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
Cuisine Eastern European, German
Keyword Pork
Method Oven
Prep Time 20 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours20 minutesminutes
Servings 8
Equipment
Covered Baking Dish / Dutch Oven
INGREDIENTS
14 lb. Boneless Pork Shoulder - trimmed of excess fat
Kosher Salt and freshly ground Black Pepper - To taste
2tbspOlive Oil
1Yellow Onion - peeled, quartered, and thinly sliced
2Sweet-Tart Baking Apples (Gala) - peeled, cored, and cut into 1-inch chunks
132 oz.Jar or Bag of Sauerkraut - drained and rinsed
¾cuplow-sodium Chicken Broth
¾cupFresh 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.