Slow-Cooked Pork Boston Butt Roast with Sauerkraut

Slow-Cooked Pork Boston Butt Roast with Sauerkraut

Ingredients:

4-5 lbs pork Boston butt roast (bone-in or boneless)

2 lbs sauerkraut (drained, but keep 1 cup of the juice)

1 large onion, sliced

3 garlic cloves, minced

2 apples (Granny Smith or Honeycrisp), cored and sliced

1 tsp caraway seeds (optional)

1 tbsp brown sugar (optional, for a touch of sweetness)

1 cup chicken broth or beer (for extra flavor)

1 tbsp olive oil

Salt and black pepper to taste

1 tsp paprika

1 tsp dried thyme

1 tsp mustard (Dijon or whole grain)

Instructions:

Prepare the Pork:

Pat the Boston butt roast dry with paper towels.

Season generously with salt, pepper, paprika, and thyme.

Sear the Roast:

Heat olive oil in a large skillet over medium-high heat.

Sear the pork on all sides until browned (about 4-5 minutes per side).

Transfer the roast to a slow cooker or Dutch oven.

Layer the Ingredients:

In the same skillet, sauté the onion and garlic until softened.

Add the onion mixture to the slow cooker/Dutch oven.

Add the sauerkraut, sliced apples, caraway seeds, and brown sugar (if using).

Pour in the chicken broth or beer and the reserved sauerkraut juice.

Cook:

Slow Cooker: Cook on low for 8-10 hours or high for 4-5 hours.

Dutch Oven: Cover and cook in a 300°F (150°C) oven for 4-5 hours.

Serve:

Shred the pork with two forks and mix it with the sauerkraut.

Serve with mashed potatoes or crusty bread.

Enjoy your hearty, flavorful pork and sauerkraut!