Description
This Traditional Pork and Sauerkraut with Beer recipe combines tender chunks of pork shoulder simmered slowly with sauerkraut, dark beer, and aromatic spices. The savory pork and tangy sauerkraut meld together beautifully, creating a hearty and comforting dish perfect for family meals or festive occasions.
Ingredients
Scale
Meat and Seasonings
- 3 lbs boneless pork shoulder, cut into 2-inch chunks
- Salt to taste
- Black pepper to taste (freshly ground preferred)
- 1 tbsp paprika
Vegetables and Aromatics
- 1 onion, diced into 1/2-inch pieces
- 3 bay leaves
Liquids
- 2 tbsp olive oil (or any neutral oil like canola)
- 1 cup dark beer
- 2 cups water
Other
- 4 lbs sauerkraut (Libby’s sauerkraut preferred, drained if canned)
Instructions
- Prepare the pork: Season the pork shoulder chunks generously with salt, black pepper, and paprika to enhance flavor.
- Sear the pork: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork chunks in batches, browning them on all sides to develop a rich color and deeper flavor. Remove and set aside.
- Sauté the onion: In the same pot, add the diced onion and cook until translucent and fragrant, about 3-4 minutes, scraping up any browned bits from the bottom.
- Add liquids and aromatics: Return the pork to the pot, add the dark beer, water, and bay leaves. Bring the mixture to a simmer, allowing the alcohol to cook off and flavors to meld.
- Simmer the pork: Cover the pot and let it simmer gently over low heat for about 45 minutes to an hour, or until the pork is tender and nearly cooked through.
- Add sauerkraut: Stir in the sauerkraut, making sure it is well incorporated with the pork and liquid. Continue simmering, uncovered, for an additional 20-30 minutes to allow flavors to combine and excess liquid to reduce.
- Final seasoning and serve: Taste and adjust salt and pepper if necessary. Remove the bay leaves before serving. Serve hot with your choice of sides such as mashed potatoes, rye bread, or mustard for a traditional experience.
Notes
- This dish tastes even better the next day as the flavors deepen when stored overnight.
- If dark beer is unavailable, a robust lager or even a stout can be used as a substitute.
- For less acidity, rinse the sauerkraut briefly before adding, or reduce the quantity slightly.
- Use a heavy pot such as a Dutch oven for even cooking and to prevent sticking.
- To make the recipe gluten-free, choose a gluten-free beer or omit the beer and substitute with additional water or broth.
