Description
A hearty and tangy slow-cooked meal featuring tender pork shoulder and zesty sauerkraut. A comforting, set-it-and-forget-it dinner with a rich, savory glaze.
Ingredients
Scale
- 3–4 lb pork shoulder, cubed or whole
- 24 oz sauerkraut, drained slightly
- 3 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 4 cloves garlic, sliced
- 1 tsp black pepper
- 1 tsp salt
- 2 bay leaves
Instructions
- Season the pork shoulder generously with salt and black pepper on all sides.
- Place the seasoned pork into the bottom of the slow cooker.
- Scatter sliced garlic cloves around and on top of the meat.
- Spread the sauerkraut evenly over the pork, ensuring it is well-covered.
- In a small bowl, mix brown sugar and apple cider vinegar, then pour the mixture over the cabbage.
- Add bay leaves to the pot and cover with the lid.
- Cook on Low for 8 to 10 hours until the pork is tender enough to shred.
- Remove bay leaves and shred the pork with two forks directly in the pot, mixing it with the sauerkraut.