Great Grandma's Pork and Sauerkraut

Take a step back in time with Great Grandma’s Pork and Sauerkraut, a hearty and nostalgic dish packed with comforting flavors. This recipe features tender, slow-simmered boneless pork shoulder perfectly seasoned with caraway seeds and a hint of garlic, nestled in a tangy, slightly sweet sauerkraut mixture infused with apple cider and brown sugar. The addition of a bay leaf enhances the complexity of the dish, which is cooked low and slow until the pork is melt-in-your-mouth tender. Perfect for cozy family dinners or holiday gatherings, this classic pork and sauerkraut pairs beautifully with creamy mashed potatoes or rustic crusty bread. Ready in just 15 minutes of prep and simmered to perfection over a few leisurely hours, this one-pot wonder embodies Old World comfort food at its finest. A beloved recipe passed down through generations, it’s sure to become a staple in your own home.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 6

Ingredients

• 3 lbs boneless pork shoulder (or pork butt)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp caraway seeds
• 2 tbsp olive oil
• 1 large white onion, finely chopped
• 4 None garlic cloves, minced
• 32 oz sauerkraut (with liquid)
• 1 cup apple cider
• 2 tbsp brown sugar
• 1 None bay leaf

Directions

Step 1

Season the pork shoulder generously with salt and black pepper on all sides and sprinkle with caraway seeds.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

Step 3

Sear the pork on all sides until golden brown, about 3-4 minutes per side. Remove the pork and set it aside.

Step 4

Reduce the heat to medium and add the chopped onion to the pot. Sauté until softened and translucent, about 5 minutes.

Step 5

Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.

Step 6

Drain and rinse the sauerkraut slightly to remove excess brininess, if desired. Add the sauerkraut (with a little of its liquid for flavor) to the pot.

Step 7

Stir in the apple cider, brown sugar, and bay leaf, ensuring the mixture is well combined.

Step 8

Return the seared pork to the pot, nestling it into the sauerkraut mixture.

Step 9

Cover the pot with a lid and reduce the heat to low. Simmer gently for 2.5 to 3 hours, or until the pork is fork-tender and can be easily shredded.

Step 10

Occasionally check the pot during cooking, adding a splash of water or apple cider if the liquid level gets too low.

Step 11

Once the pork is tender, remove the bay leaf and shred the meat into the sauerkraut mixture, or slice and serve as desired.

Step 12

Serve the pork and sauerkraut hot, alongside mashed potatoes or crusty bread.

Nutrition Facts

Serving size	(2726.3g)

Amount per serving	% Daily Value*
Calories	4089.0

Total Fat 302.0g	0%
Saturated Fat 106.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 952.5mg	0%
Sodium 9264.5mg	0%
Total Carbohydrate 102.8g	0%
Dietary Fiber 31.1g	0%
Total Sugars 64.0g
Protein 242.3g	0%

Vitamin D 95.3IU	0%
Calcium 512.0mg	0%
Iron 26.6mg	0%
Potassium 5788.8mg	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: 66.3%

Protein: 23.6%

Carbs: 10.0%