Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 2 kilograms of boneless pork shoulder and season all sides generously with 2 teaspoons of salt and 1 teaspoon of freshly ground black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven over medium-high heat and sear the seasoned pork shoulder until browned on all sides, then remove and set aside.

3. 3

   In the same Dutch oven, add 1 large finely sliced yellow onion and cook for 5 minutes until softened, then add 4 minced garlic cloves, 10 crushed green cardamom pods, 2 teaspoons of caraway seeds, and 1 teaspoon of crushed juniper berries, cooking for another 2 minutes until fragrant.

4. 4

   Stir in 1 kilogram of drained sauerkraut and 2 large cored and roughly chopped apples, mixing well with the aromatics and cooking for 5 minutes.

5. 5

   Deglaze the pot with 50 milliliters of apple cider vinegar, scraping up any browned bits from the bottom, then pour in 500 milliliters of vegetable broth.

6. 6

   Return the seared pork shoulder to the Dutch oven, nestling it into the sauerkraut and apple mixture, ensuring it is partially submerged.

7. 7

   Cover the Dutch oven and braise in a preheated oven at 160°C (325°F) for 3 to 4 hours, or until the pork is fork-tender and easily shreds.

8. 8

   Remove the pork shoulder, shred it with two forks, and then return the shredded pork to the Dutch oven, stirring to combine with the sauerkraut mixture before serving warm.