Description
Pork and sauerkraut is a classic dish that combines tender pork with tangy fermented cabbage.
Ingredients
Scale
- 2 lbs pork shoulder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tsp caraway seeds
- 1 jar (16 oz) sauerkraut, drained
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (163°C).
- In a large oven-safe pot, brown the pork shoulder on all sides over medium heat.
- Add the chopped onion and minced garlic, cooking until softened.
- Pour in the chicken broth and sprinkle in the caraway seeds.
- Layer the sauerkraut on top of the pork.
- Cover the pot and transfer it to the preheated oven.
- Bake for 2.5 to 3 hours until the pork is tender.
- Shred the pork and mix it with the sauerkraut before serving.
Notes
- Serve with mashed potatoes or bread.
- Adjust seasoning to your taste.
- This dish can be made in a slow cooker as well.
- Prep Time: 15 minutes
- Cook Time: 2.5 to 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: pork, sauerkraut, German cuisine, comfort food