Pork & Sauerkraut Recipe

By ldelmas

Ingredients

• Apple Mixture:
• 1 boneless pork shoulder roast, 4 to 5 lb.
• Salt and freshly ground pepper, to taste
• 2 Tbs. unsalted butter
• 2 Tbs. olive or canola oil
• 1 sweet yellow onion, thinly sliced
• 1 Tbs. fresh thyme
• 1/2 cup dry white wine, such as Chardonnay
• 2 lb. sauerkraut
• 1/2 cup firmly packed dark brown sugar
• 1 Tbs. caraway seeds
• Ingredients:
• (3) Golden Delicious apples

Details

Adapted from favorite.com

Preparation

Step 1

Cover the bottom of a slow cooker with the sauerkraut. Sprinkle with the brown sugar and caraway seeds.
Place the pork on top and surround with the apple mixture. Pour the wine mixture. Cover and cook on low according to the manufacturer's instructions until the pork is fork-tender and shreds easily, 8 to 10 hours.
Transfer the pork to a carving board. Using a sharp knife, cut the pork crosswise into slices about 1/2 inch thick.
Place the sauerkraut on a large platter and top with the pork slices. Serve with mashed potatoes or cauliflower rice.