Ingredients
– 1 kg pork shoulder, cut into chunks
– 500 ml sauerkraut, drained
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds
– 1 apple, sliced (optional)
– 250 ml chicken broth
– 1 teaspoon black pepper
– 1 teaspoon salt
– 1 tablespoon olive oil
Method
1. Heat the olive oil in a large frying pan over medium heat.
2. Brown the pork chunks for a few minutes on all sides.
3. Layer the sauerkraut at the bottom of the slow cooker, then add onions, garlic, and caraway seeds.
4. Place the browned pork on top. Add apple slices if using, and pour in the chicken broth. Season with salt and pepper.
5. Cover and cook on low for 6-8 hours or until the pork is tender.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
beekeepingworld.online