Prep 20 mins
Cook 25 mins
The combination of barbecue and sauerkraut might sound strange, but it's very tasty! We love the combination. :)
- 2 1⁄2-3 cups shredded cooked pork or 2 1⁄2-3 cups cooked beef or 2 1⁄2-3 cups cooked chicken
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1⁄4 cup chopped yellow onion
- 1 clove garlic, minced
- 1 cup catsup
- 1⁄4 cup packed brown sugar
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Tabasco sauce or your favorite hot sauce, to taste
- 2 cups packed sauerkraut, rinsed and drained (I prefer Bubbie's naturally fermented kraut)
- 1 cup dry breadcrumbs
- 1 tablespoon finely grated parmesan cheese
- olive oil (in mister or pan spray)
- Preheat oven to 350 degrees F.
- In a saucepan over medium heat, melt the butter and olive oil together, then add the onion and sauté until lightly browned, about 5 to 7 minutes.
- Reduce the temperature to low, add the garlic, catsup, brown sugar, lemon juice, Worcestershire, mustard, and Tabasco or hot sauce, and simmer for 10 minutes; add the shredded cooked meat, remove from heat, and set aside.
- In a colander rinse the sauerkraut well under running water, then set aside to let drain.
- In a lightly sprayed casserole dish, pour the meat and barbecue sauce mixture, then spread the sauerkraut over the meat.
- In a bowl, combine the breadcrumbs and Parmesan.
- Sprinkle crumb mixture over the sauerkraut, lightly spray with olive oil or pan spray, then bake at 350 degrees F for 20 to 25 minutes or until crumb topping is golden brown and crisped to desired texture.
- Serve as is or over toast (dark rye is good!) or toasted hamburger buns.
- Note: you can put a layer of barbecued beans under the shredded meat, if desired; also, you can use commercially prepared barbecued sauce instead of making your own as above (about 1 1/4 cup of sauce).
This was a great way to use up some leftover pork chops. The sweetness of the BBQ sauce went well with the sauerktraut. I drizzled some melted butter over the top before baking. We ate it on toasted bread as open-faced sandwiches. I'll make this again. Thanx for sharing.