Cold weather has really set in around here, making me crave all the hearty, warm comfort food. And with all the sugar of our holiday baking extravaganza behind us, we’re trying to get our guts back in order (and spend less time doing dishes). That’s what inspired me to come up with this easy, quick dinner that truly only uses one dish – no need to take things out of the pan then add them back later. It’s easy, delicious, and packed with probiotics!
I don’t know about you, but I absolutely LOVE the combination of pork, apple, and sauerkraut. The richness of the pork is balanced perfectly by the sweetness of the apple and the acidity of the sauerkraut, with just a little bit of warmth from the black pepper and paprika. If you like spicy, you can add some cayenne – I just wasn’t feeling it when I was photographing this recipe.
Another reason I love this recipe is that it’s low in starchy carbs and high in satiating fat and protein. I don’t know about you, but I certainly had more sugar and flour over the holidays than I typically eat, so this meal is great for increasing insulin sensitivity and keeping blood sugar stable.
This recipe is a great way to use up shredded pork shoulder. I love weeks like this when I make a pork shoulder. It’s a hands-off dinner I can make with only ten minutes of hands-on time on Monday. I don’t have to think about it at all while it just cooks all day as I catch up on household tasks and get us ready for the week. Then dinner the rest of the week is just a matter of repurposing the leftovers, which means they come together really quickly with minimal prep!
What type of apples should I use?
I prefer a sweeter apple in this recipe – I used Gala in the pictures here. Other good options would be Honeycrisp, Red Delicious, Golden Delicious, or Fugi. That being said, it’s still good with tarter apples, like Pink Lady and Granny Smith apples.
Does cooking sauerkraut kill all the probiotics?
The key to keeping the benefits of the probiotics in sauerkraut is not too cook it too much – just warm it enough for your preference. Once temperatures start to get above 115°F, the probiotics start to die off. While the nutrients in sauerkraut are fine when it’s cooked, I really want to take advantage of the immune-boosting and digestive benefits of lactobacillus and the other good bacteria in sauerkraut!
If you have leftovers, reheating them in the microwave will kill the probiotics. If you still want those benefits, save the kraut juice and add a drizzle of it to the reheated leftovers right before you eat.
What other recipes use shredded pork shoulder?
I also love to add shredded pork to quiches, like my Pork & Pepper Crustless Quiche. It’s also delicious when added to mac & cheese or soups!
Ingredients
- 4 tbsp lard – Butter would also work just fine, as would coconut oil or another neutral fat. I used fat that rendered from cooking the pork shoulder.
- 1 red onion, diced
- 3 cloves garlic, minced
- 2 apples, diced – I used gala apples. I’ve found that sweeter apples balance the acidity of the sauerkraut and richness of the pork best, but tart apples also work just fine.
- 1.5 lbs shredded pork shoulder – This is a great way to use leftover shredded pork shoulder!
- 1 tsp freshly cracked black pepper
- 1 tsp paprika
- 1/2 tsp oregano
Directions
Step 1: In a large skillet over medium heat, melt the lard. Once lard is melted, add the onion and garlic and cook until translucent, about 5 minutes.
Step 2: Add the apples and cook until they begin to soften, about 3 minutes.
Step 3: Add the pork, paprika, oregano, and black pepper. Stir to combine and cook until heated through, about 5-7 minutes.
Step 4: Turn the heat to low and add the sauerkraut. Stir constantly until warmed through, then remove promptly. You don’t want to heat the sauerkraut too much, or else you will be killing all the good probiotics in the kraut!
Step 5: Serve and enjoy! This meal makes delicious leftovers, but it is best the day it’s made because reheating will kill the probiotics in the kraut. If you want to have the benefits of the probiotics with the leftovers, save some of the kraut juice and add it to your leftovers after they have been reheated.
Equipment
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Pork, Apple, and Sauerkraut Skillet
Is there a better flavor combination than pork, apple, and sauerkraut? I think not! And the best part is that this delicious one-pot dinner comes together in just 30 minutes!
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 4 tbsp lard (or butter)
- 1 red onion, diced
- 3 cloves garlic, minced
- 2 apples, diced
- 1.5 lbs shredded pork shoulder
- 1 tsp freshly cracked black pepper
- 1 tsp paprika
- 1/2 tsp oregano
Instructions
- In a large skillet over medium heat, melt the lard. Once lard is melted, add the onion and garlic and cook until translucent, about 5 minutes.
- Add the apples and cook until they begin to soften, about 3 minutes.
- Add the pork, paprika, oregano, and black pepper. Stir to combine and cook until heated through, about 5-7 minutes.
- Turn the heat to low and add the sauerkraut. Stir constantly until warmed through, about 2 minutes, then remove promptly. You don’t want to heat the sauerkraut too much, or else you will be killing all the good probiotics in the kraut!
- Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: One-Pot, Stovetop
- Cuisine: American, German
Nutrition Facts
Amount Per Serving
Calories: 464 kcal
Fat: 29g
Total Carbohydrates: 21g
Fiber: 7g
Protein: 30g
The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.
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