Servings: 8-10 servings 1x
Ingredients
- 1 pork shoulder roast (2 ½-3 lbs)
- ½ teaspoon fine salt, more to taste
- ½ teaspoon black pepper, more to taste
- 1 tablespoon olive oil or avocado oil
- 1 large white onion, thinly sliced
- 1 large apple, any variety, diced
- 3 garlic cloves, minced
- 1 24-ounce jar sauerkraut (or use 2 14-ounce cans)
- Optional for garnish: fresh thyme
Instructions
- Using paper towels, pat the pork shoulder roast dry. Then season it on all sides with salt and pepper.
- In a large skillet or Dutch oven over medium-high heat, heat the oil. Once the oil is hot, sear the pork for 2-3 minutes per side until all sides are browned. (TIP: If you’re short on time, you can skip this searing step and don’t use any oil.)
- In the bottom of a 6-quart or larger slow cooker, place the sliced onion and diced apple.
- Place pork roast over top of the onion and apple. Top with minced garlic.
- Pour the sauerkraut and any liquid from the jar over top of and all around the roast.
- Cover and cook on the LOW setting for 8-10 hours, until the meat is tender and pulls apart easily.
- Transfer the pork to a large rimmed baking sheet and pull or slice the pork into pieces, removing any large chunks of fat. Return the pork pieces to the slow cooker and toss with the sauerkraut.
- Serve as is, or alongside roasted baby potatoes, garnished with fresh thyme.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition Information
- Serving Size: 1/8 of the recipe
- Calories: 217
- Fat: 8 g
- (Sat Fat: 3 g)
- Sodium: 753 mg
- Carbohydrate: 11 g
- (Fiber: 4 g
- Sugar: 4 g)
- Protein: 25 g
- Cholesterol: 83 mg