Entree: United States – Pennsylvania Dutch Country – Pork and Sauerkraut (Slow-braised pork cooked with tangy fermented cabbage and apples for a hearty Pennsylvania Dutch main)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 45 min

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) bone-in pork shoulder or pork roast, trimmed
- 28 oz (800 g) sauerkraut, drained
- 1 large onion, sliced, about 8 oz (225 g)
- 2 tart apples (such as Granny Smith), cored and sliced, about 10 oz (285 g)
- 1 lb (454 g) potatoes, peeled and quartered (optional)
- 1 cup (240 ml) apple cider
- 1/2 cup (120 ml) water or chicken stock
- 2 tbsp (30 g) brown sugar
- 1 tbsp (15 ml) vegetable oil or butter for searing
- 1 tbsp (8 g) caraway seeds
- 2 bay leaves
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (1 g) black pepper

Instructions

1. Preheat oven to 325°F (163°C). Pat pork dry, season with 1 tsp salt and 1/4 tsp pepper. Heat oil in a heavy Dutch oven over medium-high heat and brown pork on all sides, about 3–4 minutes per side; transfer pork to a plate.
2. Lower heat to medium, add sliced onion and apples to the pot and sauté until softened, about 6 minutes. Stir in caraway seeds and brown sugar and cook 1 minute.
3. Add sauerkraut, apple cider and water or stock to the pot; stir to combine and bring to a simmer. Return pork to the pot, nestling it into the sauerkraut mixture, and add bay leaves. Adjust seasoning with remaining salt and pepper.
4. Cover and braise in the oven for about 2 1/2 to 3 hours until pork is fork-tender. If using potatoes, add them to the pot for the last 45 minutes of cooking so they become tender but not mushy.
5. Remove pork to a cutting board and let rest 10 minutes. Slice or shred pork and serve atop sauerkraut and potatoes, spooning cooking juices over the meat. Discard bay leaves.