Pork and Sauerkraut

Allspice and juniper berries are the perfect accents for Canadian bacon. Look for juniper berries with the spices in your grocery store.

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  • 1 32 ounce jar or two 16-ounce cans sauerkraut
  • 1 tablespoon cooking oil
  • 1 medium onion, chopped (1/2 cup)
  • 1 large peeled potato, coarsely shredded (about 1-1/4 cups)
  • 1 tablespoon sugar
  • 1 1/2 teaspoons caraway seed
  • 2 1/2 cups water
  • 2 teaspoons juniper berries
  • 1 teaspoon whole peppercorns
  • 1/2 teaspoon whole allspice
  • 2 bay leaves
  • 1 1 pound piece Canadian-style bacon or smoked, boneless pork shoulder roll
Drain sauerkraut. Heat oil in a large Dutch oven or large pot. Add onion; cook and stir until onion is tender. Add sauerkraut, potato, sugar, caraway seed, and water. Mix thoroughly.
Tie juniper berries, peppercorns, allspice, and bay leaves in a square of 100-percent-cotton cheesecloth; tuck bag under sauerkraut. Place meat atop sauerkraut mixture.
Bring the mixture to boiling; reduce heat. Cover and simmer for 45 minutes. Uncover and boil gently for 15 minutes or until most of liquid is evaporated. Remove seasoning bag. Remove meat and cut into 1/4-inch-thick slices. Transfer sauerkraut to a large platter and arrange sliced meat on top. Makes 4 to 6 servings.

nutrition information

Per Serving: cal. (kcal) 276, Fat, total (g) 10, chol. (mg) 41, sat. fat (g) 3, carb. (g) 27, fiber (g) 7, pro. (g) 21, vit. C (mg) 53, sodium (mg) 2610, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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