Sauerbraten is a traditional German dish often used with pork or beef — and every family and region has their own version! In this recipe, the meat is slow-roasted until succulent & tender, then paired with a delicious, sweet & sour gravy.
- 3lb Pork Butt Roast (or Rump Roast)
- 2 large onions, chopped
- 1 cup red wine vinegar
- 1 cup water
- 1 tbsp salt
- 1 tbsp ground black pepper
- 1 tbsp white sugar
- 10 whole cloves
- 2 bay leaves
- 2 tbsp all-purpose flour
- salt and pepper to taste
- 2 tbsp vegetable oil
- 10 gingersnap cookies, crumbled
- Prep time
- 48 hours
- Cook time
- 4 hours
- To prep, place pork, onions, vinegar, water, salt, black pepper, sugar, cloves and bay leaves in a large pot. Cover and let sit in the refrigerator for 2-3 days to marinate. Turn meat daily. Remove meat from marinade and pat dry. Set extra marinade aside.
- Season flour with salt and pepper to taste and sprinkle over pork.
- Heat vegetable oil over medium heat in a large pot. Add meat and cook for about 10 minutes or until brown on all sides.
- Pour extra marinade over meat, cover and simmer at medium-low heat. Let simmer for 3.5-4 hours, until pork is tender. Remove and slice.
- Strain liquid from pot to remove any solids. Continue cooking this mixture at medium heat. Add cookies and let simmer until this reaches a thick gravy consistency.
- Pour fresh gravy over sliced pork and enjoy!