How To Make The Best Pork and Sauerkraut In Massachusetts
December 9, 2024
Cambridge, VA: Here is one of the best Pork and Sauerkraut recipes out there!
Here Is What Most People Don’t Know About Making Pork and Sauerkraut:
- Rinse the Sauerkraut for Milder Flavor: If you prefer a less tangy dish, rinsing the sauerkraut under cold water before cooking helps to mellow out its sharpness without losing its unique flavor.
- Sear the Pork First: Searing the pork before slow cooking develops a deeper flavor and a nice caramelized crust that enhances the overall dish.
- Add Apples for Sweetness: Sliced apples add a touch of natural sweetness that complements the tangy sauerkraut and balances the flavors perfectly.
- Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning
Ingredients:
- 2 lbs. pork shoulder or pork loin, cut into large chunks
- Bald Buck Seasoning and pepper, to taste
- 1 tablespoon vegetable oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 apple, peeled, cored, and sliced
- 2 cups sauerkraut, drained and rinsed
- 1/2 cup apple juice or chicken broth
- 1 teaspoon caraway seeds (optional)
- 1 tablespoon brown sugar (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 325°F (160°C).
- Season the pork chunks with Bald Buck Seasoning and pepper. Heat the vegetable oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear the pork on all sides until browned, about 4-5 minutes per side. Remove the pork and set aside.
- In the same pot, add the sliced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Layer the sliced apple over the onions and garlic in the pot. Top with the drained and rinsed sauerkraut. Sprinkle with caraway seeds and brown sugar, if using, for extra flavor.
- Return the seared pork to the pot, nestling it into the sauerkraut mixture. Pour the apple juice or chicken broth over everything.
- Cover the pot with a lid and transfer it to the preheated oven. Bake for 2-3 hours, or until the pork is tender and easily pulls apart with a fork.
- Remove the pot from the oven and let it rest for a few minutes. Serve the pork and sauerkraut hot, garnished with chopped fresh parsley.