Savory pork, tangy sauerkraut with a touch of apple for sweetness.
This dish combines the savory richness of pork with the tangy, probiotic goodness of sauerkraut, creating a balanced and flavorful meal. The apple adds a touch of sweetness that complements the sauerkraut, while the caraway seeds enhance the overall flavor. It’s a hearty, nutritious dish that’s perfect for a comforting dinner, especially when served with a side of roasted potatoes, mashed potatoes or hearty rye bread.
Ingredients
- 2 pounds boneless pork shoulder or pork loin
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 apple, peeled and sliced
- 1 pound sauerkraut, drained and rinsed
- 1 cup apple cider or apple juice
- 1 cup chicken broth
- 1 tablespoon brown sugar (optional)
- 1 teaspoon caraway seeds (optional)
- 1 bay leaf
Directions
- Prepare the Pork
- Season the pork with salt and pepper.
- In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the pork and sear on all sides until browned. Remove the pork and set aside.
- Sauté the Vegetables
- In the same pot, add the sliced onion and cook until softened, about 5 minutes.
- Add the minced garlic and apple slices, and cook for an additional 2-3 minutes.
- Add Sauerkraut and Liquids
- Stir in the sauerkraut, apple cider or apple juice, chicken broth, brown sugar (if using), and caraway seeds (if using). Mix well.
- Place the pork back into the pot, nestling it into the sauerkraut mixture. Add the bay leaf.
- Cook the Dish
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the pork is tender and easily shredded with a fork. Alternatively, you can cook it in a preheated oven at 325°F (165°C) for the same amount of time.
- Finish and Serve
- Once the pork is cooked, remove it from the pot and let it rest for a few minutes before slicing or shredding.
- Discard the bay leaf from the sauerkraut mixture.
- Serve the pork over a bed of sauerkraut, with some of the cooking juices spooned over the top.