German · Dinner

Pork and Sauerkraut with Apples

Name: Pork and Sauerkraut with Apples
Cook time: 210 min
Total time: 220 min
Yield: 6 servings
Ingredients: 1,400 g Pork butt; 900 g Sauerkraut; 3 pcs Apple; 200 g Onions; 3 cloves Garlic; 240 ml Chicken stock; 1 leaves Bay leaves; 1 tbsp Dijon mustard; 1 tsp Caraway seeds; 1 tsp Smoked paprika; ½ tbsp Garlic powder; 1 tbsp Cooking oil; 1 tbsp Salt; 1 tbsp Black pepper

Tender slow-braised pork with sauerkraut, sweet-tart apples, and warm German-inspired spices. This budget-friendly, hands-off dish is ideal for making ahead because its flavors deepen overnight.

6

Servings

210 min

Cook time

542

Calories

48 g

Protein

Resting time: 10 min

Plan this recipe

Ingredients

14 items

Servings

6

1,400 g Pork butt
left whole
900 g Sauerkraut
drained
3 pcs Apple
sliced
200 g Onions
sliced
3 cloves Garlic
minced
240 ml Chicken stock
1 leaves Bay leaves
1 tbsp Dijon mustard
1 tsp Caraway seeds
or fennel seeds
1 tsp Smoked paprika
½ tbsp Garlic powder
1 tbsp Cooking oil
1 tbsp Salt
1 tbsp Black pepper

Required equipment

Stovetop
Oven

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Instructions

13 steps

Temperature

1
Preheat the oven to 300 °F.
2
Slice 200 g Onions and 3 pcs Apple.
3
Mince 3 cloves Garlic.
4
Season 1,400 g Pork butt thoroughly on all sides with 1 tbsp Salt, ½ tbsp Black pepper and ½ tbsp Garlic powder.
5
Heat 1 tbsp Cooking oil in a large Dutch oven over medium-high heat. Sear the Pork butt on all sides until deeply golden, then take it out and put it a plate for now.
6
Reduce the heat to medium. Add the Onions and Apple and cook, stirring occasionally, until softened and lightly browned. About 10 minutes.
7
Stir in the Garlic, 1 tbsp Dijon mustard, 1 tsp Caraway seeds, 1 tsp Smoked paprika, ½ tbsp Black pepper, and 1 leaves Bay leaves. Cook until fragrant.
8
Add the 900 g Sauerkraut (drained) and 240 ml Chicken stock. Stir well and spread the mixture into an even bed.
9
Place the Pork butt on the Sauerkraut mixture, cover the Dutch oven, and transfer it to the oven. Braise 210 minutes until the Pork butt is fork-tender.
10
When the timer ran up: Remove the lid and increase the oven temperature to 375 °F.
11
Continue roasting for 30 minutes until the Pork butt browns and the liquid reduces slightly.
12
Remove the Dutch oven from the oven and let the Pork butt rest for 10 minutes
13
Shred the Pork butt directly in the Dutch oven with two forks, fold it into the Sauerkraut mixture, and serve warm. For meal prep, cool before portioning and refrigerating.