GERMAN BRAISED PORK AND SAUERKRAUT

Casseroles|Gluten-free|Pork

Ingredients

2 tablespoons olive oil

1, 3-3 ½ pound boneless pork shoulder

2 tablespoons Dijon mustard

1 tablespoon salt

1 tablespoon black pepper

1 large onion, cut into 2-3” wedges

3 large apples, cored and cut into 2-3” wedges

2 pounds sauerkraut

½ cup maple syrup

1 cup beef stock

Instructions

Preheat oven to 325 degrees.

Heat the olive oil in a 5-7 quart Dutch oven over medium high heat.

Rub the Dijon mustard all over the pork and season with the salt and pepper. Place the pork in the hot oil and sear it on all sides until a mahogany brown crust forms, about 3 minutes per side.

Remove the pork to a plate. Place the onions and apples in the pan drippings and cook for 2-3 minutes until they soften slightly. Add the pork back to the pot and nestle it between the onions and apples.

Add the sauerkraut around the pork and top with the maple syrup. Pour the beef stock into the pot. The liquid should come ¾ of the way up the sides of the pork. Bring the liquid in the pot to a boil. Cover the pot and place it in the oven.

Cook for 2 ½-3 ½ hours until the pork is falling apart when you pierce it with a fork. Remove the pot, after the first hour or so and turn the pork over. Turn every 30 minutes after that for even cooking. Total timing will depend on the size of the pork and the fat content.

Serve the shredded pork over mashed potatoes (traditional) or rice with loads of the gravy on top. DEVOUR!

Spoiler alert!! The leftovers make the most delicious sandwiches!! Butter and toast a hoagie roll, lightly spread with grainy mustard. Top with the delicious leftover pork and sauerkraut and melt Swiss cheese on top!! So good!!