Ingredients
– 1 kg pork shoulder
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 apple, cored and sliced
– 500 ml sauerkraut
– 250 ml chicken or vegetable broth
– 1 tsp caraway seeds
– 1 tsp black pepper
– 1 tsp salt
– 1 tbsp olive oil
Method
1. Heat the olive oil in a frying pan over medium heat. Sear the pork shoulder until brown on all sides, which usually takes about 5-7 minutes.
2. Remove the pork from the pan and place it in the slow cooker. Layer the sliced onion, garlic, and apple over the pork.
3. In a bowl, mix the sauerkraut, chicken broth, caraway seeds, black pepper, and salt. Pour this mixture over the pork in the slow cooker.
4. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
5. Once cooked, shred the pork with a fork and stir everything together. Serve hot.
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