Main dishes

Pennsylvania Dutch Pork & Sauerkraut

Name: Pennsylvania Dutch Pork & Sauerkraut
Yield: 4 servings
Ingredients: 2 lb Boneless pork shoulder; 1 tbsp Vegetable oil; 1 tsp Kosher salt; 1 cup Sliced yellow onion; 2 lb Sauerkraut, drained; 1 Tart apple, sliced; 1 cup Chicken broth; 1 tbsp Brown sugar; 1 tsp Caraway seeds; 1 lb Baby potatoes, halved

Pork shoulder cooks slowly with sauerkraut, apple, onion, and caraway, with potatoes soaking up the cooking juices.

Serves 4

Start cooking

Ingredients

Cooking for

Boneless pork shoulder2 lb
Vegetable oil1 tbsp
Kosher salt1 tsp
Sliced yellow onion1 cup
Sauerkraut, drained2 lb
Tart apple, sliced1
Chicken broth1 cup
Brown sugar1 tbsp
Caraway seeds1 tsp
Baby potatoes, halved1 lb

Before you start

Start with fully thawed pork and use a slow cooker suited to the batch size, following its fill guidance. The long cooking time is needed for pork shoulder to become tender; a safe temperature alone does not mean it is ready to pull apart.

Directions

Pat the pork dry and season with salt. Heat the oil in a skillet over medium-high heat.
Brown the pork for 3 to 4 minutes on each broad side.
Put the halved potatoes and onion in the slow cooker. Add the drained sauerkraut and sliced apple.
Mix the broth, brown sugar, and caraway. Pour over the vegetables and set the pork on top.
Cover and cook on LOW for 8 to 10 hours, until the pork pulls apart easily and the potatoes are tender.
Rest the pork on a board for 10 minutes. Slice or pull into large pieces, discarding large pockets of fat.
Stir the vegetables through the cooking juices. Serve with the pork and spoon a little liquid over each portion.

Directions

What to cook next