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Pork and Sauerkraut
This easy Pork and Sauerkraut is slow-braised with apples and warm spices. A budget-friendly New Year’s classic that’s hands-off and feeds a crowd!
👥 8 Servings⏱️ Prep & Cook: 3h 50m⏳ Prep: 20 min🔥 Cook: 3h 30m👤 Jennie Alley📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●dutch oven
- ●pot
📝 Preparation Steps
1
Gather
2
Preheat the oven to 300°F. Gather and prep all ingredients.
3
Season the pork butt thoroughly on all sides with salt, pepper, and garlic powder.
salt ($0.10)1 Tbsp
4
Sear
5
Heat oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until deeply golden, about ⏱️ 8-10 minutes total. Transfer pork to a plate.
6
Cook
7
Reduce the heat to medium. Add the onion and apples to the pot and cook, stirring occasionally, until softened and lightly browned, ⏱️ 5-8 minutes.
large onion (sliced, (2 cups, 200g) $0.70)1
8
Saute
9
Stir in the garlic, brown sugar, Dijon mustard, caraway seeds, smoked paprika, remaining black pepper, and bay leaf. Cook until fragrant, about ⏱️ 1 minute.
brown sugar ($0.05)2 TbspDijon mustard ($0.07)1 Tbspcaraway seeds ($0.17*)1 tspsmoked paprika ($0.08)1 tspbay leaf ($0.14)1
10
Combine
11
Add the sauerkraut and pour in the chicken broth, stirring well to combine and create an even sauerkraut bed.
chicken broth ($0.13**)1 cup
12
Roast
13
Nestle the pork butt on top of the sauerkraut mixture. Cover with the lid and transfer to the oven. Roast for 3-3½ hours, or until the pork is fork-tender.
14
Reduce
15
Remove the lid, increase oven temperature to 375°F, and continue roasting for ⏱️ 20-30 minutes, allowing the pork to brown and the liquid to reduce slightly.
16
Shred
17
Remove from the oven and let rest for ⏱️ 10 minutes. Shred the pork directly in the Dutch oven using two forks, then fold it into the sauerkraut mixture and serve warm.
Nutrition Facts
calories
319 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
5 g
sodium Content
1865 mg
protein Content
34 g
carbohydrate Content
19 g
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