Slow Roasted Pork Shoulder with Sauerkraut and Kielbasa
Serves 1
Directions
- 1Dice bacon and render it in a little oil in a pot until nice and brown.
- 2Add chopped onion and garlic to the pot and cook for 4-5 minutes until softened.
- 3Grate apples (skin on or peeled) and add them to the pot with caraway seeds. Mix well.
- 4In a separate pan, cook apple cider and white wine vinegar down to a glaze.
- 5Rinse sauerkraut in cold water for 10-15 minutes, then squeeze out excess liquid.
- 6Combine the reduced vinegar mixture with the rinsed sauerkraut in the pot.
- 7Cut kielbasa into thick chunks and add to the sauerkraut mixture.
- 8Prepare the pork shoulder by tying it with string to help it cook evenly.
- 9Rub the pork shoulder with oil, salt, oregano, garlic, black pepper, and caraway seeds on all sides.
- 10Let the seasoned pork shoulder marinate in the refrigerator for 1-2 days.
- 11Preheat oven to 250°F (121°C).
- 12Place the pork shoulder in a pan and roast for 7 hours.
- 13After 7 hours, remove the pork and increase oven temperature to 350°F (176°C).
- 14Put the sauerkraut and kielbasa mixture into a baking dish and cover.
- 15Bake the sauerkraut mixture, covered, for 30-40 minutes.
- 16Uncover the sauerkraut mixture and continue baking until it gets nice and brown with crispy bits.
- 17Serve the roasted pork shoulder with the sauerkraut and kielbasa.
Ingredients
- bacon, diced
- onion, chopped
- garlic, chopped
- Empire Apples, grated
- caraway seeds
- apple cider
- white wine vinegar
- sauerkraut, rinsed
- 2 lbs kielbasa, smoked, cut into thick chunks
- pork butt (shoulder)
- oil
- salt
- oregano
- garlic
- black pepper
- 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.
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