Best Sauerkraut With Cider And Pork Recipes

PAP'S PORK AND SAUERKRAUT

Steps:

• Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cabbage, season with a large pinch of salt and cook until the vegetables begin to melt and break down, 10 to 12 minutes. Stir in the cider, beer, red pepper flakes, coriander, pureed sauerkraut and ham hock. Bring to a simmer and cook for 30 minutes to let the flavors meld.
• Nestle the pork and sausage in the Dutch oven and continue to simmer for 45 minutes, until all of the meat is cooked through and tender. After 45 minutes, remove the ham hock, pork and sausage to a cutting board. Slice all of the meat and add it back into the pot. Mix in the parsley and mustard and additional salt and pepper, if needed.

PORK LOIN, APPLES, AND SAUERKRAUT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
• Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
• Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
• Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK AND SAUERKRAUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
• Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
• Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.

GREAT GRANDMA'S PORK AND SAUERKRAUT

Steps:

• Heat oil in a large skillet over medium heat. Add pork and brown. Add can of sauerkraut with liquids, then add apple. Stir until all are simmering, then lower heat and cover. Let simmer for 1 hour or until pork is cooked through and tender.

SAUERKRAUT WITH CIDER AND PORK

Steps:

• Cut and pull away the cloth covering of the pork butt.
• Remove the stems from the apples. Peel and core the apples, and cut them into quarters. Cut the quarters crosswise into thin pieces. There should be about 2 1/2 cups.
• Peel the potatoes, and cut each in half crosswise. Let the potatoes stand in water to cover until ready to be used.
• Heat the lard in a large, heavy casserole, and add the onions and garlic. Cook, stirring, until the onions are wilted.
• Add the caraway seeds and cook briefly. Add the apples, stirring.
• Rinse and drain the sauerkraut. Squeeze it to extract excess liquid. Add the sauerkraut and juniper berries to the casserole.
• Place the pork butt in the center of the sauerkraut. Add the bay leaf, cider and broth. Cover closely. Bring to a boil, and cook 15 minutes.
• Arrange the boulettes of pork and kielbasa over the sauerkraut. Drain the potatoes and add them. Cover closely and continue cooking 20 minutes. Remove the bay leaf.
• Slice the meats, and serve with the pork balls, potatoes and sauerkraut.