I can't believe that it's been over 3 years since I made a big ole batch of Latvian Sauerkraut and Pork Shoulder Butt. I double checked and sure enough, November 2013 was the last time we enjoyed this traditional delicious family meal. It's a recipe my Mother cooked often when I was growing up here in the United States since my family and I immigrated here in 1959.
You say you're not a big fan of sauerkraut? Well, this isn't your pappy's run of the mill sauerkraut condiment where you open a jar and toss some on a hot dog. Rather this is an entrée that's sure to please anyone who loves pork butt and is willing to expose their palate to a succulent tasty Latvian recipe of sauerkraut with a side of steamed red potatoes.
Actually, the word Sauerkraut is not a good label for this recipe cause there is nothing sour about this kraut! The rinsing of the sauerkraut, fresh cabbage, seasonings, and the pork butt simmering for hours gives you succulent results. Even if you're in the camp that says they hate sauerkraut you'll positively fall in love with this recipe cause it doesn't taste like sauerkraut as you know it.
Ingredients:
• 1 gallon sauerkraut
• 4 pound pork shoulder butt roast
• 20 cups of water
• Large yellow onion, diced
• Large head of cabbage, shredded
• Celery bunch, diced
• 3 to 5 carrots, diced
• 4 bay leaves
• 4 teaspoons crushed garlic
• 1 teaspoon black pepper
• 7 tablespoons Knorr chicken bouillon
Directions:
• Using a cullender, rinse the sauerkraut thoroughly with water
• In your largest pot combine all ingredients and bring to a boil
• Turn the sauerkraut and pork butt down to a hard simmer
• Simmer 4 to 5 hours until the pork butt shreds easily
