A cozy and delicious fall favorite, this braised pork is cooked low and slow with apples and sauerkraut until it's perfectly tender. This simple family recipe is perfect served over a bed of creamy mashed potatoes for a comforting meal.
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Preheat your oven to 325°F (160°C).
Season the pork shoulder generously with salt on all sides.
Slice the apple and about half of the onion. Place them in the bottom of a large baking dish or Dutch oven.
Place the seasoned pork shoulder on top of the apple and onion mixture.
Top the pork with drained sauerkraut, spreading it evenly.
Sprinkle the brown sugar over the sauerkraut.
Arrange the remaining sliced onion around the pork.
Cover the baking dish with a lid.
Bake for 3-4 hours, or until the pork is fork-tender.
Remove the lid and increase the oven temperature to 425°F (220°C). Return the dish to the oven and cook for another 15-20 minutes, until the top is browned and crispy.
Remove from the oven and let it rest for a few minutes. Shred the pork directly in the dish using two forks, mixing it with the juices, apples, onions, and sauerkraut.
Serve hot over mashed potatoes, garnished with fresh chives if desired.
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