Braised Pork With Sauerkraut
- 30m Prep Time
- 3h Cook Time
- 3h Ready In
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8 servings The addition of fresh cabbage to the traditional pairing of pork and sauerkraut gives this dish another dimension of flavor.
Ingredients
- One 4-pound boneless pork shoulder roast, excess fat trimmed
- 2 teaspoons sweet paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon dry mustard
- 2 tablespoons olive oil or bacon fat
- 4 cups shredded cabbage
- 1 onion, thinly sliced
- 1 carrot, diced
- 1 leek, trimmed, halved, well cleaned, and thinly sliced
- 2 garlic cloves, minced
- 1 pound sauerkraut, drained
- 1 cup chicken stock or broth
- One 12-ounce bottle dark beer
- 1 teaspoon caraway seeds
- (1 teaspoon dried savory)
- 2 bay leaves
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- One 4-pound boneless pork shoulder roast, excess fat trimmed
- 2 teaspoons sweet paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon dry mustard
- 2 tablespoons olive oil or bacon fat
- 4 cups shredded cabbage
- 1 onion, thinly sliced
- 1 carrot, diced
- 1 leek, trimmed, halved, well cleaned, and thinly sliced
- 2 garlic cloves, minced
- 1 pound sauerkraut, drained
- 1 cup chicken stock or broth
- One 12-ounce bottle dark beer
- 1 teaspoon caraway seeds
- (1 teaspoon dried savory)
- 2 bay leaves
Let's Cook
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Step 1.
Pat dry: One 4-pound boneless pork shoulder roast, excess fat trimmed
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Step 2.
Mix together in a small bowl: 2 teaspoons sweet paprika; 1 teaspoon salt; 1 teaspoon black pepper; ½ teaspoon dried sage; ½ teaspoon dried thyme; ¼ teaspoon dry mustard
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Step 3.
Rub the spice mix all over the pork. Transfer to a rack set in a rimmed baking sheet and refrigerate uncovered for at least 2 hours (or overnight).
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Step 4.
Preheat the oven to 325°F.
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Step 5.
Heat in a Dutch oven over medium heat: 2 tablespoons olive oil or bacon fat
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Step 6.
Add the meat and brown on all sides. Transfer to a plate. Pour off all but 2 tablespoons of the fat from the pot and add: 4 cups shredded cabbage; 1 onion, thinly sliced; 1 carrot, diced; 1 leek, trimmed, halved, well cleaned, and thinly sliced
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Step 7.
Cover the pot and cook, stirring occasionally, until the vegetables are softened and the cabbage is wilted, about 10 minutes. Add and cook for 1 minute more: 2 garlic cloves, minced
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Step 8.
Add: 1 pound sauerkraut, drained; 1 cup chicken stock or broth; One 12-ounce bottle dark beer; 1 teaspoon caraway seeds; (1 teaspoon dried savory); 2 bay leaves
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Step 9.
Bring to a boil. Return the meat to the pot, nestling it into the cabbage mixture, and cover the pot. Transfer to the oven to braise until the meat is fork-tender, 2 to 3 hours. Remove the meat from the pot and remove the bay leaves. Skim off any fat from the pan juices. Slice the meat and serve with the vegetables and juices.