Pork and sauerkraut is a dish steeped in tradition, particularly cherished in German cuisine. This hearty meal combines tender pork with tangy sauerkraut, creating a symphony of flavors that is both comforting and satisfying.
Ingredients
Scale:
2 to 3 pounds of pork shoulder or pork loin
1 large jar (about 32 ounces) of sauerkraut, drained
1 large onion, sliced
2 apples, cored and sliced (optional)
2 tablespoons of brown sugar
1 teaspoon caraway seeds (optional)
Salt and pepper to taste
1 to 2 cups of low-sodium chicken broth or water
Fresh parsley, chopped (for garnish)
Instructions
Season the pork shoulder or loin generously with salt and pepper on all sides.
For additional flavor, sear the seasoned pork in a hot skillet with a little oil until browned on all sides.
In the slow cooker, layer the bottom with sliced onions and apples (if using). Then place the seared pork on top. Pour the drained sauerkraut over the pork, spreading it evenly.
Pour in 1 to 2 cups of chicken broth or water.
Cover the slow cooker and set it to low for 6 to 8 hours or high for 3 to 4 hours.
When ready, check that the pork is fully cooked and tender.
Once done, shred the pork with two forks and mix it into the sauerkraut. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
