Sauerkraut and Pork
A fall-apart tender Pork Roast with sautéed onions, chunks of sweet-tart baking apples, chicken stock, and apple cider An easy-to-prepare treat for New Years Day or any Sunday Dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.youngstownrecipes.com.
Cooking tools:
- Dutch oven
- Oven
- Stove
- Paper towel
- Plate
- Chef's knife
- Cutting board
- Measuring cup
- Serving platter
- Spoon
- Colander
- Tongs
- Peeler
Ingredients
- 1 4 lb. Boneless Pork Shoulder (trimmed of excess fat)
- Kosher Salt
- freshly ground Black Pepper
- 2 tbsp Olive Oil
- 1 Yellow Onion (peeled, quartered, and thinly sliced)
- 2 Sweet-Tart Baking Apples (Gala) (peeled, cored, and cut into 1-inch chunks)
- 1 32 oz. Jar or Bag of Sauerkraut (drained and rinsed)
- 3/4 cup low-sodium Chicken Broth
- 3/4 cup Fresh Apple Juice or Cider (unfiltered)
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