Easiest Pork and Sauerkraut

Tender, flavorful, and irresistibly comforting, the "Easiest Pork and Sauerkraut" recipe is a timeless one-pot dish perfect for cozy family dinners. Featuring succulent, slow-cooked boneless pork shoulder nestled in a tangy sauerkraut and apple mixture, this hearty meal marries savory and slightly sweet flavors effortlessly. With just 15 minutes of prep and the option to include aromatic caraway seeds for a touch of earthiness, this recipe delivers robust flavor with minimal effort. Searing the pork and cooking it in a Dutch oven ensures melt-in-your-mouth tenderness, while the sauerkraut and chicken broth create a luscious base. Ideal for slow Sundays or special occasions, this recipe serves six and pairs beautifully with mashed potatoes or crusty bread for a truly satisfying feast. Keywords: pork and sauerkraut recipe, easy pork shoulder recipe, slow-cooked pork, one-pot meal, comfort food.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:150 mins

Total Time:165 mins

Servings: 6

Ingredients

• 2 pounds boneless pork shoulder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic cloves
• 32 ounces sauerkraut
• 1 large apple
• 1 teaspoon caraway seeds (optional)
• 1 cup chicken broth

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Trim any excess fat from the pork shoulder and season it generously with salt and black pepper on all sides.

Step 3

Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

Step 4

Sear the pork shoulder in the hot oil for about 3-4 minutes on each side, or until browned. Remove the pork from the pot and set aside.

Step 5

Peel and dice the yellow onion, then add it to the pot. Sauté for 2-3 minutes, stirring occasionally, until softened.

Step 6

Mince the garlic cloves and add them to the onions. Cook for an additional 30 seconds until fragrant.

Step 7

Drain the sauerkraut and add it to the pot. Peel, core, and slice the apple, then mix it into the sauerkraut.

Step 8

Sprinkle in the caraway seeds (if using) and stir to combine the mixture.

Step 9

Nestle the seared pork shoulder back into the pot, placing it on top of the sauerkraut mixture.

Step 10

Pour the chicken broth around the pork to help create steam while cooking.

Step 11

Cover the Dutch oven with its lid and transfer it to the preheated oven.

Step 12

Cook for about 2-2.5 hours, or until the pork is fork-tender and easy to shred.

Step 13

Remove the pot from the oven and let it rest for 10 minutes before serving.

Step 14

Optional: For a crispier texture, place the pork shoulder under the oven broiler for 3-5 minutes after cooking.

Step 15

Serve the pork alongside the sauerkraut and enjoy!

Nutrition Facts

Serving size	2431.7 grams (2431.7g)

Amount per serving	% Daily Value*
Calories	3104

Total Fat 233.20g	299%
Saturated Fat 77.70g	389%
Polyunsaturated Fat 6.80g
Cholesterol 762mg	254%
Sodium 9535mg	415%
Total Carbohydrate 87.10g	32%
Dietary Fiber 33.60g	120%
Total Sugars 47.60g
Protein 177.50g	355%

Vitamin D 36IU	182%
Calcium 455mg	35%
Iron 25mg	139%
Potassium 4723mg	100%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.5%

Protein: 22.5%

Carbs: 11.0%