BRAISED PORK WITH SAUERKRAUT
8 servings
The addition of fresh cabbage to the traditional pairing of pork and sauerkraut gives this dish another dimension of flavor.
Pat dry:
- One 4-pound boneless pork shoulder roast, excess fat trimmed
Mix together in a small bowl:
- 2 teaspoons sweet paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon dry mustard
Rub the spice mix all over the pork. Transfer to a rack set in a rimmed baking sheet and refrigerate uncovered for at least 2 hours (or overnight).
Preheat the oven to 325°F.
Heat in a Dutch oven over medium heat:
- 2 tablespoons olive oil or bacon fat
Add the meat and brown on all sides. Transfer to a plate. Pour off all but 2 tablespoons of the fat from the pot and add:
- 4 cups shredded cabbage
- 1 onion, thinly sliced
- 1 carrot, diced
- 1 leek, trimmed, halved, well cleaned, and thinly sliced
Cover the pot and cook, stirring occasionally, until the vegetables are softened and the cabbage is wilted, about 10 minutes. Add and cook for 1 minute more:
- 2 garlic cloves, minced
Add:
- 1 pound sauerkraut, drained
- 1 cup chicken stock or broth
- One 12-ounce bottle dark beer
- 1 teaspoon caraway seeds
- (1 teaspoon dried savory)
- 2 bay leaves
Bring to a boil. Return the meat to the pot, nestling it into the cabbage mixture, and cover the pot. Transfer to the oven to braise until the meat is fork-tender, 2 to 3 hours. Remove the meat from the pot and remove the bay leaves. Skim off any fat from the pan juices. Slice the meat and serve with the vegetables and juices.