Description
A rich and tangy slow-cooked pork roast layered with fermented sauerkraut, apples, and a sweet brown sugar glaze. This one-pot meal is tender, savory, and effortlessly prepared.
Ingredients
Scale
- 3–4 lbs pork shoulder, cut into a roast
- 24 oz sauerkraut, drained
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 Granny Smith apples, peeled and sliced
- 1/4 cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tsp caraway seeds
- 2 tbsp vegetable oil
- Salt and black pepper to taste
Instructions
- Season the pork shoulder generously with salt and pepper on all sides.
- Heat vegetable oil in a large skillet over medium-high heat and sear the pork until browned on all sides. Remove pork from skillet.
- In the same skillet, sauté the diced onion and minced garlic for 3-5 minutes until softened.
- Place the sautéed onion and garlic at the bottom of the slow cooker, then layer the sliced apples on top.
- Place the seared pork roast on top of the apples.
- Spread the drained sauerkraut evenly over and around the pork.
- In a small bowl, whisk together brown sugar, apple cider vinegar, and caraway seeds. Pour the mixture over the pork and cabbage.
- Cover and cook on Low for 8 hours or High for 4-5 hours until the pork is fork-tender.
- Remove the roast and let it rest for 10 minutes before slicing or shredding. Serve with the sauerkraut and pan juices.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: European-American