Pin It A budget-friendly twist on the classic German sauerbraten, using tender pork instead of beef. The dish is simmered in a sweet and sour marinade, resulting in melt-in-your-mouth meat with a rich, tangy sauce &mdash a true comfort meal on a budget.
I experimented with pork instead of beef and was amazed by how the marinade infused deep, juicy flavor into the meat.
Ingredients
- Pork: 1 kg (2.2 lbs) boneless pork shoulder or pork butt, cut into large chunks
- Marinade & Braising Liquid: 500 ml (2 cups) beef or vegetable broth, 250 ml (1 cup) apple cider vinegar, 1 large onion sliced, 2 carrots peeled and sliced, 2 bay leaves, 6 juniper berries lightly crushed, 6 whole black peppercorns, 2 cloves, 1 tbsp brown sugar, 1 tbsp tomato paste, 2 tbsp raisins (optional for authentic sweet note), 1 tsp salt, 1/2 tsp ground black pepper
- Finishing the Sauce: 2 tbsp flour (or cornstarch for gluten-free), 2 tbsp cold water, 2 tbsp red currant jelly or cranberry sauce, 1 tbsp unsalted butter (optional for richness)
Instructions
- Step 1:
- In a large bowl or zip-top bag combine broth vinegar onion carrots bay leaves juniper berries peppercorns cloves brown sugar tomato paste raisins salt and pepper Add pork chunks cover and marinate in the refrigerator for at least 4 hours preferably overnight
- Step 2:
- Remove pork from the marinade pat dry Reserve marinade with vegetables
- Step 3:
- In a large Dutch oven or heavy pot heat a little oil over medium-high heat Brown pork pieces on all sides working in batches if needed Remove browned pork and set aside
- Step 4:
- Add marinated vegetables from the marinade to the pot and sauté for 5 minutes until softened
- Step 5:
- Return pork to the pot Pour in the reserved marinade and bring to a gentle simmer
- Step 6:
- Cover reduce heat to low and braise for 2 to 2 5 hours until pork is very tender turning pieces occasionally
- Step 7:
- Remove pork and set aside covered
- Step 8:
- Strain the cooking liquid into a saucepan discarding solids Bring to a gentle boil
- Step 9:
- In a small bowl mix flour (or cornstarch) with cold water to form a slurry Whisk into the simmering sauce and cook until thickened about 3 5 minutes
- Step 10:
- Stir in red currant jelly or cranberry sauce and butter if using Adjust seasoning to taste
- Step 11:
- Slice or shred pork return to the sauce and heat through Serve hot
Pin It My family looks forward to this dish every time I prepare it especially on cool weekend gatherings.
Required Tools
Large bowl or zip-top bag for marinating Dutch oven or heavy pot Knife and cutting board Strainer Saucepan Whisk
Allergen Information
Contains Gluten (from flour use cornstarch for gluten-free) May contain traces of nuts or other allergens depending on broth or jelly used Always check ingredient labels if you have allergies
Nutritional Information
Calories 420 Total Fat 18 g Carbohydrates 24 g Protein 40 g per serving
Pin It This sauerbraten variant brings tradition and convenience together in a delicious way perfect for any dinner table.
Recipe FAQs
- → Can I substitute pork with beef?
Yes, using beef shoulder or brisket will yield a more traditional version with robust flavor. Adjust cooking times to ensure tenderness.
- → How do I make this dish gluten-free?
Replace the flour used for thickening the sauce with cornstarch for a gluten-free option without compromising texture.
- → What is the best way to marinate the meat?
Combine all marinade ingredients and refrigerate the pork covered for at least 4 hours or overnight to ensure deep, balanced flavors.
- → Can I add wine to the marinade?
Adding a splash of dry red wine enhances depth and aroma, complementing the sweet and sour notes beautifully.
- → What side dishes pair well with this dish?
Traditional sides include potato dumplings, boiled potatoes, or braised red cabbage, which complement the tangy, rich sauce.
- → How do I thicken the sauce properly?
Create a slurry of flour or cornstarch with cold water and whisk it into the simmering liquid, cooking until it thickens to desired consistency.