Instagram

Instagram did not return a 200.

Follow Me!

Pork and Sauerkraut with Beer and Barbecue Sauce

January 13, 2021

Yields1 Serving

 4 lb pork shoulder roast -sliced 1 inch thick (makes 6 to 10 pork slices)
 meat tenderizer
 garlic salt
 2 32 oz. jars of sauerkraut (I love Claussen)
 1 large apple (shredded)
 1 large onion (diced)
 1 12 oz. bottle of beer (Miller or Bud Light is fine)
 1 lb Polska kielbasa (I like Hillshire Farm)
 1 cup Bull's Eye Regular Barbecue Sauce

1

Slice the pork into 1 inch slices. Lay slices on cookie sheet or in a large casserole dish sprayed with Pam. Sprinkle pork with meat tenderizer and garlic salt.  Place it, uncovered, in the oven about 45 minutes - until just cooked.

2

While the pork is cooking. Remove sauerkraut from the jars and squeeze it, draining it. Place drained sauerkraut in a large bowl. Add the diced onion and shredded apple to sauerkraut and mix well.

3

Remove pork from oven. (There will be juice in the bottom of the pan - I leave it in for flavor.) Put the pork with its juice in a large casserole dish or baking pan. Place sauerkraut-apple mixture evenly over the pork. Add in chopped kielbasa pieces wherever they fit. Pour the whole beer into the pan then drizzle barbecue sauce over the sauerkraut.

4

Cover with a glass baking lid or casserole dish lid because if you use aluminum foil, it will pit and start to disintegrate in tiny spots because of the acid in the sauerkraut and the barbecue sauce. I use a cookie sheet or casserole lid to cover mine and that works fine. Bake at 350 for three hours or until the pork is fork tender. Serve with mashed potatoes.

Ingredients

 4 lb pork shoulder roast -sliced 1 inch thick (makes 6 to 10 pork slices)
 meat tenderizer
 garlic salt
 2 32 oz. jars of sauerkraut (I love Claussen)
 1 large apple (shredded)
 1 large onion (diced)
 1 12 oz. bottle of beer (Miller or Bud Light is fine)
 1 lb Polska kielbasa (I like Hillshire Farm)
 1 cup Bull's Eye Regular Barbecue Sauce

Directions

1

Slice the pork into 1 inch slices. Lay slices on cookie sheet or in a large casserole dish sprayed with Pam. Sprinkle pork with meat tenderizer and garlic salt.  Place it, uncovered, in the oven about 45 minutes - until just cooked.

2

While the pork is cooking. Remove sauerkraut from the jars and squeeze it, draining it. Place drained sauerkraut in a large bowl. Add the diced onion and shredded apple to sauerkraut and mix well.

3

Remove pork from oven. (There will be juice in the bottom of the pan - I leave it in for flavor.) Put the pork with its juice in a large casserole dish or baking pan. Place sauerkraut-apple mixture evenly over the pork. Add in chopped kielbasa pieces wherever they fit. Pour the whole beer into the pan then drizzle barbecue sauce over the sauerkraut.

4

Cover with a glass baking lid or casserole dish lid because if you use aluminum foil, it will pit and start to disintegrate in tiny spots because of the acid in the sauerkraut and the barbecue sauce. I use a cookie sheet or casserole lid to cover mine and that works fine. Bake at 350 for three hours or until the pork is fork tender. Serve with mashed potatoes.

Pork and Sauerkraut with Beer and Barbecue Sauce

    Leave a Reply