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Classic Pork and Sauerkraut
Traditional dish · German
A traditional and hearty German dish featuring tender braised pork shoulder and tangy sauerkraut, slow-cooked to perfection with aromatic spices.
Ingredients
- Pork Shoulder2 lbs
- Sauerkraut32 oz
- Onion1 large
- Garlic3 cloves
- Caraway Seeds1 tsp
- Bay Leaf1
- Pork Broth or Water1 cup
- Saltto taste
- Black Pepperto taste
- Vegetable Oil or Lard2 tbsp
Steps
- 1
Preheat oven to 325°F (160°C).
- 2
Season pork shoulder generously with salt and pepper.
- 3
Heat oil or lard in a Dutch oven over medium-high heat. Sear pork shoulder on all sides until browned.
- 4
Remove pork from the pot. Add chopped onion and cook until softened, about 5 minutes.
- 5
Add minced garlic and caraway seeds, cook for 1 minute until fragrant.
- 6
Return pork to the pot. Add sauerkraut, bay leaf, and pork broth or water.
- 7
Bring to a simmer, then cover and transfer to the preheated oven.
- 8
Braise for 2.5 to 3 hours, or until pork is fork-tender.
- 9
Remove pork from the pot and shred. Return shredded pork to the sauerkraut mixture.
- 10
Season with additional salt and pepper to taste. Serve hot.
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