Pork and Sauerkraut

This easy pork and sauerkraut in oven is all about tender meat and perhaps some good luck.

5 from 4 votes

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Prep Time: 5

Cook Time: 2

Total Time: 2 5

Servings:

Calories: 653kcal

Author: Milena Perrine

Ingredients

3 lbs boneless pork shoulder or country style ribs
2 tablespoon olive oil or vegetable oil
salt and pepper use liberally, but to taste
1 onion diced
1 tablespoon paprika
1 cup dark beer malt forward, low bitterness or cider to deglaze
3 bay leaves
2 cups water
4 lbs sauerkraut drain before using*

Instructions

1. Cut the pork (into chops or thick strips as shown above), trim any excess fat and generously season with salt and pepper.
2. Turn on the oven to 300 F.
3. Heat a braiser/Dutch oven or a heavy bottomed pan on high, add oil and brown the pork on all sides, working in batches. Set aside.
4. Lower the heat to medium and saute the diced onion for 3-4 minutes. Add the paprika, stir and deglaze with the beer (or cider). Add the water and bay leaves and bring to simmer. If using braiser/Dutch oven place the browned pork in the simmering liquid, cover and transfer to the oven. If using a pan, transfer the liquid to a roasting pan, add the pork and cover with foil, then transfer to the oven.
5. Braise in the oven until the pork becomes tender - depending on how you cut it this may take 1 to 1.5 hours.
6. Once the pork is tender, arrange the drained sauerkraut around it, add a bit more water if necessary and bake for about 20 minutes.
7. Serve alongside mashed potatoes, baked apples or simply with crusty bread.

Notes

*Use good quality naturally fermented kraut. Once drained, the sauerkraut will weigh less - the 4 lbs guideline includes the brine, i.e. two 32 oz jars.

Nutrition