Pork Roast with Sauerkraut and Apples

Pork Roast with Sauerkraut and Apples

1 boneless pork shoulder roast, 4 to 5 lb.

Salt and freshly ground pepper, to taste

2 Tbs. Vegetable or Sunflower oil

1 large, sweet onion, thinly sliced

3 apples, peeled, halved and cored and sliced

4 cloves of Garlic, minced

1/2 cup Chicken Stock

2 lb. sauerkraut, squeezed dry

1/4 cup firmly packed dark brown sugar

1 tsp Marjoram

1 Tbs. caraway seeds (optional)

Heat oven to 300°f

Season Pork Roast heavily with Salt and Pepper.

Heat oil in a large Dutch Oven

Brown the Pork on all sides in the hot oil

Take Pork out of Dutch Oven and add in the Onions and Apples; cook until onions start to brown lightly; add in the Garlic and cook for 2 minutes; Deglaze pan with stock and then add in the remainder of the ingredients.

Nestle the pork roast atop the Sauerkraut/ Apple mixture and cover with lid

Place Pan in oven and cook until the pork is so tender it shreds (6-10 hours)

Serve with Mashed Potatoes or Dumplings.

Smacznego