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Logo design for a farm-themed business featuring a stylized market cart with a canopy, accompanied by bold, purple text reading "FARMLOGO."

Pork Shoulder with Sauerkraut and Apples

Pork, Recipes

This elevated Pork and Sauerkraut recipe is the perfect addition to your table. Golden Delicious apples, white wine, and thyme bring a sweet, earthy taste to this pork shoulder.

Servings: 4 * Prep Time: 10 Minutes * Cook Time: 4 Hours 10 Minutes *Total Time: 4 Hours 20 Minutes

Ingredients

  • 1-2 bone-in pork shoulder roasts, 4 to 5 lbs total

  • 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, halved, and cored

  • 1 Tbs. fresh thyme

  • 1/2 cup dry white wine

  • 2 lb. sauerkraut, squeezed dry

  • 1/4 cup firmly packed dark brown sugar

  • 1 Tbs. caraway seeds

Instructions

  1. Prepare your Pork: Simply season the pork generously with salt and pepper.

  2. Sear the Pork: Melt the butter with the canola oil in a pan over medium-high heat. Add the pork and cook, turning frequently, until browned on all sides, about 10 minutes. Remove pork from the pan and put aside on a platter.

  3. Sauté the Apples: Return the pan to medium-high heat, add the onion, apples, and thyme, and sauté until the onion and apples are lightly browned, about 5 minutes. Remove the apple-onion combination from the pan and place it aside in a bowl.

  4. Deglaze the Pan: 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 bottom of the pan.

  5. Cook until the Pork is Fork-Tender: Preheat an oven to 325°F. Add squeezed dry sauerkraut to cover the bottom of a large Dutch oven. Sprinkle the kraut with the brown sugar and caraway seeds. Place the pork on top and fill in the gaps of the Dutch oven with the apple-onion mix. 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.

  6. Serve: Transfer the pork to a carving board. Using tongs, remove the bone & slice the pork with a sharp knife. Place the sauerkraut on a large platter, top with the pork slices, and surround with the apples. Serve immediately.