{"id":415,"date":"2011-02-13T08:26:00","date_gmt":"2011-02-13T16:26:00","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=415"},"modified":"2011-02-13T08:26:00","modified_gmt":"2011-02-13T16:26:00","slug":"pulled-pork-sauerkraut-latvian-style","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/pulled-pork-sauerkraut-latvian-style\/","title":{"rendered":"Pulled Pork &#038; Sauerkraut Latvian Style"},"content":{"rendered":"<p>This recipe was handed down to me by my Mother who brought it here from the old Country, Latvia.\u00a0 Been making this for near on 40 years now.\u00a0 I know that many people do not like Sauerkraut but that&#8217;s cause they have only had it right out of a jar and have never had it &#8216;Latvian&#8217; style.\u00a0 I will pretty much guarantee that people will rave over this.<\/p>\n<p>Here are the fixings &#8230;<\/p>\n<ul>\n<li>4 lb Pork Butt or larger<\/li>\n<li>2 32oz jars of sauerkraut<\/li>\n<li>Large head of cabbage<\/li>\n<li>Whole head of celery<\/li>\n<li>Large onion<\/li>\n<li>Lots of chopped or fresh garlic &#8230; to taste<\/li>\n<li>Lawry&#8217;s Garlic Salt<\/li>\n<li>Lawry&#8217;s Seasoned Salt<\/li>\n<li>Pepper<\/li>\n<li>16 cups of water<\/li>\n<li>Knorr Chicken Bouillon &#8211; 1 Tbsp per cup of water (not shown)<\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Recipes\/Sauerkraut02122011\/Sauerkraut1.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>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.\u00a0 Did I mention to rinse the sauerkraut <img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/forum.bradleysmoker.com\/Smileys\/default\/grin.gif\" alt=\"Grin\" border=\"0\" \/> Then add a chopped onion, entire celery head chopped (including the best part &#8211; the center leaves), head of cabbage shredded, add some chopped carrots for color if desired, 16 cups of water and spices.\u00a0 Throw in the Pork Butt cover the pot and bring to a boil.\u00a0 Turn the heat down to a medium simmer.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Recipes\/Sauerkraut02122011\/Sauerkraut2.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>Simmer for 4 to 5 hours.\u00a0 After a couple of hours, taste the liquid and add bouillon and spices as required.\u00a0 This is not an exact science.\u00a0 You can&#8217;t ruin this batch of sauerkraut unless you add too much salt.\u00a0 Course remember that bouillon is high in salt.\u00a0 Here&#8217;s a peek after a couple of hours.\u00a0 You&#8217;re better off cooking it longer than shorter.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Recipes\/Sauerkraut02122011\/Sauerkraut3.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>In 4 to 5 hours the Pork will be done to perfection and will shred away like smoked pulled pork.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Recipes\/Sauerkraut02122011\/Sauerkraut5.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n<p>The money $$hot.\u00a0 Heaping portion of sauerkraut with the Pulled Pork Butt.\u00a0 Boiled or steamed potatoes go great with this meal.\u00a0 I normally have taters but I&#8217;m cutting back on the carbs.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Recipes\/Sauerkraut02122011\/Sauerkraut6.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" border=\"0\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe was handed down to me by my Mother who brought it here from the old Country, Latvia.\u00a0 Been making this for near on 40 years now.\u00a0 I know that many people do not like Sauerkraut but that&#8217;s cause &hellip; <a class=\"kt-excerpt-readmore\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/pulled-pork-sauerkraut-latvian-style\/\" aria-label=\"Pulled Pork &#038; Sauerkraut Latvian Style\">Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[13,16],"tags":[],"class_list":["post-415","post","type-post","status-publish","format-standard","hentry","category-pork","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pulled Pork &amp; Sauerkraut Latvian Style - Smokin&#039; Pete&#039;s BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/pulled-pork-sauerkraut-latvian-style\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pulled Pork &amp; 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