grandma’s pork and sauerkraut recipe

Written ByJenny Smyth Posted on
grandma's pork and sauerkraut recipe
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The Best grandma’s pork and sauerkraut recipe

I’ve been making my grandma’s pork and sauerkraut recipe for years, and it’s always a hit with my family. The dish is a staple of Eastern European cuisine, and I’m not sure where it originated from, but I do know that my grandma used to make it all the time when I was growing up. The combination of tender pork and tangy sauerkraut is a match made in heaven, and it’s something that I’ve passed down to my own children.

One of the things I love about this recipe is the way the flavors meld together – the pork is cooked to perfection, and the sauerkraut adds a depth of flavor that’s hard to beat. It’s also incredibly easy to make, which is part of its appeal. Whether you’re looking for a hearty meal to feed a crowd or just a comforting dinner for two, this recipe is sure to please.

And let’s not forget the health benefits – pork is a great source of protein, and sauerkraut is packed with vitamins and minerals. I’ve made this recipe countless times over the years, but it never gets old. In fact, I think it’s one of the reasons why my kids love coming home for dinner – they know that they’ll always get something delicious when they visit their grandma’s house.

But even if you don’t have kids, this recipe is still worth trying out. It’s perfect for special occasions like holidays or family gatherings, but it’s also something you can whip up on a Tuesday night when you’re feeling lazy. And the best part?

It’s incredibly easy to store and reheat, so you can make it ahead of time and serve it whenever you want.

Grandma's Pork and Sauerkraut

Grandma’s Pork and Sauerkraut

4.8 from 651 votes

A classic comfort dish featuring tender pork shoulder slow-cooked with tangy sauerkraut and aromatic spices. This hearty meal is perfect for cold evenings and brings back memories of family dinners.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pork

2 lbs pork shoulder, cut into 2-inch chunks
1 tbsp vegetable oil
1 large onion, sliced
3 cloves garlic, minced
1 tsp caraway seeds
1 tsp salt
1/2 tsp black pepper

For the Sauerkraut

1 lb sauerkraut, drained and rinsed
1 cup chicken broth
1/2 cup apple juice
2 bay leaves
1 tbsp brown sugar

👨‍🍳Directions

1Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2Add the pork chunks in a single layer and sear for 4 to 5 minutes per side until deeply browned.
3Remove the pork to a plate and set aside.
4Reduce heat to medium and add the sliced onion to the pot.
5Cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
6Stir in the minced garlic and caraway seeds and cook for 1 minute until fragrant.
7Return the browned pork to the pot and sprinkle with salt and pepper.
8Pour in the chicken broth and apple juice, then add the drained sauerkraut, bay leaves, and brown sugar.
9Stir everything together to combine.
10Bring the mixture to a gentle boil over medium-high heat, then reduce heat to low.
11Cover the pot with a tight-fitting lid and let it simmer for 2 hours to 2 hours 15 minutes, or until the pork is fork-tender and easily pulls apart.
12Remove the bay leaves and taste the sauerkraut for seasoning, adjusting with more salt or pepper if needed.
13Serve the pork and sauerkraut hot, spooned over mashed potatoes or with crusty bread on the side.

🔧Equipment

Large Dutch oven or heavy pot with lid
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 110mg🧂Sodium: 980mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 38g

📝Notes

For extra depth of flavor, add 1/2 cup of dry white wine along with the broth. The dish tastes even better the next day as the flavors meld together.

Watch Video Of How Grandma’s Pork and Sauerkraut Works

One of my favorite things about this recipe is how well it stores and reheats – you can make it ahead of time and serve it whenever you want.

And because it’s so versatile, you can serve it at any occasion – whether you’re looking for a hearty meal to feed a crowd or just a comforting dinner for two.

My family loves when I make this dish because they know they’ll always get something delicious when we sit down together as a family.

❓ Frequently Asked Questions About Grandma’s Pork and Sauerkraut

Q: What kind of pork should I use for this recipe?

A: You can use either boneless pork shoulder or pork belly for this recipe – both work well and will result in deliciously tender meat.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can definitely make this recipe in a slow cooker. Simply brown the pork in a skillet before adding it to the slow cooker with the sauerkraut and any other desired spices or seasonings.

Q: How long does this recipe take to make?

A: This recipe should take about 30 minutes to an hour to make from start to finish – most of that time will be spent waiting for the pork to cook through.

Q: Can I substitute different types of cabbage or fermented vegetables?

A: While traditional sauerkraut is made with white cabbage, you can also use red cabbage or other types of fermented vegetables like kimchi or pickled carrots.

Q: How do I store leftover sauerkraut?

A: You can store leftover sauerkraut in an airtight container in the refrigerator for up to 3 days or freeze it for up to 6 months – just be sure to thaw it slowly in the refrigerator before serving.

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