Pork and Sauerkraut

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  3 lbs Pork Shoulder (Boston Butt)
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  1 tbsp 1 Tbsp salt ($0.10)
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  0.5 tbsp ½ Tbsp Black Pepper (Freshly Cracked, $0.22)
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  0.5 tbsp ½ Tbsp garlic powder ($0.05)
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  1 tbsp Vegetable oil
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  200 g Yellow Onion
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  230 g Apple
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  3 Garlic(9g)
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  2 tbsp Brown sugar
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  1 tbsp Mustard, Dijon

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

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  1 tsp Caraway Seeds, Whole
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  1 tsp Paprika, Smoked
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  0.5 tsp ½ Tsp Black Pepper (Freshly Cracked, $0.08)
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  1 Bay Leaves, Dried
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  32 oz Sauerkraut, Canned, Drained
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  1 cup Low Sodium Chicken Broth

Instructions

1. 1Pat the 3 lb. boneless pork butt dry with paper towels. Mix 1 Tbsp salt, ½ Tbsp black pepper, and ½ Tbsp garlic powder together, then rub the blend all over the pork on every side.
2. 2Heat 1 Tbsp cooking oil in a large Dutch oven over medium-high heat until shimmering. Sear the pork butt on all sides until deeply golden brown, about 8–10 minutes total. Transfer to a plate.
3. 3Reduce heat to medium. Add the sliced large onion to the pot and cook, stirring occasionally, for 3–4 minutes until beginning to soften. Add the sliced honey crisp apple and sliced granny smith apple and continue cooking for another 3–4 minutes until everything is lightly softened and starting to caramelize.
4. 4Stir in the minced garlic cloves, 2 Tbsp brown sugar, 1 Tbsp Dijon mustard, 1 tsp caraway seeds, 1 tsp smoked paprika, ½ tsp black pepper, and 1 bay leaf. Cook for about 1 minute, stirring constantly, until fragrant.
5. 5Add the 32 oz. drained sauerkraut and pour in 1 cup chicken broth, stirring to combine everything. Nestle the seared pork butt on top of the sauerkraut mixture. Cover with a lid, reduce heat to low, and braise for 2½–3 hours until the pork is fork-tender and pulls apart easily.
6. 6Remove the lid and increase heat to medium. Simmer uncovered for 15–20 minutes until the liquid reduces slightly and concentrates in flavor.
7. 7Remove and discard the bay leaf. Using two forks, shred the pork directly in the pot, then fold the shredded meat into the sauerkraut and apple mixture until evenly combined.
8. 8Divide the pork and sauerkraut mixture evenly into meal-prep containers while hot. Refrigerate for up to 4 days or freeze for up to 3 months.