Pork and sauerkraut is a German-American and Pennsylvania tradition, especially on New Year’s Day, but it is welcome whenever cold weather calls for comfort food.
Pennsylvania Pork and Sauerkraut
Pork and sauerkraut is a German-American and Pennsylvania tradition, especially on New Year’s Day, but it is welcome whenever cold weather calls for comfort food.
Ingredients
Method
Instructions
- Season pork with salt and pepper and brown in a Dutch oven.
- Add sauerkraut, onion, apple, brown sugar, and water or broth.
- Cover and bake at 325 degrees until pork is tender, about 2 1/2 hours.
- Slice or shred pork and serve with sauerkraut.
Notes
- Serve with mashed potatoes or spaetzle.
Related Recipes
- Kielbasa and Sauerkraut for Game Day or Church Supper
- Buttery German Spaetzle
- Warm German Potato Salad