Good Luck Pork and Sauerkraut

Recipe courtesy Casey Barber, author of the forthcoming Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats (Ulysses Press)
TOTAL TIME: 4 hr 25 min
Prep: 15 min
Inactive Prep: --
Cook: 4 hr 10 min
 
YIELD: Serves a crowd of New Year's Eve revelers
LEVEL: Easy

ingredients

  • Vegetable oil (optional)
  • 2 pounds pork (shoulder, loin roast, kielbasa, or a combination)
  • 2 pounds sauerkraut, undrained (I use the bagged kind, usually found near the hot dogs in the grocery store)
  • 1 small yellow onion, peeled and minced
  • 1 medium apple, peeled, cored, and diced (Macintosh, Honeycrisp, or any firm variety is excellent)
  • Mashed potatoes, for serving (optional)
  • Applesauce, for serving (optional)
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Heat a tablespoon or two of oil in a skillet (if you'll be using a slow cooker) or a Dutch oven over medium-high heat and brown the shoulder or loin on all sides. If using kielbasa, cut the sausages in half lengthwise, then crosswise into 1-inch-wide half-moons. No need to brown them, just put in the Dutch oven or slow cooker.

Add the sauerkraut, including the brine, onion and apple to the meat in the Dutch oven. You may need to add up to 2 cups water if your kraut is fairly dry. Bring to a boil. Lower to a simmer and cook low and slow for 3 to 4 hours, checking occasionally and adding water if it starts to dry out.

If using a slow cooker, combine the meat, sauerkraut and brine, onion and apple in the cooker, cover, and cook on high for 6 hours. (You shouldn't have to add any liquid.)

When done, the kielbasa will have darkened significantly and the pork will be fork-tender and falling off the bone or separating from the fat. Using two forks, shred the pork into bite-size pieces and discard any bones and large chunks of fat.

Serve in bowls over mashed potatoes, or with applesauce on the side, if desired.

Explore More On

All Topics

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 1 reviews

  • on April 14, 2013

    Flag

    This is Eastern European comfort food perfection!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.