Directions
- 1Preheat oven to 325°F.
- 2Layer half of the onions and apples in the bottom of the dutch oven or casserole dish.
- 3Place pork, fat side up, on the onions and apples. Season with salt and pepper.
- 4Pile the sauerkraut on top of the pork, pressing to help it stay on top. Pour any remaining liquid from the bag into the dish.
- 5Sprinkle the coconut sugar over the sauerkraut. Add the remaining onions and apples around the pork.
- 6Cover with lid (or foil), and braise in the oven for 3-4 hours (about an hour per pound of pork).
- 7Remove from oven and increase oven temperature to 425°F.
- 8Shred the pork with tongs or two forks.
- 9Mix the meat with the onions, apples and sauerkraut until evenly distributed.
- 10Return meat, uncovered, to the oven and roast for another 20-30 minutes, until golden brown but not dried out.
- 11Serve over mashed potatoes.
Ingredients
- 3 pound pork loin, bone-in
- 1 pound bag of sauerkraut
- 1 large apple, thinly sliced
- 1 large onion, thinly sliced
- 2 tablespoons coconut sugar
- 0 salt
- 0 pepper
- 0 mashed potatoes
Equipment
ovendutch oven or casserole dishtongs or two forksknifecutting board
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