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| Shredded Pork and Sauerkraut |
"This is great for serving a large crowd buffet-style on New Year's Day. The longer you cook this dish, the more flavorful the kraut will be! It can also be made in a slow cooker."
Ingredients :
- 1/4 cup bacon grease
- 2 large onions, chopped
- 2 (32 ounce) packages sauerkraut, drained and rinsed
- 2 apples - peeled, cored, and chopped
- 1 (16 ounce) can chicken broth
- 1/2 cup brown sugar
- 3/4 teaspoon mustard powder
- 1 (3 pound) bone-in pork loin roast
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 3H52M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Heat bacon grease in a large skillet over medium heat. Add onions; cook and stir until onions are translucent, about 5 minutes.
- Arrange sauerkraut and apples in a large roasting pan. Top with cooked onions and remaining bacon grease.
- Mix chicken broth, brown sugar, and mustard powder together in a microwave-safe bowl. Microwave on high until sugar dissolves and broth is heated through, about 2 minutes. Stir and pour over sauerkraut mixture, mixing to combine.
- Cut several deep slits in the top of the pork loin and place in the center of the sauerkraut mixture. Cover roasting pan with aluminum foil.
- Roast pork in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 250 degrees F (121 degrees C). Continue roasting pork until tender and pulls apart easily, 2 to 3 hours. Remove from oven and cool until easily handled, about 15 minutes.
- Discard pork bones, shred pork using 2 forks and return to pan with sauerkraut mixture. Stir well to combine.
Notes :
- Nutrition data for this recipe includes the full amount of prepared sauerkraut and chicken broth. The actual amount consumed will vary.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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