Pork and Sauerkraut

This hearty dish combines tender pork and tangy sauerkraut for a delicious and comforting meal.

Ingredients - Serves 6

Preheat the oven to 325°F.
Season the pork shoulder with salt, pepper, and caraway seeds.
Heat a large oven-safe pot or Dutch oven over medium-high heat. Add the pork shoulder and sear on all sides until browned.
Remove the pork shoulder from the pot and set aside.
In the same pot, add the sliced onion and minced garlic. Cook until the onion is translucent and fragrant.
Add the sauerkraut, chicken broth, apple cider vinegar, and brown sugar to the pot. Stir to combine.
Return the pork shoulder to the pot, nestling it into the sauerkraut mixture.
Cover the pot with a lid and transfer to the preheated oven.
Bake for 3 hours, or until the pork is tender and easily shreds with a fork.
Remove the pot from the oven and let the pork rest for a few minutes.
Shred the pork using two forks.
Serve the pork and sauerkraut hot, with some of the cooking liquid spooned over the top.