Pork Shoulder with Sauerkraut and Apples
This elevated Pork and Sauerkraut recipe is the perfect addition to your table. Golden Delicious apples, white wine, and thyme bring a sweet, earthy taste to this pork shoulder.
Servings: 4 * Prep Time: 10 Minutes * Cook Time: 4 Hours 10 Minutes *Total Time: 4 Hours 20 Minutes
Ingredients
1 boneless pork shoulder, 4 to 5 lb.
Salt and freshly ground pepper, to taste
2 Tbs. unsalted butter
2 Tbs. canola oil
1 yellow onion, thinly sliced
3 Golden Delicious apples, peeled, halved and cored
1 Tbs. fresh thyme
1/2 cup dry white wine
2 lb. sauerkraut, squeezed dry
1/4 cup firmly packed dark brown sugar
1 Tbs. caraway seeds
Instructions
Prepare your Pork: Lay the pork flat, boned side up, on a cutting board. Using a sharp knife, trim away any large pockets of fat. Starting at the thinner end of the meat, roll up the pork and securely tie the roll at regular intervals with kitchen twine. Season the pork generously with salt and pepper.
Sear the Pork: Melt the butter with the canola oil in a pan over medium-high heat. Add the pork and cook, turning frequently, until browned on all sides, about 10 minutes. Remove pork from pan and put aside on a platter.
Sauté the Apples: Return the pan to medium-high heat, add the onion, apples and thyme, and sauté until the onion and apples are lightly browned, about 5 minutes. Remove apple-onion combination from pan, placing aside in a bowl.
Deglaze the Pan: Pour off the fat from the pan. Return the pan to medium-high heat, add the wine and deglaze the pan, stirring with a wooden spoon to scrape up the browned bits from the pan bottom.
Cook until Pork is Fork-Tender: Preheat an oven to 325°F. Add squeezed dry sauerkraut to cover the bottom of a large Dutch oven. Sprinkle kraut with the brown sugar and caraway seeds. Place the pork on top and fill in gaps of Dutch oven with apple-onion mix. Pour in the wine mixture. Cover, transfer to the oven and cook until the pork is fork-tender and shreds easily, 4 to 5 hours.
Serve: Transfer the pork to a carving board. Using a sharp knife, cut the pork crosswise into slices about 1/2 inch thick, removing the twine as you slice. Place the sauerkraut on a large platter, top with the pork slices and surround with the apples. Serve immediately.
