Pork and Kraut

Experience the comforting flavors of traditional "Pork and Kraut," a hearty and flavorful dish perfect for cozy family dinners. This recipe pairs tender, slow-cooked boneless pork shoulder with tangy sauerkraut, sweet hints of diced apple, and a subtle warmth from caraway seeds. Searing the pork first locks in rich, savory flavors, while baking it low and slow in chicken broth ensures it’s melt-in-your-mouth tender. A touch of brown sugar balances the tartness of the kraut, creating a beautifully rounded flavor profile. This rustic classic is both a celebration of old-world cooking and an irresistible meal for modern-day comfort. Serve it with mashed potatoes or crusty bread for a satisfying and soul-warming feast. Perfect for lovers of hearty, one-pot meals, this dish is a must-try!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 3 pounds boneless pork shoulder or pork butt
• 2 pounds sauerkraut (drained)
• 1 large yellow onion (sliced)
• 1 large apple (peeled, cored, and diced)
• 1.5 cups chicken broth
• 2 tablespoons brown sugar
• 1 teaspoon caraway seeds
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

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

Step 3

Season the pork shoulder with kosher salt and black pepper on all sides.

Step 4

Sear the pork in the hot oil for 3-4 minutes per side until deeply browned. Remove and set aside.

Step 5

In the same pot, add the sliced onion and sauté for 3-4 minutes until softened.

Step 6

Add the diced apple and cook for another 2 minutes until slightly softened.

Step 7

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

Step 8

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

Step 9

Pour the chicken broth over the pork and sauerkraut.

Step 10

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

Step 11

Bake for 3.5 to 4 hours, or until the pork is fork-tender.

Step 12

Once cooked, remove the pork from the pot and shred it if desired. Serve it with the sauerkraut mixture on the side or piled on top.

Nutrition Facts

Serving size	(3072.2g)

Amount per serving	% Daily Value*
Calories	4119.5

Total Fat 302.1g	0%
Saturated Fat 106.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 952.5mg	0%
Sodium 8386.1mg	0%
Total Carbohydrate 108.6g	0%
Dietary Fiber 36.2g	0%
Total Sugars 65.2g
Protein 247.5g	0%

Vitamin D 0IU	0%
Calcium 527.9mg	0%
Iron 27.3mg	0%
Potassium 6085.8mg	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: 65.6%

Protein: 23.9%

Carbs: 10.5%