Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

2. 2

   Sear the 2.5 pounds of pork shoulder cubes in batches until well browned on all sides, then remove the pork and set aside.

3. 3

   Add 1 large diced yellow onion, 2 medium sliced carrots, and 4 minced garlic cloves to the pot, sautéing for 5 minutes until softened.

4. 4

   Stir in 2 tablespoons of harissa paste, 1 tablespoon of tomato paste, 1 teaspoon of caraway seeds, 2 whole bay leaves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, cooking for 1 minute until fragrant.

5. 5

   Deglaze the pot with 0.5 cup of dry red wine, scraping up any browned bits from the bottom, then pour in 3 cups of chicken broth.

6. 6

   Return the seared pork to the pot, add 0.75 cup of pitted and halved dried prunes and 1 cup of drained sauerkraut, stirring to combine everything.

7. 7

   Bring the mixture to a simmer, then reduce heat to low, cover the pot, and braise for 2.5 to 3 hours, or until the pork is fork-tender.