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Braised Pork With Sauerkraut


Ready In: 285 Minutes
Prep Time: 45 Minutes
Cook Time: 120 Minutes
Serves 4

INGREDIENTS

Braised Pork With Sauerkraut

DIRECTIONS

  • Mix together: spices - paprika - dry mustard
  • Pat dry the pork and rub all over with the spice mix.
  • Marinate the meat for 2 to 24 hours in the refrigerator. Position a rack in the center of the oven. Preheat the oven to 325°F.
  • Heat in a large, heavy Dutch oven over medium heat: Pork and oil or fat
  • Add the meat and brown on all sides. Remove to a plate. Pour off all but 2 tablespoons of fat from the pan and add vegetables: cabbage - sauerkraut.
  • Cover the pan and cook, stirring occasionally, over medium heat until the vegetables are softened and the cabbage is wilted, about 10 minutes.
  • Add Chicken stock - bay leaves.
  • Bring to a boil. Return the meat to the pan, nestle it into the cabbage mixture, and cover the pan. Braise it in the oven for 2 hours. Check the meat; it should be fork-tender. If not, cook for 30 to 60 minutes more. Remove the meat from the pan and skim off any fat from the pan juices. Slice the meat and serve with the vegetables and pan juices.
  •  SAVE