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Caraway Pork and Apples

Caraway Pork and Apples

This charcuterie special is sure to please the heartiest appetites with its tangy, sweet and bold flavor. Served over noodles with a mustard garnish.

Caraway Pork and Apples


Servings: 1 cup, makes 24 servings

1/3 cup olive oil
2 cups each sliced red onion and sliced green bell peppers
1 Tbsp. minced garlic
8 lb. boneless lean pork shoulder, cut into strips (or boneless chicken, turkey or veal)
1 Tbsp. caraway seeds, slightly crushed
1 Tbsp. dried basil
kosher salt and cracked black pepper, to taste
1 gallon sauerkraut, drained 
1 cup pimientos, chopped 
1 qt. (32 oz.) MUSSELMAN'S Apple Juice
3 qt. (about 96 oz.) MUSSELMAN'S Sliced Apples, grated 
1 1/2 gal. cooked egg noodles, hot 
sour cream and minced parsley, for garnish, if desired


  1. In large heavy pot, heat 3 Tbsp. oil over medium heat; add onion and green pepper and sauté 3 minutes. Stir in garlic and continue to cook 1 minute. Remove and reserve.
  2. Toss pork with 2 tsp. caraway and basil along with salt and pepper to taste. Add more oil to skillet over medium heat, add pork and brown evenly on all sides. Add reserved vegetable mixture back to pot with pork along with sauerkraut, apple juice, remaining caraway seeds and basil and bring to a boil. Reduce heat, cover and simmer 1 hour.
  3. Add grated sliced apples and pimiento and simmer, uncovered for 20-30 minutes or until meat is tender. Adjust seasonings. Keep warm until ready to serve.
  4. To Serve: Serve 1 cup stew mixture over 1 cup buttered, hot cooked noodles. Garnish with 1 Tbsp. sour cream and 1 tsp. minced parsley, if desired.


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