Introduction
Sink your fork into the perfect weeknight comfort dish: Tangy Shredded Pork. This recipe blends tender pork shoulder, bright sauerkraut, and rich broth in your Instant Pot. Meanwhile, crispy roasted baby potatoes and sweet caramelized onions round out the plate. The result? A mouthwatering meal that feels special but cooks almost itself.
I still remember the first time I made sauerkraut with pork in a hurry. A dear friend from Germany taught me her secret: pressure-cook the pork with just enough broth so it stays juicy, then let the kraut melt into the meat. The aroma filled the house in minutes, and everyone dove in before I could set the table.
This dish stands out because it comes together in under 75 minutes with mostly hands-off cooking. It’s tangy, savory, and family-friendly. Kids love the soft potatoes, and adults can’t get enough of the zesty pork. If you’ve tried our Creamy Garlic Butter Steak Bites, you’ll see the same fuss-free focus on big flavor in this Tangy Shredded Pork. Ready to fall in love with dinner all over again? Let’s get cooking.
Why You’ll Love This Recipe
- Bold Tangy Flavor: The sauerkraut and spices give every bite a lively zip.
- Hands-Off Cooking: Your Instant Pot does the heavy lifting in under an hour.
- Crispy & Soft Contrast: Roasted baby potatoes stay golden and crisp, while the pork stays tender.
- Simple Ingredients: Pantry staples come together for a dish that tastes gourmet.
- Family-Friendly: Mild spices make this perfect for kids and grown-ups alike.
Ingredients
- For the Pork & Kraut
- 2 lb pork shoulder, trimmed and cut into 1½″ chunks
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground black pepper
- 1 tbsp olive oil
- 1 cup sauerkraut, drained
- 2 cups low-sodium chicken broth
- For the Roasted Potatoes
- 1 lb baby potatoes, halved
- 1 tbsp olive oil
- Salt & pepper, to taste
- For the Caramelized Onions
- 1 medium onion, thinly sliced
- 1 tbsp butter
- Garnish (optional)
- Fresh parsley, chopped
Equipment You’ll Need
- Instant Pot or electric pressure cooker
- Baking sheet
- Large skillet
- Two forks for shredding
Step-By-Step Instructions
- Season the Pork
- Pat the pork chunks dry with paper towels.
- In a bowl, toss with paprika, garlic powder, onion powder, and black pepper until evenly coated.
- Brown the Meat
- Set your Instant Pot to Sauté and heat the olive oil.
- Add pork in a single layer.
- Sear for 4–5 minutes, turning once, until all sides are golden.
- Transfer pork to a plate; leave any browned bits in the pot.
- Pressure-Cook Pork & Kraut
- Pour in chicken broth and use a wooden spoon to scrape up browned bits.
- Stir in sauerkraut, then nestle the pork back into the liquid.
- Seal the lid and set to High Pressure for 45 minutes.
- When done, let natural release for 10 minutes, then quick-release remaining pressure.
- Roast the Potatoes
- While pork cooks, preheat oven to 400°F (200°C).
- Toss halved potatoes with olive oil, salt, and pepper on a baking sheet.
- Roast 25–30 minutes, flipping once halfway, until golden-brown and crisp.
- Caramelize the Onions
- In a large skillet over medium heat, melt butter.
- Add sliced onions and a pinch of salt.
- Cook, stirring occasionally, for 10–12 minutes until soft and deep golden.
- If onions stick, add a splash of water and scrape up brown bits.
- Shred and Combine
- Open the Instant Pot lid and transfer pork to a cutting board.
- Use two forks to shred meat finely.
- Return shredded pork to the pot.
- Stir to coat with sauerkraut and flavorful broth.
- Serve
- Spoon shredded pork and sauerkraut onto plates.
- Add a portion of roasted potatoes and top with caramelized onions.
- Garnish with fresh parsley if you like.
Serving Suggestions
- Serve alongside a crisp green salad dressed simply with lemon and olive oil.
- Add a dollop of sour cream or plain Greek yogurt for a cool contrast.
- Pair with rustic rye bread or pretzel rolls to soak up extra broth.
- Offer pickled red onions or mustard on the side for extra tang.
FAQs
Can I use a slow cooker instead of an Instant Pot?
Yes. Brown the pork in a skillet, then transfer all ingredients to a slow cooker. Cook on Low for 6–8 hours or High for 3–4 hours.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat gently in a covered skillet with a splash of broth.
Can I swap out pork shoulder?
Pork butt works just as well. Avoid lean cuts—they dry out under pressure.
Is sauerkraut necessary?
It adds tang and moisture. You could mix 1 Tbsp vinegar with chopped cabbage if you’re in a pinch.
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 38 g |
| Carbohydrates | 38 g |
| – Dietary Fiber | 5 g |
| – Sugars | 4 g |
| Fat | 28 g |
| – Saturated Fat | 9 g |
| Sodium | 620 mg |
Recipe Tips
- Even Chunks: Cut pork into similar-sized pieces so they cook evenly.
- Drain Kraut Well: Excess liquid can water down flavor.
- Flip Potatoes: Turn them once for uniform crispiness.
- Watch Onions: Lower heat if they brown too fast. Caramelization takes patience.
- Broth Boost: Swap half the broth for beer for a richer taste.
Conclusion
This Tangy Shredded Pork recipe delivers a bold, satisfying meal with minimal fuss. The Instant Pot locks in flavor, while the roasted potatoes and caramelized onions add texture and sweetness. Whether it’s a busy weeknight or a casual Sunday dinner, this dish impresses without stress.
For more family-friendly comfort dishes, check out our Creamy Garlic Butter Steak Bites and One-Pot Chicken Alfredo. Happy cooking!