Slow Roasted Pork Shoulder with Sauerkraut and Kielbasa

Serves 1
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Directions

  1. 1Dice bacon and render it in a little oil in a pot until nice and brown.
  2. 2Dice bacon and render it in a little oil in a pot until nice and brown.
  3. 3Dice bacon and render it in a little oil in a pot until nice and brown.
  4. 4Add chopped onion and garlic to the pot and cook for 4-5 minutes until softened.
  5. 5Add chopped onion and garlic to the pot and cook for 4-5 minutes until softened.
  6. 6Add chopped onion and garlic to the pot and cook for 4-5 minutes until softened.
  7. 7Grate apples (skin on or peeled) and add them to the pot with caraway seeds. Mix well.
  8. 8Grate apples (skin on or peeled) and add them to the pot with caraway seeds. Mix well.
  9. 9Grate apples (skin on or peeled) and add them to the pot with caraway seeds. Mix well.
  10. 10In a separate pan, cook apple cider and white wine vinegar down to a glaze.
  11. 11In a separate pan, cook apple cider and white wine vinegar down to a glaze.
  12. 12In a separate pan, cook apple cider and white wine vinegar down to a glaze.
  13. 13Rinse sauerkraut in cold water for 10-15 minutes, then squeeze out excess liquid.
  14. 14Rinse sauerkraut in cold water for 10-15 minutes, then squeeze out excess liquid.
  15. 15Rinse sauerkraut in cold water for 10-15 minutes, then squeeze out excess liquid.
  16. 16Combine the reduced vinegar mixture with the rinsed sauerkraut in the pot.
  17. 17Combine the reduced vinegar mixture with the rinsed sauerkraut in the pot.
  18. 18Combine the reduced vinegar mixture with the rinsed sauerkraut in the pot.
  19. 19Cut kielbasa into thick chunks and add to the sauerkraut mixture.
  20. 20Cut kielbasa into thick chunks and add to the sauerkraut mixture.
  21. 21Cut kielbasa into thick chunks and add to the sauerkraut mixture.
  22. 22Prepare the pork shoulder by tying it with string to help it cook evenly.
  23. 23Prepare the pork shoulder by tying it with string to help it cook evenly.
  24. 24Prepare the pork shoulder by tying it with string to help it cook evenly.
  25. 25Rub the pork shoulder with oil, salt, oregano, garlic, black pepper, and caraway seeds on all sides.
  26. 26Rub the pork shoulder with oil, salt, oregano, garlic, black pepper, and caraway seeds on all sides.
  27. 27Rub the pork shoulder with oil, salt, oregano, garlic, black pepper, and caraway seeds on all sides.
  28. 28Let the seasoned pork shoulder marinate in the refrigerator for 1-2 days.
  29. 29Let the seasoned pork shoulder marinate in the refrigerator for 1-2 days.
  30. 30Let the seasoned pork shoulder marinate in the refrigerator for 1-2 days.
  31. 31Preheat oven to 250°F (121°C).
  32. 32Preheat oven to 250°F (121°C).
  33. 33Preheat oven to 250°F (121°C).
  34. 34Place the pork shoulder in a pan and roast for 7 hours.
  35. 35Place the pork shoulder in a pan and roast for 7 hours.
  36. 36Place the pork shoulder in a pan and roast for 7 hours.
  37. 37After 7 hours, remove the pork and increase oven temperature to 350°F (176°C).
  38. 38After 7 hours, remove the pork and increase oven temperature to 350°F (176°C).
  39. 39After 7 hours, remove the pork and increase oven temperature to 350°F (176°C).
  40. 40Put the sauerkraut and kielbasa mixture into a baking dish and cover.
  41. 41Put the sauerkraut and kielbasa mixture into a baking dish and cover.
  42. 42Put the sauerkraut and kielbasa mixture into a baking dish and cover.
  43. 43Bake the sauerkraut mixture, covered, for 30-40 minutes.
  44. 44Bake the sauerkraut mixture, covered, for 30-40 minutes.
  45. 45Bake the sauerkraut mixture, covered, for 30-40 minutes.
  46. 46Uncover the sauerkraut mixture and continue baking until it gets nice and brown with crispy bits.
  47. 47Uncover the sauerkraut mixture and continue baking until it gets nice and brown with crispy bits.
  48. 48Uncover the sauerkraut mixture and continue baking until it gets nice and brown with crispy bits.
  49. 49Serve the roasted pork shoulder with the sauerkraut and kielbasa.
  50. 50Serve the roasted pork shoulder with the sauerkraut and kielbasa.
  51. 51Serve the roasted pork shoulder with the sauerkraut and kielbasa.

Ingredients

  • bacon, diced
  • bacon, diced
  • bacon, diced
  • onion, chopped
  • onion, chopped
  • onion, chopped
  • garlic, chopped
  • garlic, chopped
  • garlic, chopped
  • Empire Apples, grated
  • Empire Apples, grated
  • Empire Apples, grated
  • caraway seeds
  • caraway seeds
  • caraway seeds
  • apple cider
  • apple cider
  • apple cider
  • white wine vinegar
  • white wine vinegar
  • white wine vinegar
  • sauerkraut, rinsed
  • sauerkraut, rinsed
  • sauerkraut, rinsed
  • 2 lbs kielbasa, smoked, cut into thick chunks
  • 2 lbs kielbasa, smoked, cut into thick chunks
  • 2 lbs kielbasa, smoked, cut into thick chunks
  • pork butt (shoulder)
  • pork butt (shoulder)
  • pork butt (shoulder)
  • oil
  • oil
  • oil
  • salt
  • salt
  • salt
  • oregano
  • oregano
  • oregano
  • garlic
  • garlic
  • garlic
  • black pepper
  • black pepper
  • black pepper
  • caraway seed
  • caraway seed
  • caraway seed

Equipment

potoven

Tips

  • Rinse sauerkraut for 10-15 minutes to reduce saltiness and focus on other flavors.
  • When choosing apples, opt for sweeter varieties to balance the salty and sour sauerkraut.
  • The pork shoulder can be prepared 1-2 days in advance and refrigerated.
  • Remove pork from refrigerator 20-30 minutes before cooking.
  • The pork shoulder is slow-cooked at 250°F for 7 hours.
  • The sauerkraut mixture is baked at 350°F for 30-40 minutes covered, then uncovered until brown and crispy.