Pork and Sauerkraut
A comforting blend of savory pork shoulder and tangy sauerkraut, perfect for family gatherings and holiday celebrations.
Ingredients
Main Ingredients
- 2 pounds pork shoulder Choose a good quality cut for the best flavor.
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon caraway seeds (optional) For added flavor; can be omitted if not preferred.
- 1 32-ounce jar sauerkraut, drained Use low-sodium if desired.
- 1 cup chicken broth Ensure gluten-free if necessary.
- Salt and pepper to taste Adjust seasoning at the end.
- 1 tablespoon olive oil For browning the pork.
Instructions
Preparation
- Gather all your ingredients. Slice the onion and mince the garlic.
Cooking the Pork
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Season the pork shoulder generously with salt and pepper. Brown the pork on all sides for about 5-7 minutes.
Cooking the Aromatics
- Remove the pork from the pot and set aside. In the same pot, add sliced onion and minced garlic. Sauté for 3-4 minutes until translucent.
Combining Ingredients
- Add drained sauerkraut to the pot and heat through for another 3 minutes.
- Pour in the chicken broth and bring to a simmer, scraping any browned bits from the bottom.
- Return the pork to the pot, pushing it into the mixture.
- Cover and reduce the heat to low, allowing it to simmer for 2-3 hours.
Finishing Touches
- Once the pork is tender, shred it using two forks and mix it back into the sauerkraut.
- Taste and adjust seasoning with salt, pepper, or extra caraway seeds if desired.
- Serve hot, allowing guests to scoop directly from the pot.
Notes
For a spicy twist, add jalapeños or red pepper flakes. For a touch of sweetness, consider adding apples or dried fruits.