Pork and Sauerkraut is a traditional German dish that features two main ingredients as the name implies.
The recipe is super easy but stays delicious from generation to generation.
One of the key factors to have the best Pork and Sauerkraut is choosing the right cut of pork.
Keep reading to grab some information about the tips to buy pork for this German classic and the best pork cuts that work great in this recipe.
How to choose pork for Pork and Sauerkraut?
Pork is the main ingredient for Pork and Sauerkraut.
Therefore, it is essential to choose a good cut of pork so that your Pork and Sauerkraut can be as delicious as possible.
Here are some tips that you may find helpful in picking the best pork for this German delicacy:
1. Don’t buy a cut of pork that is too fatty for the Pork and Sauerkraut recipe
In the Pork and Sauerkraut recipe, pork can be roasted or simmered with sauerkraut until tender.
If you opt for a fatty cut, your dish might end up greasy and hard to eat.
Therefore, in this case, a lean cut or the one with little marbling fat will be a better choice.
2. Leave the whole cut of pork intact for Pork and Sauerkraut
To cook Pork and Sauerkraut, you better buy the whole cut of pork instead of thinly sliced or ground pork.
Since the pork cut is slow-cooked until fork-tender, leaving the whole big cut of pork will result in a juicy, tender, and flavorful dish.
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3. Select a fresh cut of pork instead of a frozen one
Another tip to choose pork for Pork and Sauerkraut is to buy a fresh cut of pork.
If you use a frozen cut for this recipe, your dish might be too watery due to the excess water that the pork produces while slow-cooking.
A fresh cut of pork will have a bright pink to pale red color, a sticky texture when touched, and has no weird odor.
It is recommended to make friends with your local butchers so that you can get fresh cuts of meat with a reputable origin.
Best pork for Pork and Sauerkraut
If you are wondering what cut of pork is best for Pork and Sauerkraut, here are our suggestions:
1. Boneless pork loin
Boneless pork loin is actually the regular pork loin cut that you can find in any local butcher shop, grocery store, or supermarket.
It is a lean cut of pork that comes from the loin section of the animal.
A pork loin cut shouldn’t be overcooked, or it will become dry and chewy.
2. Bone-in pork loin (pork chops)
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Another option for Pork and Sauerkraut is bone-in pork loin, or actually known as pork chops.
Normally, a Pork and Sauerkraut recipe for the whole family can call for several chops, each chop can be served as a single serving.
Leaving the bones in the loin cut while cooking will result in a more flavorful dish.
3. Pork tenderloin
You can also opt for a pork tenderloin for the Pork and Sauerkraut recipe.
This cut comes from the center of the loin, and it is more tender than pork loin.
It takes less time to cook and the result can melt in your mouth.
4. Pork shoulder
If you are unable to find a pork loin or pork tenderloin, it’s time to think about pork shoulder.
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This cut is taken from the bottom area of the shoulder section and is very similar to the Boston butt, which comes from the upper portion.
Pork shoulder is affordable, tender, and prized for its flavorful taste thanks to the perfect marbling fat.
The bottom line
As you can see, a cut of pork can make or break this dish.
Normally, a lean cut like pork loin or pork tenderloin is preferred, but a cut with some marbling fat like pork shoulder is a good option too.
Don’t stick with a too fatty cut like pork belly, otherwise, your dish will be greasy and less attractive.
Try out our suggestions of pork cuts for Pork and Sauerkraut and let us know which cut of pork you think is the most suitable.
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