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A close-up shot of the braised German pork roast with sauerkraut in a rustic pot. The pork is tender and juicy.

Bavarian Pork and Sauerkraut: An Authentic German Recipe

Discover how to make the most tender and flavorful Bavarian Pork and Sauerkraut with this authentic German recipe. A one-pan wonder perfect for a comforting family dinner.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Bavarian, German
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs boneless pork shoulder Also known as pork butt.
  • 1 tbsp olive oil
  • 1 tsp salt Or to taste.
  • 1 tsp black pepper Freshly ground is best.
  • 2 large yellow onions Thinly sliced.
  • 1 large apple Peeled, cored, and sliced. Granny Smith or Honeycrisp work well.
  • 3 cloves garlic Minced.
  • 2 tbsp brown sugar Packed.
  • 1 tbsp caraway seeds
  • 6 juniper berries Lightly crushed.
  • 12 oz dark German beer Such as a Dunkel or Bock.
  • 32 oz sauerkraut Drained and rinsed.

Equipment

  • 1 Large Dutch Oven A heavy-bottomed pot with a tight-fitting lid is essential.
  • 1 Tongs

Method
 

  1. Pat the pork shoulder dry with paper towels. Season generously on all sides with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Carefully place the pork in the pot and sear on all sides until deeply golden brown. Remove the pork and set it aside.
  3. Reduce the heat to medium and add the sliced onions and apple to the pot. Sauté for 5-7 minutes, until they soften and begin to caramelize. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the brown sugar, caraway seeds, and juniper berries. Pour in the dark beer, scraping up any browned bits from the bottom of the pot. Return the pork shoulder to the pot. Arrange the drained sauerkraut around the pork.
  5. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it cook for 2.5 to 3 hours, or until the pork is fork-tender.
  6. Remove the pot from the heat and let the pork rest for 15-20 minutes. Shred or slice the pork and serve warm with the sauerkraut and sauce.

Notes

Tip 1: For extra flavor, you can toast the caraway seeds in a dry pan for a minute before adding them to the pot.
Tip 2: This dish tastes even better the next day, making it a perfect make-ahead meal.
Tip 3: If you don't have a Dutch oven, a heavy-bottomed stockpot with a tight-fitting lid will also work.