Slow Cooker Pork Sauerbraten Recipe
2023-05-11- Cuisine: German
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
Average Member Rating
(4.3 / 5)
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Nutritional Info
This information is per serving.
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Calories
242 -
Carbohydrates
0 g -
Cholesterol
80 mg -
Fat
14 g -
Fiber
0 g -
Protein
27 g -
Saturated Fat
5 g -
Sodium
62 mg -
Sugar
0 g -
Trans Fat
2 g -
Unsaturated Fat
1.2 g -
Potassium
423 mg
Slow cooker pork Sauerbraten recipe. Pork with vegetables and spices cooked in a slow cooker. Easy and delicious! This tasty pork recipe belongs to German cuisine. Serve it with red cabbage and potato dumplings.
I used 4-5 pounds (2-2½ kg) of pork roast to prepare it.
What is Sauerbraten?
Sauerbraten is a German pot roast that is traditionally served with red cabbage and dumplings.
Sauerbraten is a German pot roast that is traditionally served with red cabbage and dumplings. The dish originated in the Middle Ages when it was cooked in a pot suspended over an open fire. In the 19th century, it became popular as a winter dish for large gatherings of people, such as at Christmas or New Year’s Eve celebrations.
The name sauerbraten literally means sour roast and comes from the sour marinade used to flavor the meat before cooking. It consists of vinegar, wine, sugar, salt, and pepper to which bay leaves are often added.
What are the Benefits of Cooking a Pork Sauerbratens in a Slow Cooker?
Cooking pork sirloin in a slow cooker is an easy, healthy, and delicious way to prepare this cut of meat. In this article, we will take a look at the benefits of cooking pork sirloin in a slow cooker.
Are you looking for more delicious and easy slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes
Slow Cooker Pork Sauerbraten Recipe
Ingredients
- 1 4-5 pounds (2-2½ kg) pot roast
- 2 medium yellow onions, peeled and sliced
- 2 cups (500 ml) vinegar
- 2 tablespoons brown sugar
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, peeled and minced
- 6 whole cloves or 1/4 teaspoon ground cloves
- 2 bay leaves
- 2 cups (500 ml) water
- 3-4 stalks celery
- ground ginger, to taste
- salt, to taste
Method
Step 1
Place the pork roast on a large plate. Dust well with all-purpose flour and transfer it to a large nonstick skillet and brown on all sides in shortening. Remove browned meat from the skillet and transfer to the slow cooker. Top with garlic, onions, cloves, and bay leaves.
Step 2
In a large saucepan, combine vinegar, brown sugar, salt, black pepper, and water. Stir well and bring the mixture to a boil over medium-high heat. Pour the vinegar mixture over the pork and vegetables.
Step 3
Close the pot and cook on a low-heat setting for 6 hours, or until the pork is cooked through.
Step 4
Turn off the slow cooker and open the lid. Discard bay leaves. Using tongs, remove cooked meat from the cooker and transfer it to a cutting board. Slice the meat and transfer to serving plates
Step 5
Strain the cooking liquid into a large saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally. Add ground ginger and cook until desired thickness. Pour the sauce over the pork.
Step 6
Serve hot with potato dumplings and red cabbage.