Pork and Sauerkraut

Ingredients

Pork shoulder

3-4 pounds

Salt

1 teaspoon

Black pepper

1 teaspoon

Caraway seeds

1 tablespoon

Onion

1 large, sliced

Garlic

4 cloves, minced

Sauerkraut

32 ounces, drained and rinsed

Chicken broth

1 cup

Apple cider vinegar

1/4 cup

Brown sugar

2 tablespoons

Instructions

1. Preheat the oven to 325°F (160°C).
2. Season the pork shoulder generously with salt, black pepper, and caraway seeds, making sure to coat all sides.
3. In a large oven-safe pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the seasoned pork shoulder and sear on all sides until browned, about 4-5 minutes per side.
4. Remove the pork shoulder from the pot and set it aside on a plate.
5. In the same pot, add the sliced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
6. Stir in the drained sauerkraut, chicken broth, apple cider vinegar, and brown sugar. Mix well to combine all the ingredients.
7. Return the seared pork shoulder to the pot, nestling it into the sauerkraut mixture.
8. Cover the pot with a lid and transfer it to the preheated oven.
9. Bake for 3 hours, or until the pork is tender and easily shreds with a fork.
10. Once cooked, remove the pot from the oven and let the pork rest for about 10 minutes.
11. Using two forks, shred the pork into bite-sized pieces and stir it back into the sauerkraut mixture.
12. Serve the pork and sauerkraut hot, with some of the cooking liquid spooned over the top for extra flavor.