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Close-up of shredded, cooked pork served over mashed potatoes, topped with caramelized onions and garnished with chopped parsley.

Pork and Sauerkraut

Tender pork melts into a savory bed of sauerkraut and sweet apples for a comforting, crowd-pleasing meal.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting and browning 30 minutes
Total Time 4 hours 20 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American, German
Calories: 319
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 lb boneless pork butt left whole, room temperature
  • 1 tablespoon salt kosher or sea salt
  • ½ tablespoon black pepper freshly ground
  • ½ tablespoon garlic powder for seasoning
  • 1 tablespoon cooking oil vegetable or canola
  • 1 large onion sliced, about 2 cups / 200g
  • 1 large Honeycrisp apple sliced, about 2 cups / 230g
  • 1 large Granny Smith apple sliced, about 2 cups / 200g
  • 3 garlic cloves minced, ~1 Tbsp
  • 2 tablespoon brown sugar light or dark
  • 1 tablespoon Dijon mustard smooth
  • 1 teaspoon caraway seeds or ¾ teaspoon fennel as substitute
  • 1 teaspoon smoked paprika mild or hot
  • ½ teaspoon black pepper freshly ground
  • 1 bay leaf dried
  • 32 oz sauerkraut drained weight
  • 1 cup chicken broth low-sodium preferred

Method
 

  1. Preheat your oven to 300°F (150°C) and gather all ingredients.
  2. Rub the pork butt thoroughly with salt, black pepper, and garlic powder on all sides.
  3. Heat the oil in a large Dutch oven over medium-high heat until shimmering.
  4. Sear the pork on all sides until deep golden brown, about 8–10 minutes total. Transfer to a plate.
  5. Lower heat to medium and add the onion and sliced apples. Cook, stirring occasionally, until soft and lightly browned, 5–8 minutes.
  6. Stir in minced garlic, brown sugar, Dijon mustard, caraway seeds, smoked paprika, remaining black pepper, and bay leaf. Cook 1 minute until fragrant.
  7. Fold in the sauerkraut and pour in chicken broth, stirring to create an even layer.
  8. Place the seared pork on top of the sauerkraut mixture. Cover with the lid and transfer to the oven. Roast for 3–3½ hours until pork is fork-tender.
  9. Remove the lid, increase oven temperature to 375°F (190°C), and continue roasting for 20–30 minutes to brown the pork and slightly reduce the liquid.
  10. Take the Dutch oven out of the oven and let the pork rest for 10 minutes. Then shred the meat with two forks and fold it into the sauerkraut mixture.
  11. Serve warm and enjoy immediately.

Nutrition

Serving: 1 ServingCalories: 319kcalCarbohydrates: 19gProtein: 34gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 1865mgPotassium: 900mgFiber: 5gSugar: 12gVitamin A: 2IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

The mix of sweet apples, tangy sauerkraut, and tender pork makes this dish perfect for a cozy family dinner. Flavors improve if made ahead and gently reheated.

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