Pork And Kraut Recipes

Steps:

• Place whole pork tenderloin into a slow cooker. Arrange potatoes around the pork; pour the sauerkraut and juice over the pork and potatoes. Add butter cubes, salt, and black pepper. Cook on Low until pork is tender, 8 to 10 hours. Add more water after 8 hours if mixture seems dry.

Steps:

• In a Dutch oven, cook ribs and onion in oil until ribs are browned and onion is tender. Remove from the heat. Combine remaining ingredients and pour over ribs. , Cover and bake at 350° until ribs are tender, 1-1/2 to 2 hours.

Steps:

• Heat oil in a large skillet over medium heat. Add pork and brown. Add can of sauerkraut with liquids, then add apple. Stir until all are simmering, then lower heat and cover. Let simmer for 1 hour or until pork is cooked through and tender.

Steps:

• Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cabbage, season with a large pinch of salt and cook until the vegetables begin to melt and break down, 10 to 12 minutes. Stir in the cider, beer, red pepper flakes, coriander, pureed sauerkraut and ham hock. Bring to a simmer and cook for 30 minutes to let the flavors meld.
• Nestle the pork and sausage in the Dutch oven and continue to simmer for 45 minutes, until all of the meat is cooked through and tender. After 45 minutes, remove the ham hock, pork and sausage to a cutting board. Slice all of the meat and add it back into the pot. Mix in the parsley and mustard and additional salt and pepper, if needed.

Steps:

• Cut the pork into small pieces,an inch by an inch or so, your choice on size. Ribs in 2 bone sections.
• In a large heavy pan or dutch oven, heat a few tbsp of salad oil and brown the pork well in small batches. Remove when browned. Pour off excess liquid.
• Return the browned pork to the pan. Add 3 cans of beer, 1/2 tsp of salt and bring to a boil. Reduce heat to low. Cover and simmer for 30 minutes.
• Stir in drained sauerkraut, add 4 to 5 heaping tablespoons of dark brown sugar. Add 1/2 tsp of salt and stir. Place the cut potatoes in the bottom, sinking them under the juices. Cover and simmer for 45 minutes.
• This is the time to add cooked mini-ears of corn, drizzle with the juices and cover and simmer for another 15 minutes. Sometimes I do not use the corn (your choice.) The cooked corn goes well as a side.
• The amount of pork you use determines the amount of kraut and potatoes you should use, I like lots of pork, and like lots of kraut. Nothing worse than everyone loving it, and not having enough pork, or kraut.
• Hope you enjoy this recipe, tell me about your experience with it.

Steps:

• Combine all ingredients in a slow cooker and stir well. Submerse the apple under the other ingredients.
• Cook on High for one hour, reduce heat to Low and continue cooking for 5 hours or until pork is cooked through. Discard apple and serve.