3-4 pounds pork (country style ribs, spareribs, shanks, ham steaks, or a mix)
1 teaspoon coarse black pepper
1 teaspoon salt
1 tablespoon vegetable oil
2 bay leaves
1 teaspoon juniper berries, optional
1 ½ cups chicken stock, white wine, or beer
4 cups drained sauerkraut
2 small onions, halved and thinly sliced
2-3 apples, peeled, cored, halved and quartered
- Preheat oven 350 degrees.
- Rinse the pork and pat dry with paper towels. Season all over with salt and pepper.
- Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Brown the pork on all sides. Stir in the stock or wine or beer and scrape the browned bits from the bottom of the pan. Add bay leaf and juniper if using. Cover and roast about 1 1/2 hours, or until the pork is just tender. Remove from the oven and stir in the apples and onions and continue to roast another half hour or until the pork is falling apart tender. Remove the lid and cook another 15-20 minutes until browned on top and the liquid is slightly reduced.
- Serve hot with mashed potatoes or rutabagas.
- from April McGreger