Recipes Main Courses Pork Pork Shoulder with Sauerkraut and Apples
Pork Shoulder with Sauerkraut and Apples

Pork Shoulder with Sauerkraut and Apples

Pork Shoulder with Sauerkraut and Apples is rated 5.0 out of 5 by 6.
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Prep Time: 10 minutes
Cook Time: 250 minutes
Servings: 4
Here, the sharp flavor of sauerkraut and the slight sweetness of Golden Delicious apples augment the richness of pork. The apples and pork shoulder also benefit from long, slow cooking. If you have access to a butcher, ask to have the shoulder trimmed and tied for you.

Ingredients:

  • 1 boneless pork shoulder roast, 4 to 5 lb.
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. unsalted butter
  • 2 Tbs. canola oil
  • 1 yellow onion, thinly sliced
  • 3 Golden Delicious apples, peeled, halved and cored
  • 1 Tbs. fresh thyme
  • 1/2 cup dry white wine, such as Chardonnay
  • 2 lb. sauerkraut, squeezed dry
  • 1/4 cup firmly packed dark brown sugar
  • 1 Tbs. caraway seeds

Directions:

Lay the pork flat, boned side up, on a cutting board. Using a sharp knife, trim away any large pockets of fat. Starting at the thinner end of the meat, roll up the pork and securely tie the roll at regular intervals with kitchen twine. Season the pork generously with salt and pepper.

In a fry pan over medium-high heat, melt the butter with the canola oil. Add the pork and cook, turning frequently, until browned on all sides, about 10 minutes. Transfer the pork to a platter.

Return the pan to medium-high heat, add the onion, apples and thyme, and sauté until the onion and apples are lightly browned, about 5 minutes. Transfer the apple mixture to a bowl.

Pour off the fat from the pan. Return the pan to medium-high heat, add the wine and deglaze the pan, stirring with a wooden spoon to scrape up the browned bits from the pan bottom.

Oven method: Preheat an oven to 325°F. Cover the bottom of a large Dutch oven with the sauerkraut. Sprinkle with the brown sugar and caraway seeds. Place the pork on top and surround with the apple mixture. Pour in the wine mixture. Cover, transfer to the oven and cook until the pork is fork-tender and shreds easily, 4 to 5 hours.

Slow-cooker method: Cover the bottom of a slow cooker with the sauerkraut. Sprinkle with the brown sugar and caraway seeds. Place the pork on top and surround with the apple mixture. Pour in the wine mixture. Cover and cook on low according to the manufacturer's instructions until the pork is fork-tender and shreds easily, 8 to 10 hours.

Transfer the pork to a carving board. Using a sharp knife, cut the pork crosswise into slices about 1/2 inch thick, removing the twine as you slice. Place the sauerkraut on a large platter and top with the pork slices. Surround with the apples and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Essentials of Slow Cooking, by Melanie Barnard, Charles Pierce & Denis Kelly (Oxmoor House, 2008).

Rated 5 out of 5 by from German Pork from an Italian Cook?? Excellent! Easy! I am very comfortable cooking the most advanced Italian dish.. didn't even like the sound of this ... but the Sauerkraut mixed with the apples and the tender pork were excellent! The Germans got it right.. you just stick it in the oven and wait 4 or 5 hours.. not like our Italian dishes!
Date published: 2017-01-21
Rated 5 out of 5 by from This is the best! I made this for the 2016 New Years day feast for my German In-Laws. I have to confess, I'm not German and have never liked the pork and sauerkraut they make. That being said, this was nothing like the dry, overpowering sauerkraut laden dish my husband's family serves!! The pork shoulder was an excellent suggestion, as it is marbled and succulent, and putting the drained sauerkraut at the bottom of the dutch oven kept the entire dish from being overwhelmed with it's flavor. The apples, onions and wine add a slightly sweet, fruity flavor, and the caraway, a lovely aroma. This recipe made a delicious meal served with home made mashed potatoes, and the German contingent of the family approved! I cooked this in a dutch oven for 4 hours and followed the recipe exactly. My only change was to do all my prep in the same pot that I baked in, making far fewer dishes to clean in the end. I staged the ingredients as I prepared them, in glass bowls, and then did the combining from there.
Date published: 2016-01-02
Rated 5 out of 5 by from doesn't need to take long I used country style ribs and only had two hours til dinner so I cooked it on low on top of the stove. Was moist, tender, and very flavorful.
Date published: 2014-12-19
Rated 5 out of 5 by from Perfect crock pot recipe I made this in the crock last night. It's outstanding! Everything melts in your mouth. You will not get this look in the picture if you make in the crock with the perfect apples and all...but it is amazing. Fall time keeper!
Date published: 2014-07-30
Rated 5 out of 5 by from Sehr lecker! Take this from a German.... this is finger-licking-good.! Will make it again... many times. And my British husband says "that was delicious, absolutely delicious!"
Date published: 2014-02-28
Rated 5 out of 5 by from Excellent Comfort Food Loved this recipe! I did make a couple of modifications, mostly to accommodate picky eaters. I chopped both the apples and the onions, other than that proceeded as written. The pork was wonderfully flavorful, the sauerkraut was mellow. My whole family loved it. I served it with mashed red skin potatoes, tonight we'll have the leftovers with potato latkes. Delicious!
Date published: 2013-01-23
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