Sauerkraut with Pork Shoulder and Sausage

Ingredients

• 2 tablespoons unsalted butter
• 1 pork shoulder, about 3 pounds, excess fat trimmed
• Kosher salt
• freshly ground black pepper
• 2 slices bacon, about 2 ounces, ½-inch dice
• 1 large yellow onion, chopped
• 6 juniper berries, crushed with the side of a knife
• ¼ teaspoon caraway seeds, coarsely crushed
• 1 cup semi-dry Riesling or Gewurztraminer
• 1 cup chicken stock
• 2 pounds prepared sauerkraut
• 1 head of cabbage, cored, cut into 8ths and thinly sliced
• 1 pound sausages, pricked with the tip of a knife
• 24 new red or Yukon Gold potatoes, about 2 1/4 pounds
• A variety of mustards for serving