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Braised Pork with Sauerkraut |
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| Ingredients: |
2 teaspoons sweet paprika
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried sag
1/2 teaspoon dried thyme
1/2 teaspoon dry mustard
4 pound Boston-style pork shoulder, butt or blade roast
2 tablespoons EVOO
4 cups shredded cabbage
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2 cups thinly sliced onions
1/2 cup diced carrots
1/2 cup thinly sliced leeks (white part only)
1 tablespoon minced garlic
1 pound sauerkraut
1 cup chicken stock
12 ounces dark beer
1 teaspoon craway seeds
1 teaspoon dried savory
2 bay leaves
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| Procedures: |
Mix together the 1st 6 ingredients, rub into the meat and marinate in the fridge for 2-24 hours.
Brown the roast in the EVOO. Remove and pour off all but 2 tablespoons of the fat. Add the next 4 ingredients and cook, stirring occasionally, over medium heat until veggies are softened and cabbage is wilted; about 10 minutes.
Add garkic and cook for 1 minute
Add remaining ingredients and bring to a boil. Add the meat, cover, and braise at 325o for 2-3 hours, checking at 2 hours for fork-tender.
Remove the meat; skim fat from the veggies. lice the meat and serve with the veggies.
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| Notes: |
2020-08-29: we substituted a package of slaw mix for the cabbage and carrots. Otherwise
the shoulder was prepared as prescribed in the recipe. The meat was excellent but the
vegetables left much to be desired and were discarded after dinner. Served with a sweet
potato and a bottle of Pinot noir. This needs work, but will be tried again. Therefore, it still holds experimental status.
2020-08-26: Added to our cookbook.
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09/04/2020
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