Ingredients for Barbecue Sauerkraut Bake
- 2 cups shredded cooked pork
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- dash Tabasco sauce (or to taste)
- 1 (26 ounce) bag sauerkraut
- 1 cup dry breadcrumbs
- 1/2 cup grated Parmesan cheese
- cooking spray
- salt and pepper, to taste
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How to Make Barbecue Sauerkraut Bake
- Preheat oven to 350°F (175°C).
- In a large saucepan over medium heat, melt 2 tablespoons of butter and 1 tablespoon of olive oil. Add 1 medium onion, chopped, and sauté until lightly browned, about 5-7 minutes.
- Reduce heat to low. Add 2 cloves garlic, minced, 1/2 cup ketchup, 1/4 cup brown sugar, 2 tablespoons lemon juice, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, and a dash of Tabasco sauce (or to taste). Simmer for 10 minutes.
- Stir in 2 cups shredded cooked meat (pulled pork, chicken, or beef). Remove from heat and set aside.
- Rinse 1 (26-ounce) bag of sauerkraut thoroughly in a colander under cold running water. Drain well.
- Lightly grease a 9x13 inch casserole dish. Pour the meat and barbecue sauce mixture into the dish. Spread the drained sauerkraut evenly over the meat.
- In a medium bowl, combine 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, and 2 tablespoons melted butter.
- Sprinkle the breadcrumb mixture evenly over the sauerkraut. Lightly spray with olive oil or cooking spray.
- Bake for 20-25 minutes, or until the crumb topping is golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
123g
Fat
12g
Carbs
17g
