Porked Sauerkraut

This is a dish I think I had before in Munich. It is fantastic...wonderful....!!The pork was moist, tender, flavorful! The sauerkraut was a beautiful caramel color, and so flavorful. I cannot tell you how much we enjoyed this dish. San Antonio has a huge German population too, but I have not had a dish like this here yet. Thank you so much for posting this remarkable recipe.

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Wow! I thought this would be a bit tricky, but it was really easy & delish. The first time I made them, I put the rib in with the meat-side up, which was a mistake ... much harder to fish out the cartilage, fat & bones that way. Worked better the next time 'round! I took this to my Polish mother-in-law's house for a family get-together ... she is the "sauerkraut queen" -- nobody can make it like she does. However, everybody raved about my version & had several helpings & asked to take home the left-overs! Thanks so much for this super recipe ... I am now the "sauerkraut queen" in the family (what a distinction, eh?) !

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This is the way my German-descended mother did it when I was a kid. It took some searching to find this utterly simple and delicious method. The others I tried weren't cooked long enough or had too many ingredients. The meat falls apart and the sauerkraut is really cooked down, almost like a condiment. Mom served it with mashed potatoes and milk gravy. Total comfort!

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Great recipe! My Polish family never made kraut with sugar, so I was looking for one without it, and this is it! Makes the whole house smell great while roasting.. This is the only kraut recipe I need, thanks for sharing..

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I made this today, New Years day, because it was always a tradition to have pork and sauerkraut on New Years Day. I was craving some comfort food and I declare this the absolute BEST ever.My husband says the same. I will never make it any other way. I made one change in honor of my mother and used 2 onions instead of one.(my mother never made a thing with only one onion). I also served it with a larger version of speatzle.Thanx for the recipe and we are looking forward to the leftovers. Note: The only reason there are leftovers is because there are only 3 of us!

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A former co-worker from Germany used to make this sometimes (because I begged her :)). She even told me how to make it, but I never wrote the recipe down. I have looked at many pork and sauerkraut recipes on Zaar, but when I saw this I knew it was THE ONE! Since I am only cooking for one, I cut down the recipe a bit. I used a pork shoulder steak (about 1.5 lbs) and only one bag of saurkraut (Boars Head brand). I used the whole amount of beer and onions and sprinkled 1/4 teaspoon caraway seeds over before baking. I also had my doubts about the plastic wrap, but it turned out fine. I served it over mashed potatoes...Divine!!! Thank you Mysterygirl!

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This is excellent! I love to make something that takes all day and makes the kitchen smell wonderful and this did the trick. I was really leary about the plastic wrap but it worked fine. I served this on mashed potatoes the first night, after that I mixed in some bbq sauce, yes bbq sauce and saurkraut! who would have thought, and had it on hamburger buns, it was great!

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