Slow-Roasted Pork with Sauerkraut, Apples and Dried Fruits | Christopher Kimball’s Milk Street

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Milk Street Recipe

Slow-Roasted Pork with Sauerkraut, Apples and Dried Fruits

6 hours 30 minutes active

Slow-Roasted Pork with Sauerkraut, Apples and Dried Fruits

Rich, succulent roasted pork with a savory-sweet mix of sauerkraut and fruits. What’s not to love? We adapted Olia Hercules’ recipe from her book “Summer Kitchens,” making the recipe a one-pan endeavor. That pan needs to be a large roasting pan to accommodate the roast, and you’ll also need a sturdy V-style roasting rack—the type with handles—plus extra-wide foil. When shopping for the roast, seek out a bone-in pork butt (sometimes called Boston butt), which is cut from the upper shoulder of the animal. A picnic roast, often sold skin-on, is a different cut, from an area lower down on the shoulder; a roast labeled simply as “pork shoulder” is likely a picnic roast, but it’s best to check with the butcher, as nomenclature can be confusing. As for the sauerkraut, look for the “fresh” type sold in the refrigerator case near the pickles; shelf-stable jarred sauerkraut has a soft, mushy texture in comparison. Bubbies is a widely available brand that works well in this recipe. To coarsely grind the caraway and fennel seeds, use an electric spice grinder or a mortar and pestle.

8 to 10

Servings

Tip

Don’t forget to rinse and drain the sauerkraut, otherwise its saltiness will be overwhelming. After removing the roast from the oven after the first three hours of cooking, don’t forget to reduce the oven temperature to 350°F.

6 hours

30 minutes active

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