Can I make this recipe in a slow cooker?
Yes, after searing the pork and sautéing the aromatics, combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender.
DINNER
Latvian Pork Roast with Sauerkraut and Caraway Seeds
This hearty Latvian pork roast features tender pork shoulder slow-cooked with tangy sauerkraut and aromatic caraway seeds. It's a comforting and flavorful dish perfect for a family dinner, offering a delightful balance of savory and sour notes.
HOW TO MAKE IT
Let's cook.
01
Pat the boneless pork shoulder dry with paper towels. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
02
Heat 1 tablespoon of vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork shoulder on all sides until deeply browned, about 3-4 minutes per side. Remove the pork from the pot and set aside.
03
Add 1 large chopped onion to the same pot and cook over medium heat until softened, about 5 minutes. Add 2 cloves of minced garlic and cook for 1 minute more until fragrant.
04
Stir in 2 pounds of lightly rinsed and drained sauerkraut, 1 tablespoon of caraway seeds, and 1 cup of chicken broth. Bring the mixture to a simmer.
05
Return the seared pork shoulder to the pot, nestling it into the sauerkraut mixture. Cover the Dutch oven tightly with a lid.
06
Transfer the covered Dutch oven to a preheated oven at 325°F (160°C) and braise for 2 hours, or until the pork is fork-tender. Check periodically to ensure there is enough liquid; add a splash more broth or water if needed.
07
Remove the pork from the pot and let it rest for 10 minutes before slicing or shredding. Serve the sliced or shredded pork over the sauerkraut mixture.
About This Recipe
This hearty Latvian pork roast features tender pork shoulder slow-cooked with tangy sauerkraut and aromatic caraway seeds. It's a comforting and flavorful dish perfect for a family dinner, offering a delightful balance of savory and sour notes.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, consider adding a chopped apple or a bay leaf to the sauerkraut mixture before braising. If you prefer a richer sauce, you can thicken the cooking liquid after removing the pork by simmering it uncovered for a few minutes.
Easy Substitutions
Pork loin can be used instead of pork shoulder, but reduce the cooking time to prevent drying out. Beef broth can replace chicken broth. If fresh caraway seeds are unavailable, use 1/2 teaspoon of ground caraway.
Storage & Reheating
Store leftover pork roast and sauerkraut 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 Latvian Pork Roast with boiled potatoes, mashed potatoes, or crusty rye bread to soak up the delicious juices. A dollop of sour cream on the side can also be a nice addition. For a complete meal, pair it with a simple green salad.
Common Mistakes
1. Not searing the pork: Skipping this step means missing out on a significant flavor boost from the Maillard reaction. 2. Not draining/rinsing sauerkraut: This can make the dish overly sour. A light rinse helps balance the flavors. 3. Cooking at too high a temperature: Braising requires low and slow heat to tenderize the pork properly. 4. Not resting the pork: Resting allows the juices to redistribute, ensuring a more tender and moist roast. 5. Insufficient liquid: Ensure the sauerkraut mixture remains moist throughout the braising process to prevent drying out.
Frequently Asked Questions
What kind of pork shoulder should I use?
A boneless pork shoulder (also known as pork butt or Boston butt) is ideal for braising due to its marbling and connective tissue, which break down beautifully during slow cooking.
Can I freeze leftovers?
Yes, the cooked pork and sauerkraut mixture freezes well. Store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Is caraway essential for this recipe?
Caraway seeds are a signature flavor in Latvian cuisine and are highly recommended for an authentic taste. They add a warm, slightly peppery, and anise-like note that pairs wonderfully with pork and sauerkraut.
MORE TO KNOW
The key to a tender pork roast is slow braising. This method breaks down tough connective tissues, resulting in succulent meat that easily pulls apart. Rinsing the sauerkraut helps to mellow its acidity, creating a more balanced flavor profile that complements the rich pork and earthy caraway seeds. Don't skip the searing step, as it adds a crucial layer of flavor and color to the meat.
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.