Pork and Sauerkraut
Ingredients
Pork
- 3 lb. boneless pork butt (left whole, $8.97)
- 1 Tbsp salt ($0.10)
- ½ Tbsp black pepper (freshly cracked, $0.22)
- ½ Tbsp garlic powder ($0.05)
- 1 Tbsp cooking oil ($0.07)
Sauerkraut Mixture
- 1 large onion (sliced, (2 cups, 200g) $0.70)
- 1 large honey crisp apple (sliced, (2 cups, 230g) $1.06)
- 1 large granny smith apple (sliced, (2 cups, 200g) $0.77)
- 3 garlic cloves (minced, (1 Tbsp) $0.24)
- 2 Tbsp brown sugar ($0.05)
- 1 Tbsp Dijon mustard ($0.07)
- 1 tsp caraway seeds ($0.17*)
- 1 tsp smoked paprika ($0.08)
- ½ tsp black pepper (freshly cracked, $0.08)
- 1 bay leaf ($0.14)
- 32 oz. sauerkraut (drained, $2.19)
- 1 cup chicken broth ($0.13**)
Instructions
- 1
Preheat the oven to 300°F. Gather and prep all ingredients.
- 2
Season the pork butt thoroughly on all sides with salt, pepper, and garlic powder.
- 3
Heat oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until deeply golden, about 8-10 minutes total. Transfer pork to a plate.
- 4
Reduce the heat to medium. Add the onion and apples to the pot and cook, stirring occasionally, until softened and lightly browned, 5-8 minutes.
- 5
Stir in the garlic, brown sugar, Dijon mustard, caraway seeds, smoked paprika, remaining black pepper, and bay leaf. Cook until fragrant, about 1 minute.
- 6
Add the sauerkraut and pour in the chicken broth, stirring well to combine and create an even sauerkraut bed.
- 7
Nestle the pork butt on top of the sauerkraut mixture. Cover with the lid and transfer to the oven. Roast for 3-3½ hours, or until the pork is fork-tender.
- 8
Remove the lid, increase oven temperature to 375°F, and continue roasting for 20-30 minutes, allowing the pork to brown and the liquid to reduce slightly.
- 9
Remove from the oven and let rest for 10 minutes. Shred the pork directly in the Dutch oven using two forks, then fold it into the sauerkraut mixture and serve warm.
