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. 1Pat the pork loin dry with paper towels and season thoroughly on all sides with salt, pepper, and garlic powder.
2. 2Heat the vegetable oil in a large Dutch oven over medium-high heat for 1–2 minutes until shimmering. Sear the pork on all sides until deeply golden brown, about 8–10 minutes total. Transfer to a plate.
3. 3Reduce heat to medium. Add the diced onion and chopped apples to the pot and cook, stirring occasionally, until softened and lightly browned, 5–8 minutes.
4. 4Stir in the minced garlic, brown sugar, Dijon mustard, caraway seeds, smoked paprika, and bay leaves. Cook over medium heat until fragrant, about 1 minute.
5. 5Add the sauerkraut and pour in the chicken broth, stirring to combine. Nestle the seared pork loin on top, then cover the pot with a lid. Reduce heat to low and simmer for 2½–3 hours, until the pork is fork-tender and internal temperature reaches 145°F.
6. 6Remove the lid and increase heat to medium-high. Simmer uncovered for 15–20 minutes until the liquid reduces slightly and the pork surface browns.
7. 7Remove from heat and let rest for 10 minutes. Shred the pork directly in the pot using two forks, then fold it into the sauerkraut mixture.
8. 8Divide the pork and sauerkraut evenly into 8 airtight containers while hot. Refrigerate for up to 4 days, or freeze for up to 3 months.