Braised Pork with Tangy Sauerkraut
Tender braised pork and tangy sauerkraut cooked with caramelized onions, sweet apples, and a savory broth, creating a flavorful and comforting dish perfect for a family dinner.
235 min
easy
12
301kcal
calories
21g
carbohydrates
61mg
cholesterol
15g
fat
5g
fiber
20g
protein
6g
saturated fat
1236mg
sodium
15g
sugar
0g
unsaturated fat
Ingredients
60 ml bacon grease
2 large onions, finely chopped
2 (900 g) packages sauerkraut, drained and rinsed
2 apples - peeled, cored, and diced
1 (450 ml) can chicken broth
120 g brown sugar
4 g mustard powder
1.4 kg bone-in pork loin roast
Directions
Step 1
Preheat the oven to 175°C (350°F).
Step 2
In a large skillet, heat the bacon grease over medium heat. Add the onions and cook until caramelized, about 5 minutes.
Step 3
Arrange the sauerkraut and apples in a large roasting pan. Top with the caramelized onions and bacon grease.
Step 4
In a microwave-safe bowl, mix together the chicken broth, brown sugar, and mustard powder. Microwave on high until the sugar dissolves and the broth is heated through, about 2 minutes. Stir and pour over the sauerkraut mixture, mixing to combine.
Step 5
Make several deep slits into the top of the pork loin and place it in the center of the sauerkraut mixture. Cover the roasting pan with aluminum foil.
Step 6
Roast in the preheated oven for 1 hour. Reduce the oven temperature to 121°C (250°F). Continue roasting until the pork is tender and pulls apart easily, 2 to 3 hours. Remove from the oven and let it cool for 15 minutes.
Step 7
Remove the pork bones, shred the meat using 2 forks, and return it to the pan with the sauerkraut mixture. Stir well to combine.