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Slow-Cooked Pork and Sauerkraut with Apples

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PREP TIME
30 min
COOKING TIME
190 min
TOTAL TIME
235 min
SERVINGS
12 servings
Dinner
Slow-Cooked Pork and Sauerkraut with Apples
Ingredients
  • 1/4 cup bacon grease
  • 2 large onions, chopped
  • 2 (32 ounce) packages sauerkraut, drained and rinsed
  • 2 apples - peeled, cored, and chopped
  • 1 (16 ounce) can chicken broth
  • 1/2 cup brown sugar
  • 3/4 teaspoon mustard powder
  • 1 (3 pound) bone-in pork loin roast
Instructions
1
First, preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius).
2
Then, heat the bacon grease in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they become translucent, taking about 5 minutes.
3
Next, arrange the sauerkraut and sliced apples in a large roasting pan. Place the cooked onions on top, followed by the bacon grease from the skillet.
4
After that, combine the chicken broth, brown sugar, and mustard powder in a microwave-safe bowl. Microwave on high for 2 minutes, or until the sugar has dissolved and the broth is heated through. Stir well to mix, then pour the mixture over the sauerkraut.
5
Now, cut several deep slits into the top of the pork loin and position it in the center of the sauerkraut mixture. Cover the roasting pan with aluminum foil.
6
Then, roast the pork loin in the preheated oven for about 1 hour, or until it's heated through. Reduce the oven temperature to 250 degrees Fahrenheit (or 121 degrees Celsius). Continue roasting for an additional 2-3 hours, or until the pork is tender and easily shreds with a fork.
7
Remove the pork loin from the oven and let it cool for about 15 minutes, until it's easily handled.
8
Finally, discard the pork bones and shred the meat using two forks. Return the shredded meat to the pan with the sauerkraut mixture and stir well to combine.