German Braised Pork and Sauerkraut

This may not be the most visually stunning meal, but it is amazingly tasty and satisfying. German braised pork and sauerkraut is pretty much exactly what it sounds like. Pork shoulder chunks are coated in a Dijon mustard, salt and pepper and browned until they form a nice crust, then braised in sauerkraut, apples, onions and stock.

The pork is super tender and has a great flavor thanks to the mustard and sauerkraut. I served over mashed potatoes, which was so good, but you could also add some small potatoes or large chunks of potato to this during the final hour or so of cooking instead. This does take a few hours to braise at low temp in the oven, but I made it eariler in the day and reheated at dinner time which worked great. If you can’t find smaller pieces of pork shoulder (some stores only carry the super large 10 lb ones) you could use pork chops or pork loin here and reduce the cooking time.

German Braised Pork and Sauerkraut

Slow cooked pork shoulder braised in mustard, sauerkraut, and stock with apples and onion, served over mashed potatoes

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Course Lunch, Main Course

Servings 8 servings

Ingredients

  

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• 2 tbsp oil
• 3 lb boneless pork shoulder or chops
• 2-3 tbsp dijon mustard
• salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp caraway seeds
• 1 onion cut into wedges
• 3 apples peeled and cut into large chunks – I used Granny Smith
• 1-2 lbs sauerkraut depending on how much you like it
• 1 cup water or stock

Instructions

 

• Cut the roast into a few large chunks and sprinkle with salt and pepper and rub all over with dijon. Heat oil on high in a large dutch over or other oven safe heavy duty pot with a lid.
• Add the pork and allow it to form a dark brown crust on one side before turning. Brown all sides then add the onions, apples, spices and sauerkraut and water. Bring to a boil. The liquid should be about 3/4 up the meat, if you need to add more water.
• Transfer to a 325 degree oven, covered, and cook for 2.5-3 hours or until the meat is super tender. Add more liquid as needed if the pan is getting dry. Taste the broth occasionally and adjust salt if needed. By the end of cooking you should not have too much liquid left in the pot, just a thick sauce.
• Serve over mashed potatoes if desired.

Keyword Lunch, Main Dish, Pork

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