关于此食谱

一道丰盛、温暖人心的菜肴，采用嫩猪肩肉与浓郁的酸菜、苹果、洋葱和葛缕子籽一起长时间炖制。这是原汁原味的舒适食物——深沉的咸香味、微微的酸味，令人难以置信地满足。长时间的低温烹饪将所有食材转化为柔软多汁、风味十足的菜肴，几乎可以自动完成。无论是新年第一天还是寒冷天气的晚餐，这都是备受喜爱的传统菜肴。

步骤说明

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.