Braised Pork with Sauerkraut is a classic, hearty dish that's perfect for cooler weather. The pork is slow-cooked until tender, and the sauerkraut adds a tangy, flavorful element that complements the richness of the meat. Here’s a straightforward recipe to make this comforting meal.
Ingredients:
- Pork shoulder (or pork butt): 3-4 pounds, cut into large chunks
- Sauerkraut: 1 large jar (about 32 ounces) or 1-2 pounds, drained
- Onions: 2 large, sliced
- Garlic: 4 cloves, minced
- Apple: 1 large, peeled and sliced (optional, for a touch of sweetness)
- Carrots: 3, peeled and cut into chunks
- Chicken or beef broth: 2 cups
- White wine or apple cider: 1 cup (optional, for extra flavor)
- Caraway seeds: 1 tablespoon (optional, for traditional flavor)
- Bay leaves: 2
- Mustard seeds: 1 teaspoon (optional)
- Salt and pepper: to taste
- Olive oil: 2 tablespoons
- Fresh thyme: 2-3 sprigs (optional)
- Potatoes: 4-6 medium, peeled and cut into chunks (optional)
Instructions:
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Prepare the Pork:
- Preheat your oven to 325°F (163°C).
- Season the pork chunks generously with salt and pepper.
- In a large Dutch oven or ovenproof pot, heat the olive oil over medium-high heat.
- Brown the pork chunks on all sides. Do this in batches if necessary to avoid overcrowding the pot. Once browned, remove the pork and set aside.
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Sauté the Vegetables:
- In the same pot, add the sliced onions and cook until softened and slightly caramelized, about 5-7 minutes.
- Add the minced garlic and cook for another minute.
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Deglaze and Combine:
- If using, pour in the white wine or apple cider, scraping up any browned bits from the bottom of the pot.
- Return the browned pork to the pot.
- Stir in the sauerkraut, apple slices (if using), carrots, and potatoes (if using).
- Add the chicken or beef broth, caraway seeds, bay leaves, and mustard seeds (if using). Stir to combine.
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Braised Cooking:
- Bring the mixture to a simmer.
- Cover the pot and transfer it to the preheated oven.
- Braise for 2.5 to 3 hours, or until the pork is tender and easily shreds with a fork.
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Finish and Serve:
- Remove the pot from the oven. Discard the bay leaves and thyme sprigs if used.
- Adjust seasoning with salt and pepper if needed.
- Serve the braised pork with sauerkraut hot, with the vegetables and cooking juices spooned over the top.
Serving Suggestions:
This dish is traditionally served with hearty sides such as mashed potatoes, boiled potatoes, or crusty bread to soak up the flavorful juices. A side of applesauce or a tangy mustard can also complement the flavors well. Enjoy it with a cold beer or a glass of white wine to balance the richness of the pork and the tanginess of the sauerkraut.
