Description
A hearty dish of pork and sauerkraut, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds pork shoulder
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon caraway seeds
- 1 jar (32 ounces) sauerkraut, drained
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (163°C).
- Season the pork shoulder with salt and pepper.
- In a large skillet, brown the pork on all sides.
- Transfer the pork to a baking dish.
- In the same skillet, sauté the onion and garlic until soft.
- Add the caraway seeds and sauerkraut; mix well.
- Pour the sauerkraut mixture over the pork.
- Add the chicken broth to the baking dish.
- Cover with foil and bake for 2.5 to 3 hours.
- Remove from oven and let rest before slicing.
Notes
- Serve with mashed potatoes or bread.
- Leftovers can be stored in the fridge for up to 3 days.
- Adjust seasoning based on your preference.
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg
Keywords: pork and sauerkraut