Save A flavorful twist on the classic German Sauerbraten, using a budget pork cut marinated in a tangy-sweet sauce and finished with a rich, easy gravy. Perfect for an affordable yet festive meal.
This recipe has quickly become my go-to for German-inspired meals when I want something impressive but simple enough to prepare ahead.
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Ingredients
- 1.5 kg (3.3 lbs) budget pork roast: shoulder or picnic cut
- 500 ml (2 cups) apple cider vinegar: for marinade
- 250 ml (1 cup) water: for marinade
- 2 medium onions: sliced
- 2 carrots: peeled and sliced
- 2 bay leaves: added to marinade
- 8 whole black peppercorns: added to marinade
- 4 whole cloves: added to marinade
- 1 tsp salt: added to marinade
- 1 tbsp brown sugar: added to marinade
- 2 tbsp vegetable oil: for searing
- 400 ml (1 2/3 cups) reserved marinade: strained
- 2 tbsp brown sugar: for gravy
- 3 tbsp golden raisins: for gravy
- 3 tbsp red currant jelly: or grape jelly for gravy
- 2 tbsp cornstarch: mixed with 3 tbsp cold water for gravy thickening
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Instructions
- Marinate the pork:
- Combine vinegar, water, onions, carrots, bay leaves, peppercorns, cloves, salt, and brown sugar in a large non-reactive bowl. Add the pork ensuring it is mostly submerged. Cover and marinate in refrigerator at least 12 hours, preferably overnight.
- Prepare for cooking:
- Remove pork from marinade and pat dry. Strain marinade reserving liquid and vegetables separately.
- Sear the pork:
- Heat oil in a Dutch oven over medium-high heat. Sear pork on all sides until browned, about 8 to 10 minutes.
- Cook the pork:
- Add strained vegetables to pot with pork. Pour in 400 ml reserved marinade. Bring to boil then reduce heat, cover, and simmer for 2 hours turning pork occasionally.
- Remove pork:
- Take pork out and keep warm. Discard or reserve vegetables for serving.
- Make gravy:
- Strain braising liquid and return 400 ml to pot. Add brown sugar, golden raisins, and red currant jelly. Simmer 5 minutes.
- Thicken gravy:
- Stir in cornstarch slurry and cook until gravy thickens, about 2 to 3 minutes. Season to taste.
- Serve:
- Slice pork and serve with sweet and sour gravy.
Save This dish often brings my family together around the table especially during festive occasions, creating warm memories and satisfied appetites.
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Serving Suggestions
Serve with potato dumplings, spaetzle, or boiled potatoes for a complete traditional German meal.
Substitutions
You can substitute pork with beef for a more traditional Sauerbraten or add a spoonful of sour cream to the gravy for extra richness (note not dairy-free).
Storage
Leftover pork makes excellent sandwiches. Store meat and gravy separately in airtight containers in the refrigerator for up to 3 days.
Save 
This Sauerbraten with sweet and sour gravy is both simple and elegant, making it a perfect centerpiece for your next family meal.
Recipe FAQs
- → What cut of pork works best for this dish?
Shoulder or picnic pork roast is ideal for its balance of flavor and tenderness after slow cooking.
- → How long should the pork marinate?
Marinating the pork for at least 12 hours or overnight allows the flavors to deeply penetrate the meat.
- → Can I substitute any ingredients in the gravy?
Red currant jelly can be replaced with grape jelly if preferred, maintaining the sweet-sour balance.
- → What side dishes pair well with this pork preparation?
Traditional sides like potato dumplings, spaetzle, or boiled potatoes complement the rich sauce perfectly.
- → Is there a way to make the gravy creamier?
Adding a spoonful of sour cream just before serving enriches the gravy, though it removes the dairy-free aspect.
