Braised Pork with Sauerkraut and Apples

Rapidly became a classic and favorite in our house.

Credit: Braised Pork with Sauerkraut and Apples

Ingredients:

  • pepper
  • salt
  • 2 tbsp coconut sugar
  • 2 large onions
  • 2 large apples
  • 1 pound sauerkraut
  • 4 pounds pork loin or shoulder, bone-in

Instructions:

  1. Preheat the oven to 325°F.
  2. In a large Dutch oven or casserole dish, layer half of the onions and apples in the bottom.
  3. Place pork, fat side up, on the onions and apples. Season with salt and pepper.
  4. Pile the sauerkraut on top of the pork and press a bit to help it stay on top. Pour any remaining liquid from the bag into the dish. Sprinkle the coconut sugar over the sauerkraut.
  5. Add the remaining onions and apples around the pork.
  6. Cover with a lid (or foil), and braise in the oven for 3-4 hours (about an hour per pound of pork) until the pork is tender and ready to shred.
  7. Remove from the oven and increase oven temperature to 425°F.
  8. While the oven is coming to temp, shred the pork with tongs or two forks. Mix the meat with the onions, apples and sauerkraut until evenly distributed.
  9. Return the meat, uncovered, to the oven and roast for another 20-30 minutes until the ends are golden brown but not dried out.
  10. Serve over mashed potatoes and enjoy!