Choucroute | RICARDO

Ingredients

• 3 cups (750 ml) sauerkraut, rinsed and drained
• 3 carrots, peeled, cut in half and julienned
• 1 bone-in pork shoulder roast (1.8 kg/4 lb), skin removed
• 2 tablespoons (30 ml) butter
• 1 tablespoon (15 ml) olive oil
• 1 large onion, chopped
• 1/2 teaspoon (2.5 ml) ground cumin
• 2 cups (500 ml) white wine (Riesling or similar)
• 1 bay leaf
• 3 cups (750 ml) small red-skinned new potatoes, halved
• Salt and pepper