Braised Pork with Sauerkraut and Apples

45 mins
Serves 4
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Directions

  1. 1Preheat oven to 325°F.
  2. 2Preheat oven to 325°F.
  3. 3Preheat oven to 325°F.
  4. 4Layer half of the onions and apples in the bottom of the dutch oven or casserole dish.
  5. 5Layer half of the onions and apples in the bottom of the dutch oven or casserole dish.
  6. 6Layer half of the onions and apples in the bottom of the dutch oven or casserole dish.
  7. 7Place pork, fat side up, on the onions and apples. Season with salt and pepper.
  8. 8Place pork, fat side up, on the onions and apples. Season with salt and pepper.
  9. 9Place pork, fat side up, on the onions and apples. Season with salt and pepper.
  10. 10Pile the sauerkraut on top of the pork, pressing to help it stay on top. Pour any remaining liquid from the bag into the dish.
  11. 11Pile the sauerkraut on top of the pork, pressing to help it stay on top. Pour any remaining liquid from the bag into the dish.
  12. 12Pile the sauerkraut on top of the pork, pressing to help it stay on top. Pour any remaining liquid from the bag into the dish.
  13. 13Sprinkle the coconut sugar over the sauerkraut. Add the remaining onions and apples around the pork.
  14. 14Sprinkle the coconut sugar over the sauerkraut. Add the remaining onions and apples around the pork.
  15. 15Sprinkle the coconut sugar over the sauerkraut. Add the remaining onions and apples around the pork.
  16. 16Cover with lid (or foil), and braise in the oven for 3-4 hours (about an hour per pound of pork).
  17. 17Cover with lid (or foil), and braise in the oven for 3-4 hours (about an hour per pound of pork).
  18. 18Cover with lid (or foil), and braise in the oven for 3-4 hours (about an hour per pound of pork).
  19. 19Remove from oven and increase oven temperature to 425°F.
  20. 20Remove from oven and increase oven temperature to 425°F.
  21. 21Remove from oven and increase oven temperature to 425°F.
  22. 22Shred the pork with tongs or two forks.
  23. 23Shred the pork with tongs or two forks.
  24. 24Shred the pork with tongs or two forks.
  25. 25Mix the meat with the onions, apples and sauerkraut until evenly distributed.
  26. 26Mix the meat with the onions, apples and sauerkraut until evenly distributed.
  27. 27Mix the meat with the onions, apples and sauerkraut until evenly distributed.
  28. 28Return meat, uncovered, to the oven and roast for another 20-30 minutes, until golden brown but not dried out.
  29. 29Return meat, uncovered, to the oven and roast for another 20-30 minutes, until golden brown but not dried out.
  30. 30Return meat, uncovered, to the oven and roast for another 20-30 minutes, until golden brown but not dried out.
  31. 31Serve over mashed potatoes.
  32. 32Serve over mashed potatoes.
  33. 33Serve over mashed potatoes.

Ingredients

  • 3 pound pork loin, bone-in
  • 3 pound pork loin, bone-in
  • 3 pound pork loin, bone-in
  • 1 pound bag of sauerkraut
  • 1 pound bag of sauerkraut
  • 1 pound bag of sauerkraut
  • 1 large apple, thinly sliced
  • 1 large apple, thinly sliced
  • 1 large apple, thinly sliced
  • 1 large onion, thinly sliced
  • 1 large onion, thinly sliced
  • 1 large onion, thinly sliced
  • 2 tablespoons coconut sugar
  • 2 tablespoons coconut sugar
  • 2 tablespoons coconut sugar
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 mashed potatoes
  • 0 mashed potatoes
  • 0 mashed potatoes

Equipment

ovendutch oven or casserole dishtongs or two forksknifecutting board
Braised Pork with Sauerkraut and Apples | Clip Recipe