Pork and Sauerkraut

How to Make Pork and Sauerkraut

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1. Heat the oven to 160°C / 320°F. Season the pork with the salt and pepper.

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2. Heat the oil in a large casserole over medium-high heat and brown the pork for 8 minutes, turning, until golden on all sides. Lift it out onto a plate.

   Mark done Start 8 min timer

3. Spread the onion and apples over the base of the casserole and top with the sauerkraut, caraway and brown sugar. Pour in the cider.

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4. Set the pork on top of the sauerkraut, cover with the lid, and cook in the oven for 2 hours 45 minutes, until the pork is very tender and reads at least 88°C / 190°F.

   Mark done Start 2 hr timer

5. Lift the pork onto a board, rest for 15 minutes, and slice or pull it into pieces.

   Mark done Start 15 min timer

6. Stir the sauerkraut and serve it with the pork and the juices, with mashed potatoes.

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Tips for Making Pork and Sauerkraut

• Do not rinse the sauerkraut. Its sharp, fermented flavour is the point of the dish, and the apples and sugar soften it during cooking.
• Use pork shoulder and not loin. The fat and connective tissue keep it moist and tender through the long cooking, and loin dries out.
• Keep the pot covered. Steam keeps the pork moist and the sauerkraut soft, and a lid that is off dries out the top.

What to Serve with Pork and Sauerkraut

• Mashed potatoes
• Applesauce
• Rye bread

Storing & Reheating Pork and Sauerkraut

Keeps in the fridge for up to 4 days and tastes even better on the second. Freeze for up to 3 months and thaw in the fridge overnight before reheating.

Pork and Sauerkraut FAQ: Common Questions

Pork and Sauerkraut Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.