Good Luck Pork and Sauerkraut from Christopher’s Restaurant and Catering

Good Luck Pork and Sauerkraut

Vegetable oil (optional)
2 pounds Keystone pork
2 pounds sauerkraut, undrained
1 small yellow onion, peeled and minced
1 medium apple, peeled, cored, and diced
Mashed potatoes, for serving (optional)
Applesauce, for serving (optional)

1) Heat a tablespoon or two of oil in a skillet (if you’ll be using a slow cooker) or a Dutch oven over medium-high heat.
2) Add the pork, sauerkraut, including the brine, onion and apple in the Dutch oven. You may need to add up to 2 cups water if your kraut is fairly dry. Bring to a boil. Lower to a simmer and cook low and slow for 3 to 4 hours, checking occasionally and adding water if it starts to dry out.
3) If using a slow cooker, combine the meat, sauerkraut and brine, onion and apple in the cooker, cover, and cook on high for 6 hours. (You shouldn’t have to add any liquid.) When done, the pork will be fork-tender.
4) Using two forks, shred the pork into bite-size pieces and discard any chunks of fat. Serve in bowls over mashed potatoes, or with applesauce on the side, if desired. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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