• 12 oz. Roasted & Seared Pork Shoulder, broken up a little bit by hand
  • 1 ½ cup sauerkraut (if using store-bought, be sure to use high quality)
  • 1 ½ cup sour cream
  • ½ cup roughly chopped parsley
  • 3 Tbsp. unsalted butter


  • 1 cup all-purpose flour
  • 1 tsp. salt
  • ½ tsp. ground pepper
  • 2 large eggs
  • ¼ cup milk
  • 2 Tbsp. minced chives
  • 2 Tbsp. chopped parsley
  • 1 Tbsp. chopped dill



Pork Shoulder, Roasted & Seared Pork Shoulder

Meal Course:


Dish Type:




  1. In a large bowl, combine the flour, salt, and pepper. In another mixing bowl, whisk the eggs and milk together; add the herbs. Make a well in the center of the dry ingredients and pour in the egg-milk mixture.
  2. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
  3. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don’t overcrowd the pot.
  4. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and cool in an ice bath, then strain again.
  5. If not using the spaetzle right away, toss with a neutral oil to coat and prevent sticking.


  1. In a heavy-bottomed pot or rondeau, large enough to prevent crowding, warm butter. Allow the butter to brown, then add the spaetzle, moving occasionally, so that the edges become crisp and golden, but do not burn.
  2. Add the pork and stir to warm and incorporate. When the pork has warmed through, taste and adjust seasoning, if necessary. Add parsley and stir to incorporate.
  3. Portion the spaetzle/pork combination into soup or pasta bowls. Garnish with a scoop of sour cream and a spoonful of sauerkraut.