity with rich, savory depth. Serve it with mashed potatoes or crusty bread for a wholesome, satisfying meal that will have everyone asking for seconds. Whether you're exploring traditional recipes or craving rustic comfort food, this dish is sure to become a family favorite.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 6

Ingredients

• 3 pounds pork shoulder or pork butt
• 2 pounds sauerkraut
• 1 large yellow onion
• 1 medium apple
• 1 teaspoon caraway seeds
• 2 tablespoons brown sugar
• 2 cups chicken broth
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons olive oil

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the pork shoulder dry with paper towels and season with salt and black pepper on all sides.

Step 3

Heat the olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.

Step 4

Brown the pork shoulder on all sides for about 4-5 minutes per side until a deep, golden crust forms. Remove the pork and set aside.

Step 5

Peel and thinly slice the onion. Core and slice the apple into thin wedges.

Step 6

In the same pot, lower the heat to medium and add the sliced onion and apple. Sauté for about 3-4 minutes until softened and fragrant.

Step 7

Drain the sauerkraut (rinse if you prefer a milder flavor) and add it to the pot with the onions and apple.

Step 8

Stir in the caraway seeds and brown sugar, mixing well to evenly coat the sauerkraut.

Step 9

Pour the chicken broth into the pot and gently stir to combine.

Step 10

Place the browned pork shoulder on top of the sauerkraut mixture, nestling it slightly into the contents.

Step 11

Cover the pot with a lid and transfer it to the preheated oven.

Step 12

Bake for 2.5 to 3 hours, or until the pork is fork-tender and easily shreds.

Step 13

Remove the pot from the oven and carefully transfer the pork to a cutting board. Let it rest for 10 minutes before shredding or slicing.

Step 14

Serve the pork alongside the sauerkraut mixture, and enjoy!

Nutrition Facts

Serving size	(3132.5g)

Amount per serving	% Daily Value*
Calories	4300.7

Total Fat 323.9g	0%
Saturated Fat 109.4g	0%
Polyunsaturated Fat 6.8g
Cholesterol 988.8mg	0%
Sodium 9231.7mg	0%
Total Carbohydrate 100.3g	0%
Dietary Fiber 33.0g	0%
Total Sugars 62.7g
Protein 248.6g	0%

Vitamin D 36.3IU	0%
Calcium 523.9mg	0%
Iron 30.4mg	0%
Potassium 6058.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.6%

Protein: 23.1%

Carbs: 9.3%