Pork and Sauerkraut
A comforting classic that features tender pork shoulder slow-cooked with tangy sauerkraut, sweet apples, and aromatic spices for a delightful family meal.
Ingredients
Main Ingredients
- 2 pounds pork shoulder Look for a well-marbled roast for maximum flavor and tenderness.
- 4 cups sauerkraut Choose a brand you love or make your own for an even fresher option.
- 2 apples, sliced Sweet varieties like Honeycrisp or Fuji work beautifully.
- 1 onion, chopped Yellow or sweet onions caramelize beautifully.
- 2 cups chicken broth Homemade is preferred for a richer taste.
- 1 teaspoon caraway seeds A traditional flavor; feel free to omit if you’re not a fan.
- 1 teaspoon salt Adjust based on your taste—start small and taste as you go.
- 1/2 teaspoon black pepper Adjust based on your taste.
- 1 tablespoon olive oil Opt for high-quality extra virgin for more flavor.
Instructions
Preparation
- In a large pot or slow cooker, heat up the olive oil over medium heat. Let it shimmer for about a minute.
- Add the pork shoulder to the pot, searing on all sides until nicely browned, about 5-7 minutes.
- Remove the pork and toss in the chopped onion, sautéing until softened, about 3 minutes.
- Add the sauerkraut, sliced apples, caraway seeds, salt, and pepper, stirring everything together.
- Return the seared pork to the pot on top of the sauerkraut mixture and pour the chicken broth over everything.
- Cover and let it cook on low for 6-8 hours until the pork shreds easily.
- Remove the pork, slice or shred it, and serve with the sauerkraut mixture.
Notes
Watch the browning step closely—the caramelization adds incredible depth. Cool leftovers completely before storing. Can last in the fridge for up to 4 days or freeze for up to 3 months.