Pork Shoulder Steaks stewed in sauerkraut with fresh pineapple

Would you like a taste experiment? This recipe will be just right for you. Pork Shoulder Steaks stewed in sauerkraut with fresh pineapple combines the flavor of sauerkraut, which, believe me, is very sour and juicy, with sweet pineapple. Seasoned with the right blend of spices ultimately makes Pork Shoulder Steaks as soft, juicy, and aromatic as you’ve ever eaten. Sauerkraut prepared in this way is also a perfect addition to the dinner, and it can be served on its own, or you add your favorite extras. I recommend baked potatoes with herbs or purre.

How to choose the best ingredients for Pork Shoulder Steaks stewed in sauerkraut with fresh pineapple

Sauerkraut: sauerkraut, you choose what you have available. It can be with or without carrots. Check the ingredients so that there is no vinegar added to the cabbage because then it is not original, full-value sauerkraut. Sauerkraut is indispensable in this recipe and cannot be replaced, for example, with fresh cabbage. 

Pork shoulder steaks: we choose the best quality you have access to for pork shoulder steaks. I try not to make them too greasy, although this aspect does not affect the quality of this dish. You can also use a loin, and this meat will also be very juicy and soft.

Pineapple: if possible, pineapple, choose fresh. They are now available on the market, and the taste is fantastic compared to that of a can. Fresh pineapple cannot be used in all recipes, but Pork Shoulder Steaks stewed in sauerkraut with fresh pineapple is perfect.

Tips and tricks

  • To brown the parts of the meat, fry it with little fat. The nape has quite a lot of fat in it and will melt away during frying.
  • If the cabbage is too acidic for you, you can squeeze the cabbage juice out a little (half a cup) and add the same amount of water.

Pork Shoulder Steaks stewed in sauerkraut with fresh pineapple

Servings: 4 people
Calories: 594kcal
Pork Shoulder Steaks stewed in sauerkraut with fresh pineapple is a unique sweet and sour composition. Seasoned blend of spices that emphasize the taste of the meat and make it exceptionally soft and juicy.
Print Recipe


  • 500 gr sauerkraut
  • 500 gr pork shoulder steaks
  • 1 pineapple
  • 10 peppercorns
  • 3 bay leaves
  • 2 tsp marjoram
  • 1 tsp thyme
  • 1 onion
  • vegetable oil for frying


  • Dice the onions and caramelize them.
  • If we have shoulder steaks in one piece, cut them into 1.5 cm thick slices and wash them thoroughly.
  • Each piece is then dried with a paper towel.
  • Fry the prepared parts of the meat in hot oil with the previously caramelized onion.
  • Peel the pineapple and cut it into pieces.
  • Put in a baking dish with a lid half of the sauerkraut, half of the pineapple, and fried pieces of meat with onion,
  • Sprinkle everything with marjoram, thyme, bay leaves, and peppercorns.
  • Then cover everything with the second portion of sauerkraut and pineapple.
  • We can pour everything into about 0.5 glasses of cold water.
  • We put everything in the oven, preheated it to 180 degrees C / 360 degrees F / Gas 4, and baked for 1.5 hours. Let's check that the water has not evaporated and that the meat does not burn from time to time.
  • When we have a cast iron pan, I highly recommend baking it at 200 degrees C / 390 degrees F / Gas 6 for about 1 h


Calories: 594kcal | Carbohydrates: 38g | Protein: 18g | Fat: 43g | Saturated Fat: 8g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 888mg | Potassium: 767mg | Fiber: 7g | Sugar: 26g | Vitamin A: 193IU | Vitamin C: 130mg | Calcium: 89mg | Iron: 4mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Your custom text © Copyright 2020. All rights reserved.