Best 3 Pork Sauerkraut And Beer Recipes

Pork, Sauerkraut, and Beer: A Culinary Symphony of Flavors

This classic German dish is a symphony of flavors that combines the savory richness of pork, the tangy acidity of sauerkraut, and the malty sweetness of beer. Originating in the heart of Central Europe, pork, sauerkraut, and beer have been a staple meal for centuries, gracing tables with its comforting warmth and hearty goodness. Our collection of recipes explores different variations of this beloved dish, showcasing the culinary diversity and creativity that surrounds this iconic trio. From traditional German recipes to modern interpretations, our selection offers a range of flavors and styles to tantalize your taste buds. Whether you prefer the classic combination of pork shoulder and sauerkraut simmered in a flavorful beer broth, or a lighter version featuring lean pork tenderloin and tangy sauerkraut, our recipes have something for every palate. So, embark on a culinary journey through the world of pork, sauerkraut, and beer, and discover the endless possibilities that await you in this delectable dish.

Let's cook with our recipes!

PORK ROAST WITH APPLES, BEER, AND SAUERKRAUT

Pork Roast with Apples, Beer, and Sauerkraut image

yummmmmmmmmmmmmmmmmmmmmmm!

Provided by MattyHam

Categories World Cuisine Recipes European German

Time 3h15m

Yield 6

Number Of Ingredients 6

Ingredients

1 (3 pound) pork loin roast
1 (20 ounce) can sauerkraut, drained
2 large apples, cored and quartered
2 large onions, quartered
⅓ cup brown sugar
1 (12 fluid ounce) can or bottle beer, or as needed

Steps:

Preheat oven to 250 degrees F (120 degrees C).
Place pork roast into a large baking dish and scatter sauerkraut around the roast. Arrange apple and onion quarters around the roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover dish with aluminum foil and seal foil to the edges of the dish.
Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If roast, vegetables, and apples seem dry, pour in 1 more can beer. To serve, gently toss sauerkraut with apple and onion quarters and serve with the roast.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 32.5 g, Cholesterol 79.6 mg, Fat 9.1 g, Fiber 5 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 671.2 mg, Sugar 22.8 g

SLOW COOKER PORK, SAUERKRAUT, AND BEER

Slow Cooker Pork, Sauerkraut, and Beer image

A family slow cooker favorite that's easy to put together. The beer enhances the flavor of the sauerkraut and pork. There is no need to brown the pork roast before placing it in the slow cooker. I serve this with scalloped or mashed potatoes.

Provided by Bobettern

Categories World Cuisine Recipes European German

Time 8h15m

Yield 8

Number Of Ingredients 8

Ingredients

cooking spray
1 (2 pound) boneless pork loin roast
salt and ground black pepper to taste
1 (32 ounce) jar sauerkraut, drained and rinsed
½ (12 fluid ounce) can or bottle light beer
¼ cup lightly packed brown sugar
1 small onion, diced
1 tablespoon butter, or more to taste, cut into small pieces

Steps:

Prepare the crock of a five-quart slow cooker with cooking spray.
Season roast with salt and pepper; lay in the prepared slow cooker crock.
Spread sauerkraut over and around the roast. Pour beer over the sauerkraut. Sprinkle brown sugar evenly over the sauerkraut; top with onion and dot with butter. Season everything with salt and pepper.
Cook on Low for 8 hours.

Nutrition Facts : Calories 165.9 calories, Carbohydrate 12.7 g, Cholesterol 43.6 mg, Fat 6 g, Fiber 3.1 g, Protein 14.4 g, SaturatedFat 2.4 g, Sodium 776.6 mg, Sugar 8.9 g

PORK, SAUERKRAUT AND BEER

Pork, Sauerkraut and Beer image

Make and share this Pork, Sauerkraut and Beer recipe from Food.com.

Provided by Audrey M

Categories Pork

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

32 ounces undrained sauerkraut
1 1/2 tablespoons sugar
12 ounces dark beer or 12 ounces ale (I use a dark Mexican beer)
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
paprika
4 lbs pork roast, of your choice

Steps:

Mix the sugar throughout the sauerkraut.
Pour undrained sauerkraut on the bottom of your slow cooker.
Next, pour dark beer over sauerkraut.
Blend together the salt, garlic powder, black pepper, and paprika.
Rub spice mixture onto roast.
With fat side up, place pork roast in the middle of slow cooker.
Cook on Low for 8 to 10 hours or High for 5 to 6 hours.

Tips:

Use a Dutch oven or large pot with a tight-fitting lid to ensure that the pork and sauerkraut cook evenly.
Brown the pork in batches if necessary to avoid overcrowding the pot and ensure that it gets evenly browned.
Add enough liquid to the pot to cover the pork and sauerkraut by about 1 inch. This will help to prevent the pork from drying out and the sauerkraut from burning.
Bring the liquid to a boil, then reduce the heat to low and simmer the pork and sauerkraut for at least 1 hour, or until the pork is tender.
Serve the pork and sauerkraut with boiled potatoes, mashed potatoes, or spätzle.

Conclusion:

Pork and sauerkraut is a classic German dish that is easy to make and always a crowd-pleaser. This recipe is a great way to use up leftover pork roast or pork chops, and it's also a great way to enjoy sauerkraut. The addition of beer adds a rich, malty flavor to the dish, and the juniper berries add a subtle hint of pine. Serve this dish with your favorite sides, such as boiled potatoes, mashed potatoes, or spätzle, and enjoy!