Pork Shoulder with Sauerkraut and Apples


  • 1 tablespoon caraway seeds
  • ¼ cup firmly packed dark brown sugar
  • 2 pounds sauerkraut, squeezed dry
  • ½ cup dry white wine, such as Chardonnay
  • 1 tablespoon fresh thyme
  • 3 Golden Delicious apples, peeled, halved and cored
  • 1 yellow onion, thinly sliced
  • + 4 more ingredients
    • 2 tablespoons canola oil
    • 2 tablespoons unsalted butter
    • Salt and freshly ground pepper, to taste
    • 1 boneless pork shoulder roast, 4 to 5 pounds

Lay the pork flat, boned side up, on a cutting board. Using a sharp knife, trim away any large pockets of fat. Starting at the thinner end of the meat, roll up the pork and securely tie the roll at regular intervals with kitchen twine. Season the pork generously with salt and pepper. In a fry pa...

View full recipe at SpringPad


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