Go Back
Print
Smaller
Normal
Larger
Braised Pork Shoulder
Jon Davies
Print Recipe
Course
Main Course
Ingredients
6
lb
pork shoulder or butt
tied
5
apples
peeled, cored and wedged
3
onions
julienned
2
pints
cider
2
qts beef stock
1
lb
sauerkraut
2
tsp
caraway seeds
¼
cup
oil
6
oz
slab bacon
diced
2
bay leaves
Instructions
Heat large Dutch oven over medium heat. Render bacon and remove, saving for later use.
Add oil.
Season pork liberally with salt and pepper.
Brown in oil on all sides. Remove.
Add onions and apples. Sweat until tender.
Add caraway seeds, bay leaves and sauerkraut.
Bring to simmer. Add pork and bacon back in. Add cider and stock.
Cover. Place in 300º oven for 3 hours until pork is fork tender.
Remove pork. Let rest 10 minutes.
Slice. Arrange over apple, onions and sauerkraut. Ladle braising liquid over dish.
Serve with spaetzle and Oktoberfest beer.