Neckbones Sauerkraut

Warm, hearty, and irresistibly tangy, Neckbones Sauerkraut is a soul-soothing dish that combines tender, slow-cooked pork neckbones with the bold, briny flavor of sauerkraut. This one-pot wonder features caramelized onions, fragrant garlic, and a savory medley of spices, including smoked paprika and optional caraway seeds for a touch of earthy complexity. Simmered to perfection in a rich broth, the pork becomes fall-off-the-bone tender, infusing the sauerkraut with its robust flavor. With just 20 minutes of prep and a hands-off cooking time, this comforting meal is perfect for cool evenings and pairs beautifully with mashed potatoes, crusty rye bread, or a simple side of rice. An ideal choice for lovers of classic comfort food, this recipe is easy to prepare yet deeply satisfying.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 2 pounds Pork neckbones
• 32 ounces Sauerkraut
• 1 large Yellow onion
• 4 cloves Garlic cloves
• 2 cups Chicken or beef broth
• 2 Bay leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 1 teaspoon Caraway seeds (optional)
• 1 tablespoon Vegetable oil
• 2 cups Water

Directions

Step 1

Rinse the pork neckbones under cold water, removing any excess bone fragments. Pat them dry with a paper towel.

Step 2

Peel and thinly slice the onion. Mince the garlic cloves. Set both aside.

Step 3

Place a large pot or Dutch oven over medium-high heat and add the vegetable oil.

Step 4

Once the oil is hot, add the pork neckbones in batches and brown on all sides. Remove them from the pot and set aside.

Step 5

In the same pot, lower the heat to medium and add the sliced onions. Sauté for about 5 minutes until softened, then add the minced garlic and cook for another 1–2 minutes until fragrant.

Step 6

Drain the sauerkraut and rinse it lightly to reduce its saltiness if desired. Add the sauerkraut to the pot, stirring to combine with the onions and garlic.

Step 7

Return the browned neckbones to the pot, nestling them into the sauerkraut. Add the chicken or beef broth, water, bay leaves, salt, black pepper, smoked paprika, and caraway seeds (if using). Stir gently to combine.

Step 8

Bring the mixture to a gentle simmer. Cover the pot with a tight-fitting lid, reduce the heat to low, and let it cook for about 2 hours, stirring occasionally. The pork should be tender and nearly falling off the bone.

Step 9

Taste and adjust the seasoning with additional salt or pepper if necessary.

Step 10

Remove the bay leaves before serving. Serve the neckbones and sauerkraut hot, alongside mashed potatoes, rye bread, or rice if desired.

Nutrition Facts

Serving size	2963 grams (2963.0g)

Amount per serving	% Daily Value*
Calories	2871

Total Fat 219.30g	281%
Saturated Fat 75.40g	377%
Polyunsaturated Fat 12.40g
Cholesterol 671mg	224%
Sodium 10718mg	466%
Total Carbohydrate 61.90g	23%
Dietary Fiber 30.40g	109%
Total Sugars 23.40g
Protein 168.70g	337%

Vitamin D 36IU	182%
Calcium 495mg	38%
Iron 26mg	143%
Potassium 3764mg	80%

*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: 68.2%

Protein: 23.3%

Carbs: 8.5%