CHEF ROBERT MANCUSO
PORK & SAUERKRAUT
(FOR GOOD LUCK)
Preparation time: 3-4 hours
Serves: 12 portions
INGREDIENTS
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3-4 lbs Pork (butt, shoulder, loin, or any combo)
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3-4 Sausages (kielbasa, Frankfurt, Andouille)
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4 los Sauerkraut in brine
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1 Onion, sweet, white or yellow, minced
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3-4 Carrots, peeled, cut into 1 inch pieces
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1 lb small Yukon Potatoes
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1 medium Macintosh Apple, peeled and diced
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3-4 cloves Garlic, smashed
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2 Juniper Berries, smashed
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6 Black Peppercorns
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1 tsp Caraway Seeds (optional)
METHOD
1. If using a whole cut of pork such as a roast, heat a tablespoon or two of oil in a Dutch oven or large sauté pan over medium-high heat and brown the meat on all sides.
2. Cut the sausages crosswise in half.
3. In a large Dutch oven or slow cooker, stir the sauerkraut and its brine together with the apple and onion. Nestle the pork roast, sausages, potatoes, carrots onions, smashed garlic and apple into the sauerkraut and assess how much liquid is in the pan. Add wine and if needed you may need to add a cup or so of water if your kraut is fairly dry. Tie the spices into a sachet or just throw them in and pick them out later. If using a Dutch oven, bring to a boil and then lower to a simmer, cooking low and slow for 3-4 hours. If using a slow cooker, cook on high for 6 hours or low for 8 hours. When the pork is done, it will be fork-tender and falling off the bone or separating from the fat.
4. Shred the pork into bite-sized pieces and discard any large chunks of fat. Serve with mashed potatoes, if desired.
WINE PAIRING:
Gewurtztraminer
Usually having honeyed, tropical fruit notes, Gewurtztraminer balances out the sour and spicy flavors of pork and sauerkraut. It also tends to be a bit more of a fuller bodied white, making it a strong complement to the intense flavors of this dish.
Alsace is a huge producer of Gewurtztraminer wine and it's much easier to find a less sweet bottle from this region.
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