Summary

Ingredients

• 1 kg pork knuckle (s)
• 1 can sauerkraut, 800 g
• 1 large onion (s)
• 1 large apple
• 30 g lard
• 500 ml beef broth
• 1 teaspoon caraway seeds
• 1 bay leaf
• 5 juniper berries
• 1 teaspoon, leveled sugar
• salt
• Pepper, black, fresh from the mill

Print Recipe Pin Recipe

Instructions

1. Peel the onion and cut into fine cubes. Wash and core the apple and also cut into cubes.
2. Heat the lard in a pan and lightly sweat the onions. Then add the apple cubes to the onions and cook for two minutes. Now sprinkle the sugar over the onion and apple mixture and let it caramelize slightly.
3. Tear apart the sauerkraut (if you want, you can water it beforehand) and add to the pan with the caraway seeds. Mix everything well, season with pepper and cook for another two minutes.
4. Now pour the sauerkraut into the slow cooker, add the stock, the bay leaf and the juniper berries and stir.
5. Wash the pork knuckle with cold water, pat dry and cut the rind into a cross shape with a sharp knife (carpet knife works well). Make sure that the meat is not cut, otherwise it will get dry. Rub the meat with salt and pepper and place on the sauerkraut with the rind facing up in the slow cooker and put the lid on.
6. Set the slow cooker to high and let everything cook for 8 hours. Turn the pork knuckle once after approx. 4 hours.
7. Serve with boiled potatoes or mashed potatoes.