Braised Pork With Sauerkraut

Let's Cook

1. Step 1.

   Pat dry: One 4-pound boneless pork shoulder roast, excess fat trimmed

2. Step 2.

   Mix together in a small bowl: 2 teaspoons sweet paprika; 1 teaspoon salt; 1 teaspoon black pepper; ½ teaspoon dried sage; ½ teaspoon dried thyme; ¼ teaspoon dry mustard

3. Step 3.

   Rub the spice mix all over the pork. Transfer to a rack set in a rimmed baking sheet and refrigerate uncovered for at least 2 hours (or overnight).

4. Step 4.

   Preheat the oven to 325°F.

5. Step 5.

   Heat in a Dutch oven over medium heat: 2 tablespoons olive oil or bacon fat

6. Step 6.

   Add the meat and brown on all sides. Transfer to a plate. Pour off all but 2 tablespoons of the fat from the pot and add: 4 cups shredded cabbage; 1 onion, thinly sliced; 1 carrot, diced; 1 leek, trimmed, halved, well cleaned, and thinly sliced

7. Step 7.

   Cover the pot and cook, stirring occasionally, until the vegetables are softened and the cabbage is wilted, about 10 minutes. Add and cook for 1 minute more: 2 garlic cloves, minced

8. Step 8.

   Add: 1 pound sauerkraut, drained; 1 cup chicken stock or broth; One 12-ounce bottle dark beer; 1 teaspoon caraway seeds; (1 teaspoon dried savory); 2 bay leaves

9. Step 9.

   Bring to a boil. Return the meat to the pot, nestling it into the cabbage mixture, and cover the pot. Transfer to the oven to braise until the meat is fork-tender, 2 to 3 hours. Remove the meat from the pot and remove the bay leaves. Skim off any fat from the pan juices. Slice the meat and serve with the vegetables and juices.