BRAISED PORK WITH SAUERKRAUT AND APPLES
This Pork Shoulder with Sauerkraut and Apples is a great, crowd-pleasing family dinner ideal for a holiday gathering. It’s hearty, tangy, and slightly sweet too thanks to the addition of caramelized onions and apples.
Servings: 6
Ingredients
- 3-4 pounds pork loin or shoulder, bone-in
- 1 pound bag sauerkraut
- 1 large apple, thinly sliced
- 1 large onion, thinly sliced
- 2 tablespoons coconut sugar
- Salt and pepper, to season
For Serving:
Instructions
- Preheat the oven to 325°F.
- In the bottom of a large Dutch oven or casserole dish, layer half of the onions and apples.
- Place pork, fat side up, on the onions and apples. Season with salt and pepper.
- Pile the sauerkraut on top of the pork and press a bit to help it stay on top. Pour any remaining liquid from the bag into the dish. Sprinkle the coconut sugar over the sauerkraut.
- Add the remaining onions and apples around the pork. Cover with a lid (or foil), and braise in the oven for 3 to 4 hours (about an hour per pound of pork) until the pork is tender and ready to shred.
- Remove from the oven and increase oven temperature to 425°F.
- While the oven is coming to temp, shred the pork with tongs or two forks. Mix the meat with the onions, apples, and sauerkraut until evenly distributed.
- Return the meat, uncovered, to the oven and roast for another 20 to 30 minutes until the ends are golden brown but not dried out.
- Serve over mashed potatoes and ENJOY!
Notes
Got leftovers? Serve again the same way or make a sandwich out of the shredded pork for next-level leftovers.
Nutrition
Calories: 262kcal | Carbohydrates: 14g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 93mg | Sodium: 614mg | Potassium: 677mg | Fiber: 4g | Sugar: 9g | Vitamin A: 42IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 3mg