Braised Pork Shoulder with Sauerkraut

Ingredients:

• 3–4 lbs pork shoulder (bone-in or boneless)
• Salt and pepper
• 2 tbsp lard, bacon fat, or oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 tsp caraway seeds (optional, for extra digestive support)
• 2 cups naturally fermented sauerkraut (look for raw, unpasteurized if possible)
• 1 apple, peeled and sliced (adds a touch of sweetness)
• 1 cup chicken broth or water
• 1 tbsp apple cider vinegar (optional, adds brightness and enhances digestion)

Instructions:

1. Prep the pork: Pat the pork shoulder dry and season generously with salt and pepper.
2. Brown the meat: In a large Dutch oven or heavy-bottomed pot, heat fat over medium-high heat. Sear the pork on all sides until golden brown. Remove and set aside.
3. Sauté aromatics: Lower the heat to medium. Add onion and garlic, cooking until translucent and fragrant.
4. Build the braise: Add caraway seeds (if using), apple slices, and sauerkraut. Stir to combine. Pour in the broth and apple cider vinegar.
5. Return the pork: Nestle the pork back into the pot, spooning some sauerkraut over the top.
6. Slow cook: Cover with a lid and simmer on low for 2.5 to 3 hours, or until the pork is tender and easily pulls apart. Alternatively, place in a 325°F oven for the same time.
7. Serve: Shred the pork slightly, mix with the sauerkraut, and serve hot with mashed potatoes or rustic sourdough bread.

👩‍🌾 Why Fermented Sauerkraut?

Naturally fermented sauerkraut is rich in probiotics and enzymes that aid in breaking down proteins and fats—perfect for supporting digestion when eating a richer cut like pork.