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German-style Sauerbraten with Pork Recipe

German · Main course · 150 min total

A traditional German pot roast marinated in a tangy vinegar-spice mixture, then slow-cooked until tender. This pork version is slightly leaner than the classic beef but equally flavorful.

Ingredients

• 3 lbs pork shoulder, cut into 2-inch cubes
• 2 cups red wine vinegar
• 1 cup water
• 1 large onion, sliced
• 2 bay leaves
• 6 whole cloves
• 1 tablespoon black peppercorns
• 2 tablespoons sugar
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 1 cup dry red wine
• 2 tablespoons all-purpose flour
• 1/2 cup crushed gingersnap cookies

Instructions

1. In a large bowl, combine vinegar, water, onion, bay leaves, cloves, peppercorns, sugar, and salt. Add pork, cover, and refrigerate for at least 24 hours (up to 48), turning occasionally.
2. Remove pork from marinade, reserving marinade. Pat pork dry with paper towels.
3. Heat oil in a large Dutch oven over medium-high heat. Brown pork in batches, about 5 minutes per batch. Set aside.
4. Add reserved marinade and red wine to the pot, scraping up browned bits. Return pork to pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until pork is tender.
5. Remove pork from pot; keep warm. Strain cooking liquid, discarding solids. Return liquid to pot.
6. In a small bowl, whisk flour with 1/4 cup cold water until smooth. Stir into cooking liquid. Bring to a simmer, stirring, until thickened, about 5 minutes.
7. Stir in crushed gingersnaps until dissolved. Season with salt and pepper. Return pork to pot and heat through.
8. Serve with spaetzle, potato dumplings, or boiled potatoes and red cabbage.

Tips

• For a more intense flavor, marinate up to 48 hours.
• Leftovers taste even better the next day. Reheat gently.
• Gingersnaps add a traditional sweet-spicy note; do not omit.

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