Braised Pork Shoulder with Sauerkraut
Pork shoulder braised two hours in beer with sauerkraut, apple and caraway.
170 min
6 servings
Difficulty 3/5
Lunch · Dinner
Prep 20 min · Cook 150 min
The sauerkraut is not a side here — its acid is what breaks the shoulder down, and the grated apple is there to take the edge off it. Beer rather than stock alone, because the malt answers the sourness.
Per serving
458
kcal / serving
Ingredients
Written for 6 servings. Change the servings to rescale every amount.
Pork
Pork Shoulder
1,000 grams
Sunflower Oil
1 tablespoon (14 grams)
Salt
to taste
Black Pepper
to taste
Braise
Sauerkraut
800 grams
Onion
2 pieces (220 grams)
Apple
1 medium (182 grams)
Caraway Seeds
2 teaspoons (4.2 grams)
Bay Leaf, dried
2 pieces (0.4 grams)
Beer
330 milliliters
Chicken Stock
300 milliliters
Steps
Heat the oven to 160 °C. Cut the pork into 5 cm pieces, dry them and season them with salt and pepper.
10 min
Brown them in the oil in a casserole in two batches, 5 minutes a batch, then set them aside.
12 min
Cook the sliced onion in the same fat for 8 minutes.
8 min
Rinse the sauerkraut if it is very sour, squeeze it dry and add it with the grated apple, the caraway and the bay leaves. Stir it 3 minutes.
6 min
Pour in the beer, scrape the brown bits off the bottom of the pot and let it boil 2 minutes.
3 min
Return the pork, add the stock, put the lid on and braise it in the oven for 2 hours.
120 min
Take the lid off for the last 20 minutes if the pot is still wet. The kraut should be soft and the pork should come apart with a fork.
20 min
Rest it 10 minutes off the heat before serving.
10 min
Serving suggestion
Boiled potatoes and a spoon of coarse mustard.
Storage
Four days in the fridge and better on the second day. It freezes well.
Notes
Taste the sauerkraut first. Shop kraut ranges from mild to fiercely sour, and only the sour kind needs rinsing.
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