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Pork Sauerbraten

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.

Pork Sauerbraten


  • 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


  1. 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.
  2. Season flour with salt and pepper to taste and sprinkle over pork.
  3. Heat vegetable oil over medium heat in a large pot. Add meat and cook for about 10 minutes or until brown on all sides.
  4. 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.
  5. 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.
  6. Pour fresh gravy over sliced pork and enjoy!