HappyCook80's Recipe

Braised Pork In Sauerkraut

Category: Recipes

Braised Pork In Sauerkraut

1 tablespoon juniper berries or 1/4 cup gin
2 teaspoons coriander seeds
2 cloves
2 tablespoons lard or vegetable oil
4 cloves garlic, thinly sliced
1 onion, roughly chopped
3 large carrots, sliced
6 cups drained sauerkraut
3 cups homemade chicken broth or low-sodium chicken broth
2 cups Gewurztraminer or other fruity white wine, such as Riesling
1 pound pork shoulder roast
1 pound smoked pork loin
1 pound ham
1 pound toulouse or kielbasa sausage
Dijon mustard for serving

Preheat the oven to 325 degrees.

Tie the juniper berries, if using, the coriander and the cloves in a square of cheesecloth. Heat the lard in a large, heavy, non-reactive pot over medium heat. Add the garlic and onion and cook briefly,
without browning. Add the carrots, sauerkraut, broth, wine, and the gin, if using. Bury the spice packet, bacon, and pork shoulder roast in the sauerkraut. Cover the pot and place in the oven for 1 hour.

Stir in the sauerkraut to prevent sticking to the bottom of the pot, add the pork loin and ham, cover, and continue to cook for 45
minutes. Remove the lid, stir the contents of the pot, add the sausage, and cook, uncovered for another 45 minutes. If the pot is too dry, add a few tablespoons wine or broth.

Remove the pot from the oven. Transfer the meat to a cutting board. Remove and discard the spice packet. If the sauerkraut is very moist, place the pot over medium heat and boil off most of the liquid. Cut the sausage into 1 1/2 inch rounds. Slice the port roast, pork loin, and ham into serving pieces.

Pile the sauerkraut on a large platter, arrange the meat on top, and serve immediately. Serve with Dijon mustard.
Serves 8 to 10.