↞ recipe box start page
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 boneless pork shoulder roast, 4 to 5 lb. (I have the butcher to have trim and tie the shoulder.)
Salt and freshly ground pepper, to taste
2 tbsp unsalted butter
2 tbsp canola oil
1 yellow onion, thinly sliced
3 Golden Delicious apples, peeled, halved and cored
1 tbsp fresh thyme
1/2 cup dry white wine, such as Chardonnay
2 lb sauerkraut, squeezed dry
1/4 cup firmly packed dark brown sugar
1 tbsp caraway seeds
Lay the pork flat, boned side up, on a cutting board. Using a sharp knife, trim away any large pockets of fat. Starting at the thinner end of the meat, roll up the pork and securely tie the roll at regular intervals with kitchen twine. Season the pork generously with salt and pepper.
In a fry pan over medium-high heat, melt the butter with the canola oil. Add the pork and cook, turning frequently, until browned on all sides, about 10 minutes. Transfer the pork to a platter.
Return the pan to medium-high heat, add the onion, apples and thyme, and saute until the onion and apples are lightly browned, about 5 minutes. Transfer the apple mixture to a bowl.
Pour off the fat from the pan. Return the pan to medium-high heat, add the wine and deglaze the pan, stirring with a wooden spoon to scrape up the browned bits from the pan bottom.
Oven method: Preheat an oven to 325. Cover the bottom of a large Dutch oven with the sauerkraut. Sprinkle with the brown sugar and caraway seeds. Place the pork on top and surround with the apple mixture. Pour in the wine mixture. Cover, transfer to the oven and cook until the pork is fork-tender and shreds easily, 4 to 5 hours.
Crock Pot method: Cover the bottom of a slow cooker with the sauerkraut. Sprinkle with the brown sugar and caraway seeds. Place the pork on top and surround with the apple mixture. Pour in the wine mixture. Cover and cook on low according to the manufacturer's instructions until the pork is fork-tender and shreds easily, 8 to 10 hours.
Transfer the pork to a carving board. Using a sharp knife, cut the pork crosswise into slices about 1/2 inch thick, removing the twine as you slice. Place the sauerkraut on a large platter and top with the pork slices. Surround with the apples and serve immediately. Serves 4 to 6.
view more member recipes
PORK SHOULDER WITH SAUERKRAUT AND APPLES
view my recipes
print
save
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 boneless pork shoulder roast, 4 to 5 lb. (I have the butcher to have trim and tie the shoulder.)
Salt and freshly ground pepper, to taste
2 tbsp unsalted butter
2 tbsp canola oil
1 yellow onion, thinly sliced
3 Golden Delicious apples, peeled, halved and cored
1 tbsp fresh thyme
1/2 cup dry white wine, such as Chardonnay
2 lb sauerkraut, squeezed dry
1/4 cup firmly packed dark brown sugar
1 tbsp caraway seeds
Lay the pork flat, boned side up, on a cutting board. Using a sharp knife, trim away any large pockets of fat. Starting at the thinner end of the meat, roll up the pork and securely tie the roll at regular intervals with kitchen twine. Season the pork generously with salt and pepper.
In a fry pan over medium-high heat, melt the butter with the canola oil. Add the pork and cook, turning frequently, until browned on all sides, about 10 minutes. Transfer the pork to a platter.
Return the pan to medium-high heat, add the onion, apples and thyme, and saute until the onion and apples are lightly browned, about 5 minutes. Transfer the apple mixture to a bowl.
Pour off the fat from the pan. Return the pan to medium-high heat, add the wine and deglaze the pan, stirring with a wooden spoon to scrape up the browned bits from the pan bottom.
Oven method: Preheat an oven to 325. Cover the bottom of a large Dutch oven with the sauerkraut. Sprinkle with the brown sugar and caraway seeds. Place the pork on top and surround with the apple mixture. Pour in the wine mixture. Cover, transfer to the oven and cook until the pork is fork-tender and shreds easily, 4 to 5 hours.
Crock Pot method: Cover the bottom of a slow cooker with the sauerkraut. Sprinkle with the brown sugar and caraway seeds. Place the pork on top and surround with the apple mixture. Pour in the wine mixture. Cover and cook on low according to the manufacturer's instructions until the pork is fork-tender and shreds easily, 8 to 10 hours.
Transfer the pork to a carving board. Using a sharp knife, cut the pork crosswise into slices about 1/2 inch thick, removing the twine as you slice. Place the sauerkraut on a large platter and top with the pork slices. Surround with the apples and serve immediately. Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pork Shoulder With Sauerkraut And Apples
by ICOOK2
1 boneless pork shoulder roast, 4 to 5 lb. Salt and freshly ground pepper, to taste 2 Tbs. unsalted butter 2 Tbs. canola oil 1 yellow onion, thinly sliced 3 Golden Delicious apples, peeled,
by ICOOK2
1 boneless pork shoulder roast, 4 to 5 lb. Salt and freshly ground pepper, to taste 2 Tbs. unsalted butter 2 Tbs. canola oil 1 yellow onion, thinly sliced 3 Golden Delicious apples, peeled,
Sauerkraut And Pork Shoulder Roast - Crock Pot
by sgre52160
1 (14-1/2 oz) can sauerkraut with caraway seeds, rinsed and drained 1 (2 1/2 lb) boneless pork shoulder roast or pork sirloin roast Salt and pepper 2 tbsp Dijon-style mustard 1 cup beer or nonalco
by sgre52160
1 (14-1/2 oz) can sauerkraut with caraway seeds, rinsed and drained 1 (2 1/2 lb) boneless pork shoulder roast or pork sirloin roast Salt and pepper 2 tbsp Dijon-style mustard 1 cup beer or nonalco
Pork With Apples, Bacon, And Sauerkraut
by sgre52160
1 (3-lb.) boneless pork loin 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 6 ounces thinly sliced pancetta or bacon Kitchen string 2 tablespoons olive oil 2 small onions, qua
by sgre52160
1 (3-lb.) boneless pork loin 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 6 ounces thinly sliced pancetta or bacon Kitchen string 2 tablespoons olive oil 2 small onions, qua
Baked Sauerkraut With Apples
by sgre52160
1 qt sauerkraut 1/4 c sliced onion 2 Tbsp. butter or bacon drippings 2 or 3 medium-size apples 1 1/2 c white wine 1/2 c beef stock or bouillon 1 tsp. brown sugar 1 tsp. celery seeds
by sgre52160
1 qt sauerkraut 1/4 c sliced onion 2 Tbsp. butter or bacon drippings 2 or 3 medium-size apples 1 1/2 c white wine 1/2 c beef stock or bouillon 1 tsp. brown sugar 1 tsp. celery seeds
Grilled Bratwurst With Sauerkraut And Apples
by ICOOK2
3 Granny Smith apples, peeled and shredded 2 cups drained sauerkraut 1/2 tsp minced fresh sage leaves 2 lbs bratwurst Combine apples, sauerkraut, sage in disposable roasting pan. Put bratwurst
by ICOOK2
3 Granny Smith apples, peeled and shredded 2 cups drained sauerkraut 1/2 tsp minced fresh sage leaves 2 lbs bratwurst Combine apples, sauerkraut, sage in disposable roasting pan. Put bratwurst
view more member recipes
related CDKitchen recipes
Pork Roast And Sauerkraut Dinner
Hungarian Sauerkraut Goulash Szekely Gulyas
Roasted Pork Shoulder
Pork Hocks and Sauerkraut
Boston Butt With Sauerkraut
Easiest Pork And Sauerkraut Ever
Pork Roast and Sauerkraut In Beer
Cinnamon Apple Glazed Pork Roast
Oven-Baked Sauerkraut
Turkey Breast With Sweet And Sauerkraut Dressing