The Graceful Dame Print

Pork and Sauerkraut

Pork and sauerkraut, a centuries old German dish, is displayed in a Dutch oven.
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Discover the timeless flavors of Pork and Sauerkraut - a robust, traditional dish deeply rooted in German and Pennsylvania Dutch culture.

Ingredients

Scale

5-6 lbs. Pork Butt

3 lbs. (48 oz.) Sauerkraut

24 oz. (3 c.) Cider or Ale - Feel free to use fresh apple cider, hard cider, or amber ale (beer). No stout, heavy lagers, as their flavor is very sharp and may overpower the dish. Note: When using a slow cooker, less liquid evaporates from the dish and only 12-16 oz. of cider or ale is needed.

1 Medium Onion, Thinly Sliced

1 Tbsp. Salt

1 tsp. Pepper

Instructions

Pork and sauerkraut can be cooked in an oven or in a crock pot. I'm including directions for both methods. Either way will be delicious - just choose the method that works best for you.

Oven Baking Instructions

  1. To begin, thinly slice a medium onion and lay it in the bottom of a 5-6 quart Dutch oven or a deep baking dish of similar size.
  2. Lay the pork butt on top of the onion, in the center of the Dutch oven or baking dish.
  3. Now, for the sauerkraut. If you prefer a "less sour" final dish, drain the liquid from the sauerkraut before adding it to the Dutch oven. If you and those eating this are a fan of the sour flavor of sauerkraut, add it, juice and all. Spread it on both sides of pork, keeping the pork in the center of the Dutch oven/baking dish.
  4. Sprinkle with salt and pepper and pour the cider/ale (24 oz.) over the pork and sauerkraut. Then, cover with a lid or with foil and bake at 350 degrees for about 4 hrs.
  5. Remove from the oven and shred the pork using two forks. Return the pork to the dish and mix it into the sauerkraut. Return to the oven for another 15 minutes to allow the flavors to really permeate the pork and the pork's fat to break down a bit more.

Remove from the oven and enjoy!

Slow Cooker Instructions

  1. To begin, thinly slice a medium onion and lay it in the bottom of a 5-6 quart slow cooker.
  2. Lay the pork butt on top of the onion, in the center of the slow cooker.
  3. Now, for the sauerkraut. If you prefer a "less sour" final dish, drain the liquid from the sauerkraut before adding it to the crockpot. If you and those eating this are a fan of the sour flavor of sauerkraut, add it, juice and all. Spread it on both sides of pork, keeping the pork in the center of the crockpot.
  4. Sprinkle with salt and pepper, then pour the cider/ale (12-16 oz.) over the pork and sauerkraut.
  5. Cover and cook on low for 8 hours.
  6. After 8 hours, shred the pork with a fork and mix it into the sauerkraut. Replace the lid and allow the pork and sauerkraut to cook for another half hour.

Serve and enjoy!

Notes

Serving Suggestions: Make Your Pork and Sauerkraut Dinner Absolutely Perfect

    • Homemade Bread: Enhance the rustic charm of your Pork and Sauerkraut feast with freshly baked homemade bread. The warmth and softness of the bread provide an excellent contrast to the tangy sauerkraut and succulent pork.

    • Mashed Potatoes Harmony: Elevate your meal by pairing this dish with creamy, buttery mashed potatoes. Mashed Potatoes perfectly complement the robust flavors of the dish, creating a comforting and well-balanced ensemble. It’s a must-have combo, for sure!

    • Pickled Delights as Sidekicks: Add a burst of flavors to your plate by including an assortment of pickles or pickled vegetables as side dishes. I recommend these refrigerator pickled beets or these pickled red beet eggs.

    • Fresh Greens for Balance: Introduce a touch of freshness to your meal by serving a simple salad with crisp, leafy greens. A light salad can provide a refreshing contrast to the richness of the Pork and Sauerkraut, creating a well-rounded dining experience.

    • Pairing with Cider or Ale: Complete the culinary journey by pairing your Pork and Sauerkraut with a fresh apple cider or a German Ale.

    • Go All in On Dessert: A meal such as this deserves to be topped off with a good, old-fashioned dessert. A slice of pie with a scoop of vanilla ice cream would be sweet perfection!

Experiment with these serving suggestions to create a memorable dining experience, turning your Pork and Sauerkraut tradition into a festive and flavorful celebration.

Storage Suggestions: Preserving the Flavorful Tradition of Pork and Sauerkraut

Preserving the deliciousness of your Pork and Sauerkraut beyond the initial serving is essential for maximizing enjoyment. To do so, follow these storage suggestions:

    • Refrigeration Basics: After your serving, promptly refrigerate any leftovers. Place the dish in airtight containers or cover it tightly with plastic wrap.  For optimal quality, consume refrigerated leftovers within 5-6 days.

    • Label and Date Containers: To keep track of freshness, label your storage containers with the date of preparation. This practice helps you monitor the shelf life of the leftovers and ensures you consume them at their peak quality.

    • Freezing for Extended Enjoyment: If you anticipate a longer gap between servings, consider freezing portions of Pork and Sauerkraut. Use freezer-safe containers or vacuum-sealed bags to minimize the risk of freezer burn. When reheating, keep in mind that freezing can alter the texture slightly.

By adopting these storage practices, you can extend the enjoyment of your Pork and Sauerkraut, ensuring that every reheated bite is still just as delicious as when you first served it.

Find it online: https://gracefuldame.com/pork-and-sauerkraut/