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A Dutch oven filled with braised pork and sauerkraut, a classic German pork roast recipe. The pork is tender and surrounded by a rich, savory gravy.

Bavarian Pork and Sauerkraut: An Authentic German Recipe

Discover the most flavorful and authentic Bavarian Pork and Sauerkraut recipe! This one-pot meal features tender pork shoulder braised with tangy sauerkraut, sweet apples, and dark beer for a hearty, comforting German classic.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: European, German
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs boneless pork shoulder (pork butt) patted dry and cut into 2-inch chunks
  • 4 slices thick-cut bacon diced
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 32 oz sauerkraut drained well
  • 1 sweet apple (like Honeycrisp or Gala) peeled, cored, and sliced
  • 12 oz dark German beer (Dunkel) or substitute with beef broth
  • 2 tbsp brown sugar packed
  • 1 tsp caraway seeds
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground

Equipment

  • 1 Large Dutch Oven A heavy-bottomed pot with a tight-fitting lid will also work.
  • 1 Cutting Board

Method
 

  1. In a large Dutch oven over medium heat, cook the diced bacon until crisp, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Season the pork shoulder chunks with salt and pepper. Increase the heat to medium-high and sear the pork in the bacon fat in batches until golden brown on all sides. Do not overcrowd the pan. Remove the pork and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and caraway seeds, cooking for another minute until fragrant.
  4. Stir in the drained sauerkraut, sliced apple, brown sugar, and the cooked bacon. Pour in the dark beer, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
  5. Return the seared pork to the pot, nestling it into the sauerkraut mixture. Bring to a simmer, then reduce the heat to low, cover, and cook for 2 to 2.5 hours, or until the pork is tender and easily pulls apart with a fork.
  6. Taste and adjust seasoning with more salt and pepper if needed. Serve hot with your favorite sides.

Notes

Tip 1: For a milder sauerkraut flavor, you can briefly rinse it under cold water before draining.
Tip 2: This dish tastes even better the next day as the flavors have more time to meld together.
Tip 3: If you don't have a Dutch oven, a heavy-bottomed stockpot with a tight-fitting lid will work.