Can I make this in a slow cooker?
Yes, after browning the pork and sautéing the onion and garlic, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the pork is tender.
DINNER
Estonian Pork Roast with Sauerkraut and Juniper Berries
This hearty Estonian pork roast features tender pork shoulder slow-cooked with tangy sauerkraut and aromatic juniper berries. It's a comforting and flavorful dish perfect for a family dinner, embodying traditional Baltic flavors.
HOW TO MAKE IT
Let's cook.
01
Pat the pork cubes dry and season them with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
02
Heat 1 tablespoon of vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the pork cubes on all sides for 8-10 minutes, working in batches if necessary, then remove the pork and set aside.
03
Add the chopped onion to the same pot and cook over medium heat for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
04
Return the browned pork to the pot. Add the drained and rinsed sauerkraut, 1 cup of chicken broth, 1 tablespoon of crushed juniper berries, and 1 teaspoon of caraway seeds. Stir everything to combine.
05
Bring the mixture to a simmer, then cover the pot tightly and transfer it to a preheated oven. Braise at 325°F (160°C) for 2 hours, or until the pork is very tender and easily pulls apart with a fork.
06
Remove the pot from the oven and stir the roast. If desired, uncover and return to the oven for an additional 15-20 minutes at 375°F (190°C) to slightly brown the top, ensuring the pork is fork-tender.
About This Recipe
This hearty Estonian pork roast features tender pork shoulder slow-cooked with tangy sauerkraut and aromatic juniper berries. It's a comforting and flavorful dish perfect for a family dinner, embodying traditional Baltic flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, use a good quality, unpasteurized sauerkraut. Rinsing the sauerkraut helps to reduce its acidity, but you can adjust based on your preference.
Easy Substitutions
If juniper berries are unavailable, you can omit them or use a pinch of dried rosemary for a different aromatic note. Pork loin can be used instead of shoulder, but reduce cooking time to prevent drying out.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through.
Serving Suggestions
Serve this Estonian Pork Roast with Sauerkraut and Juniper Berries alongside boiled potatoes, creamy mashed potatoes, or a slice of dark rye bread to soak up the delicious juices. A dollop of sour cream or a sprinkle of fresh dill can also be a lovely garnish.
Common Mistakes
Not browning the pork sufficiently: Browning creates a flavorful crust and adds depth to the dish. Over-rinsing the sauerkraut: While rinsing reduces acidity, too much can wash away flavor; taste and adjust. Not cooking long enough: Pork shoulder needs ample time to become tender; don't rush the braising process. Using too much liquid: The pork and sauerkraut release their own juices, so too much broth can make the dish watery.
Frequently Asked Questions
What if I don't have a Dutch oven?
You can use any oven-safe pot with a tight-fitting lid. If your pot doesn't have a lid, you can cover it tightly with aluminum foil.
Can I use fresh pork belly instead of shoulder?
While pork belly would be very rich, pork shoulder is preferred for its balance of meat and fat, which becomes incredibly tender when braised.
MORE TO KNOW
Braising is a fantastic technique for tougher cuts of meat like pork shoulder, as the long, slow cooking in liquid breaks down connective tissues, resulting in incredibly tender and flavorful results. The key is to maintain a gentle simmer throughout the braising process, which the oven helps to achieve consistently. Ensure your Dutch oven has a tight-fitting lid to prevent moisture loss.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.