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

• 1-2 bone-in pork shoulder roasts, 4 to 5 lbs total

• 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

1. Prepare your Pork: Simply season the pork generously with salt and pepper.

2. 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 the pan and put aside on a platter.

3. 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 the apple-onion combination from the pan and place it aside in a bowl.

4. 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 bottom of the pan.

5. Cook until the Pork is Fork-Tender: Preheat an oven to 325°F. Add squeezed dry sauerkraut to cover the bottom of a large Dutch oven. Sprinkle the kraut with the brown sugar and caraway seeds. Place the pork on top and fill in the gaps of the Dutch oven with the 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.

6. Serve: Transfer the pork to a carving board. Using tongs, remove the bone & slice the pork with a sharp knife. Place the sauerkraut on a large platter, top with the pork slices, and surround with the apples. Serve immediately.