Description
A hearty dish made with tender pork and tangy sauerkraut.
Ingredients
Scale
- 2 pounds pork shoulder
- 1 jar (32 ounces) sauerkraut
- 1 onion, sliced
- 2 apples, sliced
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- 1 cup chicken broth
Instructions
- Preheat your oven to 325°F (165°C).
- Season the pork shoulder with salt and pepper.
- In a large Dutch oven, brown the pork on all sides.
- Remove the pork and set aside.
- Add onions and apples to the pot, cooking until softened.
- Add sauerkraut, caraway seeds, and chicken broth to the pot.
- Return the pork to the pot, covering it with the mixture.
- Cover and bake for 3 hours, or until the pork is tender.
- Slice the pork and serve with sauerkraut.
Notes
- Serve with bread or potatoes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish is better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: pork and sauerkraut, German cuisine, comfort food