I found a recipe from an internet search, and modified it a bit to be in line with my dietary needs and to go in a crock pot. It turned out delicious! Not at all sweet tasting, and super tender.
Pork Shank with Sauerkraut 3-4 lbs pork shanks
salt and fresh ground pepper to taste
4 slices bacon, diced
1 large onion, peeled and sliced
1 quart sauerkraut
1/2 tsp black pepper
1/4 tsp ground allspice
1 bay leaf
1 T stone ground mustard
4 oz apple cider
Season
shanks with salt and pepper, set aside. In large Dutch oven or pot
sauté bacon to render fat, stir in onion and cook and stir until onion
is tender but not brown; push to one side of pan. Add shanks and brown
on all sides, about 15 minutes, turning occasionally. Meanwhile, in
large bowl stir together drained sauerkraut and remaining ingredients.
Remove shanks, place sauerkraut mixture on bottom of pan, return shanks
on top of kraut, drizzle beer over all. Cover and place in 350 degrees
F. oven for 2-2 1/2 hours, until shanks are very tender. - See more at:
http://www.porkbeinspired.com/RecipeDetail/1760/Fresh_Pork_Shank_German-Style.aspx#sthash.TN6t51ug.dpuf
1. In a large dutch oven or heavy pot, saute bacon on medium heat to render the fat, add onions and continue to saute until onions become translucent but not brown. While the bacon cooks, season pork shanks with a good amount of pepper and just a bit of salt (go light because the kraut will provide the salt to the final dish).
2. Move onions and bacon to crock pot, making sure the bottom of the pot still has some fat to brown the pork shanks. Place pork shanks in pot from onions/bacon and brown on all sides - I became a bit impatient and just browned on 2 sides and it seemed fine. I'm perpetually questioning the merits of browning meat when making stew or crock pot dishes - I just can't tell if it makes a big difference. Anyway, brown as you will. While that is happening put kraut plus any juices, and spices and mustard in the crock pot with the onions and bacon.
3. When shanks are browned to your liking, set them atop the kraut pile. There will be little bits of meat and such on the bottom of your dutch oven/pot, so pour in your cider to deglaze. Stir it around a bit to loosen all the good bits, and then pour it all over the meat in the crock pot. Set your crock pot to cook for 6-8 hours and go about your day. Return to delicious German style kraut and pork.
Pull the pork off the bones (or just nibble them off as you go) and scoop it all in a bowl together: pork, bacon-y onions, and kraut. Serve with a sliced cucumber salad (you know the kind, with mayo and onions and dill).
2 pork shanks, fresh, about 3-4 pounds total
Salt and freshly ground black pepper, to taste
4 slices bacon, diced
1 large onion, peeled and sliced
1 32-oz package sauerkraut, refrigerated, rinsed and drained well
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon ground allspice
1 bay leaf
2 teaspoons Dijon-style mustard
2 tablespoons brown sugar
4 ounces beer , room temperature - See more at: http://www.porkbeinspired.com/RecipeDetail/1760/Fresh_Pork_Shank_German-Style.aspx#sthash.TN6t51ug.dpuf
Salt and freshly ground black pepper, to taste
4 slices bacon, diced
1 large onion, peeled and sliced
1 32-oz package sauerkraut, refrigerated, rinsed and drained well
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon ground allspice
1 bay leaf
2 teaspoons Dijon-style mustard
2 tablespoons brown sugar
4 ounces beer , room temperature - See more at: http://www.porkbeinspired.com/RecipeDetail/1760/Fresh_Pork_Shank_German-Style.aspx#sthash.TN6t51ug.dpuf
2 pork shanks, fresh, about 3-4 pounds total
Salt and freshly ground black pepper, to taste
4 slices bacon, diced
1 large onion, peeled and sliced
1 32-oz package sauerkraut, refrigerated, rinsed and drained well
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon ground allspice
1 bay leaf
2 teaspoons Dijon-style mustard
2 tablespoons brown sugar
4 ounces beer , room temperature - See more at: http://www.porkbeinspired.com/RecipeDetail/1760/Fresh_Pork_Shank_German-Style.aspx#sthash.TN6t51ug.dpuf
Salt and freshly ground black pepper, to taste
4 slices bacon, diced
1 large onion, peeled and sliced
1 32-oz package sauerkraut, refrigerated, rinsed and drained well
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon ground allspice
1 bay leaf
2 teaspoons Dijon-style mustard
2 tablespoons brown sugar
4 ounces beer , room temperature - See more at: http://www.porkbeinspired.com/RecipeDetail/1760/Fresh_Pork_Shank_German-Style.aspx#sthash.TN6t51ug.dpuf
2 pork shanks, fresh, about 3-4 pounds total
Salt and freshly ground black pepper, to taste
4 slices bacon, diced
1 large onion, peeled and sliced
1 32-oz package sauerkraut, refrigerated, rinsed and drained well
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon ground allspice
1 bay leaf
2 teaspoons Dijon-style mustard
2 tablespoons brown sugar
4 ounces beer , room temperature - See more at: http://www.porkbeinspired.com/RecipeDetail/1760/Fresh_Pork_Shank_German-Style.aspx#sthash.TN6t51ug.dpuf
Salt and freshly ground black pepper, to taste
4 slices bacon, diced
1 large onion, peeled and sliced
1 32-oz package sauerkraut, refrigerated, rinsed and drained well
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon ground allspice
1 bay leaf
2 teaspoons Dijon-style mustard
2 tablespoons brown sugar
4 ounces beer , room temperature - See more at: http://www.porkbeinspired.com/RecipeDetail/1760/Fresh_Pork_Shank_German-Style.aspx#sthash.TN6t51ug.dpuf
2 pork shanks, fresh, about 3-4 pounds total
Salt and freshly ground black pepper, to taste
4 slices bacon, diced
1 large onion, peeled and sliced
1 32-oz package sauerkraut, refrigerated, rinsed and drained well
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon ground allspice
1 bay leaf
2 teaspoons Dijon-style mustard
2 tablespoons brown sugar
4 ounces beer , room temperature - See more at: http://www.porkbeinspired.com/RecipeDetail/1760/Fresh_Pork_Shank_German-Style.aspx#sthash.TN6t51ug.dpuf
Salt and freshly ground black pepper, to taste
4 slices bacon, diced
1 large onion, peeled and sliced
1 32-oz package sauerkraut, refrigerated, rinsed and drained well
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon ground allspice
1 bay leaf
2 teaspoons Dijon-style mustard
2 tablespoons brown sugar
4 ounces beer , room temperature - See more at: http://www.porkbeinspired.com/RecipeDetail/1760/Fresh_Pork_Shank_German-Style.aspx#sthash.TN6t51ug.dpuf
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