27 October, 2021
Sauerkraut and Pork
Posted in : Pork on by : MikeZ
Sauerkraut and Pork
A fall-apart tender Pork Roast with sautéed onions, chunks of sweet-tart baking apples, chicken stock, and apple cider An easy-to-prepare treat for New Years Day or any Sunday Dinner.Difficulty: Easy
Servings 8
Equipment
- Covered Baking Dish / Dutch Oven
INGREDIENTS
- 1 4 lb. Boneless Pork Shoulder - trimmed of excess fat
- Kosher Salt and freshly ground Black Pepper - To taste
- 2 tbsp Olive Oil
- 1 Yellow Onion - peeled, quartered, and thinly sliced
- 2 Sweet-Tart Baking Apples (Gala) - peeled, cored, and cut into 1-inch chunks
- 1 32 oz. Jar or Bag of Sauerkraut - drained and rinsed
- ¾ cup low-sodium Chicken Broth
- ¾ cup Fresh Apple Juice or Cider - unfiltered
INSTRUCTIONS
- Preheat the oven to 325°F.
- Remove the pork from the refrigerator 30 to 60 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper.
- Pat the pork dry with paper towels then season generously with salt and pepper.
- In a Dutch oven large enough to fit the roast, warm the oil over medium-high heat on the stovetop.
- Sear the roast on all sides until well browned, about 15 minutes. Transfer to a plate.
- Add the onion to the pot and cook until starting to brown, about 10 minutes.
- Add the apples and sauerkraut and stir to mix. Place the roast in the center. Pour in the stock and cider.
- Add the sauerkraut and stir to mix.
- Cover and bake until the pork is pull-apart tender, about 4 hours, checking it occassionall, stirring the sauerkraut mixture and turning the pork.
- Transfer the roast to a warm serving platter along with the sauerkraut mixture, mounding The kraut around the roast. Serve chunks of the Roast with the sauerkraut mixture while hot.
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