Pork shoulder with apple sauerkraut

Name: Pork shoulder with apple sauerkraut
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Roast pork shoulder (with rind); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Vegetable Onion; 2 Bay leaves; 8 Juniper berries; 1 can(s) (850 ml) mild wine sauerkraut; 375 ml apple juice; 1 pinch Sugar; 2 Apples; 1 collar Parsley; 7-10 Tbsp coarse pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Apple slices and parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Roast pork shoulder (with rind)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Vegetable Onion
2 Bay leaves
8 Juniper berries
1 can(s) (850 ml) mild wine sauerkraut
375 ml apple juice
1 pinch Sugar
2 Apples
1 collar Parsley
7-10 Tbsp coarse pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Apple slices and parsley

Directions

1
Wash the meat, dab dry and season with salt and pepper. Cut the rind with a sharp knife. Place the roast in a roasting pan and bake in a preheated oven (electric range: 175°C/ gas: level 2) for two hours. In the meantime peel onion and cut into slices. After half of the frying time, add the onion slices, bay leaf, juniper berries and sauerkraut to the roaster, deglaze with apple juice and season with salt, pepper and sugar. Wash apples, quarter them, remove seeds and cut into slices.
2
Add the apple slices to the roaster 20 minutes before the end of the roasting time. Wash parsley, dab dry and chop coarsely. Sprinkle roast with coarse pepper. Sprinkle sauerkraut with paprika and parsley. Serve garnished with apple wedges and parsley as desired