Sobre esta receta

Un plato abundante y reconfortante de espaldilla de cerdo tierna braseada a fuego lento con chucrut agrio, manzana, cebolla y semillas de alcaravea. Este es comida reconfortante del viejo mundo en su máxima expresión: profundamente sabrosa, ligeramente agria e increíblemente satisfactoria. El largo y lento tiempo de cocción transforma todo en una comida tierna y sabrosa que prácticamente se prepara sola. Una tradición beloved para el Día de Año Nuevo y cenas de clima frío por igual.

Instrucciones

1. 1

   Preheat your oven to ![325°F]. Pat the pork shoulder pieces completely dry with paper towels — this is key for a good sear. Season all sides generously with the kosher salt, black pepper, and smoked paprika.

2. 2

   Heat the vegetable oil in a large Dutch oven over ^[medium-high heat] until shimmering. Working in batches if needed, sear the pork shoulder pieces on all sides until deep golden brown, about 3–4 minutes per side. Do not rush this step — the browning builds the flavor base. Transfer seared pork shoulder to a plate and set aside.

3. 3

   If using bacon, add the chopped bacon to the same Dutch oven and cook over ^[medium heat] for 2–3 minutes until it begins to render. Add the sliced yellow onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add the garlic and cook 1 minute more until fragrant.

4. 4

   Stir in the diced apple, caraway seeds, dried thyme, and brown sugar. Cook for 1–2 minutes, scraping up any browned bits from the bottom of the pot — those bits are pure flavor.

5. 5

   Add the drained sauerkraut drained, liquid reserved, chicken broth low-sodium, and mustard. Stir everything together to combine. Taste the mixture — if it seems very sharp/sour, add a splash of the reserved sauerkraut drained, liquid reserved liquid later to adjust; if you'd like it milder, discard the liquid.

6. 6

   Nestle the seared pork shoulder pieces back into the pot, pushing them down into the sauerkraut drained, liquid reserved mixture so they are at least halfway submerged. The liquid should come about halfway up the pork shoulder. Add a splash of the reserved sauerkraut drained, liquid reserved liquid if the pot seems dry.

7. 7

   Cover the Dutch oven with its lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, until the pork shoulder is completely fork-tender and falling apart. Check once halfway through — if liquid looks low, add a splash of chicken broth low-sodium.

8. 8

   Remove the pot from the oven. Carefully lift the pork shoulder pieces out and use two forks to pull the meat into large, rustic chunks, discarding any large bones or excess fat. Return the pulled pork shoulder to the pot and stir gently to combine with the sauerkraut drained, liquid reserved.

9. 9

   Taste and adjust seasoning with kosher salt and black pepper as needed. Serve hot, garnished with fresh parsley if desired. Classic accompaniments include mashed potatoes, egg noodles, or crusty rye bread.