Serbian Slow-Baked Pork and Sauerkraut Casserole

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This rustic Serbian casserole layers a tender pork shoulder with tangy fermented cabbage, sweet onions, and warming paprika for a deeply satisfying one-pan dinner. Slow-baking in a covered pot melds the smoky, sour, and savory flavors into a rich, homestyle classic that tastes even better the next day.

Nutrition Facts

Per serving (estimated)

• 595 kcalCalories
• 34 gFat
• 11 gSaturated Fat
• 21 gCarbs
• 5 gFiber
• 4 gSugar
• 49 gProtein
• 1180 mgSodium
• 900 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 24 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the pork and seasoning

• 3 lb bone-in pork shoulder roast
• 2 tbsp lard or sunflower oil
• 2 large yellow onions, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp sweet paprika
• 1 tsp smoked paprika
• 1 tsp caraway seeds
• Kosher salt and black pepper to taste

For the sauerkraut layer

• 2 lb sauerkraut, drained (rinsed briefly if very sour)
• 1/2 cup long-grain white rice, rinsed
• 1 tbsp granulated sugar
• 1 cup chicken broth or water
• 2 bay leaves
• 2 tbsp chopped fresh parsley

Directions

1. Preheat the oven to 325°F (160°C). Pat the pork roast dry and season generously on all sides with salt, pepper, sweet paprika, and smoked paprika.
2. Heat the lard in a large Dutch oven over medium-high heat. Sear the pork until deeply browned on every side, about 8 minutes total, then transfer to a plate.
3. Reduce the heat to medium and add the sliced onions to the same pot. Cook, stirring often, until soft and golden, about 8 minutes. Stir in the garlic and caraway seeds and cook for 30 seconds until fragrant.
4. Add the drained sauerkraut, rice, sugar, and broth to the pot and stir to combine. Nestle the browned pork and any collected juices on top, tuck the bay leaves around the meat, and bring the liquid to a gentle simmer.
5. Cover the Dutch oven with a tight-fitting lid, transfer to the oven, and bake for 2 1/2 hours, or until the pork is fork-tender and the rice has absorbed the liquid.
6. Remove the lid, raise the oven temperature to 400°F (200°C), and bake uncovered for 15 minutes to lightly caramelize the top of the sauerkraut.
7. Let the casserole rest for 10 minutes. Discard the bay leaves, sprinkle with fresh parsley, and serve hot with crusty bread or boiled potatoes.

Cook’s Notes

• Don't fully rinse the sauerkraut unless it's extremely sour; some of that bright tang is essential to the dish's character.
• For a smokier result, swap the pork shoulder for smoked pork ribs or add a few strips of smoked bacon into the sauerkraut layer.
• This casserole tastes even better on day two once the flavors have had time to meld, so reheat gently with a splash of broth.
• Serve with crusty rye bread, mashed potatoes, or a spoonful of ajvar on the side for a traditional Serbian spread.
• A heavy ceramic or cast-iron pot is key here: it keeps the moisture circulating so the pork steams gently while the kraut roasts underneath.

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