Pennsylvania Dutch Pork and Sauerkraut

Why you’ll love it

• Fall-apart tender pork from an affordable cut, with almost no hands-on work.
• Balanced flavor: apples and brown sugar soften the sour bite of the sauerkraut.
• One pot for browning and braising, and leftovers taste even better the next day.

Quick facts

Ingredients

For the pork

• 1 boneless pork shoulder (Boston butt), 3 to 3 1/2 lb (1.4 to 1.6 kg)
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp sweet paprika
• 2 tbsp vegetable oil

For the sauerkraut

• 1 large yellow onion, halved and thinly sliced
• 2 lb (900 g) refrigerated sauerkraut, with its juice
• 2 tart apples (such as Granny Smith), peeled, cored and thinly sliced
• 1/4 cup (50 g) packed light brown sugar
• 1 tsp caraway seeds
• 1 cup (240 ml) low-sodium chicken broth
• 1 bay leaf

To serve

• Buttery mashed potatoes
• Chopped fresh parsley (optional)

Step-by-step method

1. Heat the oven and season the pork. Heat the oven to 325°F (165°C) with a rack in the lower third. Pat the pork dry and rub it all over with the salt, pepper and paprika.

2. Brown the pork. Heat the oil in a large Dutch oven over medium-high heat. Brown the pork on all sides, 10–12 minutes total, until deep golden. Transfer it to a plate.

3. Soften the onion. Lower the heat to medium, add the onion and cook 5–6 minutes, scraping up the browned bits from the bottom of the pot, until soft and lightly golden.

4. Build the sauerkraut bed. Stir in the sauerkraut with its juice, the apples, brown sugar, caraway seeds, broth and bay leaf. Bring to a simmer.

5. Braise. Nestle the pork and any juices into the sauerkraut and spoon some of the kraut over the top. Cover with the lid and bake 3 to 3 1/2 hours, turning the pork once halfway, until a fork slides in easily and the meat pulls apart.

6. Rest and shred. Transfer the pork to a cutting board and let it rest 10 minutes. Remove the bay leaf from the pot. Pull the pork into large chunks with two forks, discarding any big pieces of fat, and stir it back into the sauerkraut.

7. Serve. Taste and add salt and pepper if needed. Serve the pork and sauerkraut over mashed potatoes, with plenty of the juices and a sprinkle of parsley.

How to know it is done

The pork is ready when a fork twists easily in the thickest part and the meat falls into shreds; an instant-read thermometer should read about 195–200°F (90–93°C). The sauerkraut should be soft, pale golden and juicy, not dry. If the pork still feels firm, cover it and give it another 20–30 minutes.

Tips for the best result

• Use refrigerated sauerkraut sold in bags or jars; it has a fresher, crisper flavor than canned.
• If you prefer a milder dish, rinse the sauerkraut in a colander and squeeze it lightly before adding it.
• Do not skip browning the pork: the golden crust adds a lot of flavor to the braise.
• Keep the lid on tight so the kraut stays moist; add a splash of broth if the pot looks dry halfway through.

Variations and substitutions

• With kielbasa: add 1 lb (450 g) sliced smoked kielbasa during the last 45 minutes of baking.
• Slow cooker: brown the pork and onion, then add everything to a slow cooker and cook on LOW 8–9 hours or HIGH 5 hours.
• Pork loin: use a 3 lb (1.4 kg) boneless pork loin and bake about 1 1/2 hours, until 145°F (63°C); slice instead of shredding.
• With beer: replace the chicken broth with 1 cup (240 ml) of lager or amber beer.
• Country-style ribs: use 3 lb (1.4 kg) country-style pork ribs and braise about 2 1/2 hours.

Make ahead

Pork and sauerkraut is a great make-ahead dinner because the flavors deepen overnight. Braise it completely, let it cool, and refrigerate it in the pot up to 2 days. Reheat covered in a 325°F (165°C) oven for 30–40 minutes, or on the stovetop over medium-low heat, with a splash of broth.

Storage and reheating

Refrigerate leftovers in an airtight container up to 4 days. To freeze, pack the pork and sauerkraut with their juices in freezer containers for up to 3 months and thaw overnight in the refrigerator. Reheat covered over medium-low heat until hot, about 10–15 minutes, or microwave individual portions 2–3 minutes, stirring halfway.