Pork and Sauerkraut

Ingredients

• 2 lb pork shoulder
• 32 oz sauerkraut
• 1 onion
• 1 apple
• 2 cup chicken broth
• 1 tsp caraway seeds
• 1 bay leaf
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp vegetable oil
• 1½ lb potatoes (optional)

Steps

1. Trim excess fat from pork shoulder and cut into 2-inch cubes. Season pork generously with salt and pepper.
2. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork cubes on all sides, working in batches if necessary, then remove pork and set aside.
3. Dice the onion and apple. Add them to the pot and cook until softened, about 5-7 minutes. Return the pork to the pot.
4. Drain the sauerkraut lightly. Add the sauerkraut, chicken broth, caraway seeds, and bay leaf to the pot. Bring to a simmer.
5. Reduce heat to low, cover, and simmer for 2-3 hours, or until the pork is very tender. Stir occasionally.
6. If desired, peel and cube potatoes, then add them to the pot during the last 45 minutes of cooking until tender.
7. Remove the bay leaf before serving. Taste and adjust seasonings as needed.