Dive into the cozy comfort of a classic with this Hearty Pork and Sauerkraut Delight. Perfect for colder months, this dish combines tender pork with tangy sauerkraut for a flavor-packed meal that's simple yet satisfying.
Pork shoulder is our star – it's fatty enough to stay juicy throughout the slow cooking process. We brown it first to lock in the flavor. Olive oil is needed to sear the pork and sauté the veggies, adding a nice layer of richness. The onion and garlic provide a savory base, infusing the dish with essential flavors. Sauerkraut, drained to avoid excess liquid, is the tangy counterpart to the rich pork. Apple cider lends a subtle sweetness and helps tenderize the meat. Finally, caraway seeds add a hint of earthiness, giving that unmistakable traditional flavor.
This dish pairs wonderfully with mashed potatoes or a hearty crusty bread to soak up the juices. A dollop of sour cream on the side can add a creamy contrast. For a fresh element, try serving with a simple green salad tossed in a light vinaigrette.
First things first, preheat your oven to 325°F. This ensures your oven is ready when the pot goes in. Heat up the olive oil in a large ovenproof pot over medium-high heat. While that's warming, season your pork shoulder liberally with salt and pepper. Once the oil is shimmering, carefully place the pork in the pot. Brown it on all sides, letting each side develop a good crust before turning. This should take about 8-10 minutes in total.
After your pork is browned, remove it from the pot and set it aside. In the same pot, toss in the sliced onion and minced garlic. Sauté them until the onion is soft and the garlic is fragrant, about 5 minutes. Stir frequently to avoid burning.
Next, mix in the sauerkraut, apple cider, and caraway seeds. Stir everything together, scraping up any browned bits from the bottom of the pot. These bits are packed with flavor!
Now, it's time to nestle the browned pork back into the pot, settling it into the sauerkraut mixture. Cover the pot with a lid, and carefully transfer it to your preheated oven. Allow it to bake for about 2.5 to 3 hours. You’ll know it’s ready when the pork is incredibly tender.
Once cooked, remove the pot from the oven and let the pork rest for about 10 minutes. This resting period helps retain the juices. Finally, slice the pork and serve it up alongside the sauerkraut mixture.
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