Brined Pork and Sauerkraut recipe
All Recipes Meat and Poultry Recipes Pork
Ingredients
- 2 cups water 2 cups apple juice ¾ cup cider vinegar 3 tablespoons dark molasses ½ cup kosher salt 1 tablespoon pickling spice 1 tablespoon whole black peppercorns 4 cups ice, divided - or as needed 1 (4 pound) pork loin roast 2 (27 ounce) cans sauerkraut, drained ½ onion, sliced 3 tablespoons brown sugar 1 teaspoon fennel seeds 1 teaspoon ground coriander 4 carrots, diced 2 apples, cored and sliced 1 cup dried cranberries ¾ cup chopped walnuts
Nutrition Info
- 543 caloriescarbohydrate: 50 gcholesterol: 106.2 mgfat: 20 gfiber: 8.9 gprotein: 42.5 gsaturatedFat: 5.3 gservingSize: -sodium: 7056.2 mgsugar: 34.7 gtransFat: : -unsaturatedFat: : -
Directions Brined Pork and Sauerkraut
Directions
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Pour water, apple juice, cider vinegar, molasses, kosher salt, pickling spice, and black peppercorns in a saucepan, bring to a boil, stirring to dissolve salt and molasses. Simmer to blend flavors, about 5 minutes. Pour 2 cups ice into brine and stir to melt ice and cool brine.
Place pork loin into a large container and pack 2 more cups ice, or as needed, around the meat. Pour brine over ice and pork, cover, and refrigerate at least 4 hours to overnight.
Remove pork roast from brine and place into a slow cooker, pour 2 cups brine over the meat. Discard remaining brine. Spread sauerkraut, onion slices, brown sugar, fennel seeds, and coriander over pork roast. Set cooker on Low and cook for 3 hours. Add carrots to slow cooker and cook 1 more hour, add apples, cranberries, and walnuts and cook until an instant-read meat thermometer inserted into the thickest part of the roast reads 160 degrees F (70 degrees C), about 1 hour more.