Pork and Sauerkraut

This is one of those dishes that many people react to with “I don’t like sauerkraut!”, but often they completely change their mind if they get brave enough to try it.  It is more of a winter dish since it calls for an extended cooking time, but it works in the summer if you use a slow cooker.  
I made it yesterday, starting it early in the morning in the slow cooker.  It was perfectly cooked when I got home from church.  I serve it with mashed potatoes, and usually put the sauerkraut on top of the potatoes.  This time I didn’t bother to mash the potatoes, just smashed them up with a fork before topping them with the kraut.  I usually use pork ribs, but you can also use other cuts of pork such as pork chops.  

Pork and Sauerkraut

  • 2 lbs. pork
  • 1 large jar or can of sauerkraut
  • Garlic powder
  • Salt & pepper to taste
If using a rack of ribs, cut into individual rib portions.  Sprinkle with salt, pepper and garlic powder, and then brown on each side.  (It is not necessary to brown, but it definitely adds more flavor and makes the meat more visually appealing.) Add water, cover and cook for about an hour (not necessary if using pork chops). Add sauerkraut, layering it around and between the pieces of meat. Cook for another half an hour or longer.  If using a crockpot, layer meat and sauerkraut without precooking the meat.  Cook on high for about 3 hours, or on low for about 6 hours.  The meat should be falling apart tender when done.  The flavors of the meat and the kraut meld to make a delicious combination. 
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