Pork Sauerbraten.
With even the cheapest cuts of beef priced at $7/lb or more, and pork butt frequently on sale for 99c, converting our German Sauerbraten recipe from beef to pork seemed like a no-brainer. There’s a similar German pork prep using beer as the liquid, but we wanted to preserve the sweet/sour balance. I couldn’t resist a bit of tinkering which you’ll see if you compare our two recipes. Serves 8.
Ingredients:
4-6 lb pork picnic or shoulder roast, bone in ok
Kosher salt and pepper
1 medium onion, sliced
1 ½ c red wine
1 ½ c water
2/3 c cider vinegar
2/3 c red wine vinegar
6 cloves garlic
4 or so peppercorns
2 or so whole cloves
Juniper berries, half a dozen
1 bay leaf
All purpose flour, for dredging
2 medium onions, coarsely chopped
2 T beef or bacon fat
1 c chopped tomato (canned OK)
1 carrot, finely diced
1 T sugar
Method: Wipe meat dry with paper towels; rub with salt and pepper. Cut into 3 sections, including the bone. Place pork chunks in a large glass or earthenware dish and cover with sliced onions. Bring water, wine, vinegar, garlic, peppercorn, cloves, juniper berry, bay leaf mixture to boil and pour over the meat. Cover tightly and allow to cool to room temperature, then refrigerate at least 24 hours and as long as 4 days, turning the meat occasionally. Drain off and reserve the marinade.
Aldi Red Cabbage with Apples is the perfect accompaniment to Pork Sauerbraten.
Sauté chopped onions in fat in an oven-proof casserole pan. Wipe meat dry, dredge in flour and add to onions. Add tomato, carrot, and sugar. Add 2 c strained marinade. Cover and cook in 350 degree oven for 3 hours or until very tender. Reserve the meat, discarding the bones, and reduce liquid in the pot to gravy consistency over a low flame. Serve with potato pancakes, egg noodles or other carbohydrate to mop up the delicious gravy.
