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1301 W. Parker Road, Ste #100
Plano, TX 75023 | View Map
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  10 AM - 6 PM; Tues - Fri
Saturday: 9 AM - 5 PM
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PORK SHOULDER WITH SAUERKRAUT AND APPLES

(printed from Williams-sonoma.com/recipe)

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

In a fry pan over medium-high heat, melt the butter with the canola oil. Add the pork and cook, turning frequently, until browned on all sides, about 10 minutes. Transfer the pork to a platter.

Return the pan to medium-high heat, add the onion, apples and thyme, and saute until the onion and apples are lightly browned, about 5 minutes. Transfer the apple mixture to a bowl.

Pour off the fat from the pan. Return the pan to medium-high heat, add the wine and deglaze the pan, stirring with a wooden spoon to scrape up the browned bits from the pan bottom.

Oven method: Preheat oven to 325 degrees F. Cover the bottom of a large Dutch oven with the sauerkraut. Sprinkle with the brown sugar and caraway seeds. Place the pork on top and surround with the apple mixture. Pour in the wine mixture. Cover, transfer to the oven and cook until the pork is fork-tender and shreds easily, 4 to 5 hours.

Slow-cooker method: Cover the bottom of a slow cooker with the sauerkraut. Sprinkle with the brown sugar and caraway seeds. Place the pork on top and surround with the apple mixture. Pour in the wine mixture. Cover and cook on low according to the manufacturer’s instructions until the pork is fork-tender and shreds easily, 8 to 10 hours.
 
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