This recipe was handed down to me by my Mother who brought it here from the old Country, Latvia. Been making this for near on 40 years now. I know that many people do not like Sauerkraut but that’s cause they have only had it right out of a jar and have never had it ‘Latvian’ style. I will pretty much guarantee that people will rave over this.
Here are the fixings …
- 4 lb Pork Butt or larger
- 2 32oz jars of sauerkraut
- Large head of cabbage
- Whole head of celery
- Large onion
- Lots of chopped or fresh garlic … to taste
- Lawry’s Garlic Salt
- Lawry’s Seasoned Salt
- 16 cups of water
- Knorr Chicken Bouillon – 1 Tbsp per cup of water (not shown)
The key to this recipe is to drain the sauerkraut in a colander and then rinse it vigorously prior to placing the rinsed sauerkraut in a large pot. Did I mention to rinse the sauerkraut Then add a chopped onion, entire celery head chopped (including the best part – the center leaves), head of cabbage shredded, add some chopped carrots for color if desired, 16 cups of water and spices. Throw in the Pork Butt cover the pot and bring to a boil. Turn the heat down to a medium simmer.
Simmer for 4 to 5 hours. After a couple of hours, taste the liquid and add bouillon and spices as required. This is not an exact science. You can’t ruin this batch of sauerkraut unless you add too much salt. Course remember that bouillon is high in salt. Here’s a peek after a couple of hours. You’re better off cooking it longer than shorter.
In 4 to 5 hours the Pork will be done to perfection and will shred away like smoked pulled pork.
The money $$hot. Heaping portion of sauerkraut with the Pulled Pork Butt. Boiled or steamed potatoes go great with this meal. I normally have taters but I’m cutting back on the carbs.