How To Make SCHWEINSHAXE GERMAN PORK KNUCKLE AND SAUERKRAUT | Recipes.net

pork knuckle

🥗Healthier: pork shoulder

💰Cheaper: chicken leg

Pork shoulder is leaner, while chicken leg is more affordable.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: apple juice

Non-alcoholic beer maintains flavor without alcohol.

sauerkraut

🥗Healthier: fresh cabbage

💰Cheaper: pickled cabbage

Fresh cabbage is less processed and cheaper.

In a small mixing bowl, mix all your dry rub ingredients together. Set aside.

Score the skin of the pork knuckles diagonally to form a diamond pattern.

Rub your dry rub all over the pork knuckles then place this into a container.

Cover, and set aside in a chilled area. Allow it to marinate for at least 6 hours, best if overnight.

In a large mixing bowl, combine beef broth, sauerkraut, dark beer, and tomato paste. Mix until evenly incorporated.

Place your onions, garlic, and bay leaves at the bottom of the crockpot.

Place your pork knuckles on top, then pour your sauerkraut mixture onto the pork.

Cover and cook on low for 8 hours.

Towards the end of slow cooking your pork, preheat your oven to 400 degrees F and grease a baking sheet with cooking spray.

Once your pork knuckles are cooked, drain and place this onto your greased baking sheet.

Roast for roughly 35 minutes until the skin of your pork knuckles turns crispy.

Skim off your garlic and bay leaves. Discard, then transfer the contents into a skillet.

Heat over medium heat and bring to a boil. Continue boiling for roughly 20 minutes until the liquid has reduced by ½ its original content.

Season with salt and pepper and adjust accordingly.

Once your pork knuckles are crispy, serve immediately with roughly ¼ cup each of sauerkraut and the potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens