Pics Pulled Pork smothered with Kraut

 
 
Anyone here like Kraut on Pulled Pork?

Never had pulled pork with Kraut, but have had lots of pork chops with Kraut.............I would give that a try any day of the week...........maybe share a 12 pack with you also CTF.....................

BillyB


Never had pulled pork with Kraut, but have had lots of pork chops with Kraut.............I would give that a try any day of the week...........maybe share a 12 pack with you also CTF.....................

Your on Billy! You'd be suprised how much Kraut we serve here, I actually didn't start with it, but by popular demand put it on the menu.

While my Mother never made pulled pork, she would bake country style ribs with sauerkraut til the ribs fell apart. A favorite dish of mine growing up.I would definately order what you made, ctf. Bravo, again!

Kraut on or in anything is the wife's Motto. Those pic's unreal. you can see the moisture in the pulled pork,
even after it has been cooked.  You serving Mashed 'Taters with that.
 

Curbside Grill


Kraut on or in anything is the wife's Motto. Those pic's unreal. you can see the moisture in the pulled pork,
even after it has been cooked.  You serving Mashed 'Taters with that.

Sure do, homemade, good gravy!

Sorry Chewy, But I think the Food Police should arrest you for putting anything on that pork.  WOW, does that look succulent

 
I never think of kraut with pulled pork ... this is enough of a impetus to cook a pork, just for the tryin' of somthin' new.

I've never tried the combination, but I would definitely order that!

Having been partially adopted, in my yuth, by a German family I love kraut.  Put it on everything but dessert.  Whenever my sister would visit, in my golden years, she would ask me to make ribs and kraut like Mrs. Kussmaul made them.  I always have a bag or two in the fridge.   ------------ 
 
Your pics are perfect CTF ----almost make me want to hop in the limousine and head for Maryland.  Almost but not quite. 
 
 

CTF, Tender juicy chunks of pulled smoked pork top with Kraut, horseradish sauce and melted swiss piled high on crunchy Garlic toast or the Amoroso roll.............."The Red Neck Reuben"..........Authentic .....this should drive MH nuts...........

BillyB
 

.......... piled high on crunchy Garlic toast or the Amoroso roll.............."The Red Neck Reuben"..........

 
 
Hey BillyB, For it to be called "the Red Neck Rueben", it has to be served on cheap white sliced bread!

Greymo

BillyB
 

.......... piled high on crunchy Garlic toast or the Amoroso roll.............."The Red Neck Reuben"..........

Hey BillyB, For it to be called "the Red Neck Rueben", it has to be served on cheap white sliced bread!

Your right, what the heck am I thinking. I don't think the swiss cheese will work either, maybe sliced american...................serve it with a can of beer..........

I suppose the reason for the Kraut demand around here is much of Frederick County Md. was setteled by Germans, eons ago, that said, there isn't one German Restaurant in the County that I know of, there's one in Hagerstown Md. but that's Washington County...too bad, I love German food...and Beer...and in my youth, Women!

I got a recipe from Greymo that combines baked sauerkraut with kielbasa, and it is a beautiful thing. You take and cook up some bacon (I used peppered bacon) with a medium Spanish onion, diced, then chop up the bacon and add a two-pound bag of sauerkraut. When the kraut is mixed with the bacon and the onion put it all into a baking dish and add a 12 ounce bottle of beer. If the beer doesn't cover the mixture add some water. Then back the whole thing in a 350 degree oven for three hours, stirring every hour and topping off with water if it's needed to keep it all moist. After the third hour add a pound or two of kielbasa -- shoving it down into the sauerkraut, and then bake for another hour.
 
This is gooooood stuff! I use Pommery mustard with it for the kielbasa, and have buttered rye bread. And always a bottle of Sam Adams Boston Ale (I say always, because that's my current ale of choice).
 
Thank you once again Greymo

That sounds really good, Mr. Hoffman-thanks for sharing the recipe.

My pleasure. It's really good.

Pizza crust/dough your choice. Smear some good brown mustard on dough, shredded pork, Kruat, shredded
Swiss Cheese. Bake -walla.
Have had this in PA and quite good. They called it a Polish Pizza. Seen it with Kielbasa also.