Pork and Sauerkraut

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  Pork Loin(1361g)
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  1 Tbsp salt ($0.10)
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  ½ Tbsp Black Pepper (Freshly Cracked, $0.22)
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  ½ Tbsp garlic powder ($0.05)
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  Vegetable oil(15g)
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  Yellow Onion(480g)
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  Apple, Granny Smith(480g)
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  Apple, Granny Smith(480g)
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  Garlic(15g)
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  Brown sugar(30g)
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  Mustard, Dijon(15g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Caraway Seeds, Whole(5g)
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  Paprika, Smoked(5g)
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  ½ Tsp Black Pepper (Freshly Cracked, $0.08)
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  Bay Leaves, Dried
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  Sauerkraut, Canned, Drained(907g)
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  Low Sodium Chicken Broth(240g)

Instructions

1. 1Preheat the oven to 300°F. Gather and prep all ingredients.
2. 2Season the pork butt thoroughly on all sides with salt, pepper, and garlic powder.
3. 3Heat oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until deeply golden, about 8-10 minutes total. Transfer pork to a plate.
4. 4Reduce the heat to medium. Add the onion and apples to the pot and cook, stirring occasionally, until softened and lightly browned, 5-8 minutes.
5. 5Stir in the garlic, brown sugar, Dijon mustard, caraway seeds, smoked paprika, remaining black pepper, and bay leaf. Cook until fragrant, about 1 minute.
6. 6Add the sauerkraut and pour in the chicken broth, stirring well to combine and create an even sauerkraut bed.
7. 7Nestle the pork butt on top of the sauerkraut mixture. Cover with the lid and transfer to the oven. Roast for 3-3½ hours, or until the pork is fork-tender.
8. 8Remove the lid, increase oven temperature to 375°F, and continue roasting for 20-30 minutes, allowing the pork to brown and the liquid to reduce slightly.
9. 9Remove from the oven and let rest for 10 minutes. Shred the pork directly in the Dutch oven using two forks, then fold it into the sauerkraut mixture and serve warm.