Braised Pork with Sauerkraut and Apples

• total time: 4 hours 55 minutes

Ingredients

2 pound pork loin

1 cup of sauerkraut with a little bit of juice

2 large apples, thinly sliced

1 large onion, thinly sliced

1 large orange bell pepper

½ large green bell pepper

1 tablespoons brown sugar

salt and pepper to season

Cranberry sauce or lingonberry jam on the side for dipping

Directions

Preheat the oven to 325*F

In a large Dutch oven or casserole dish, layer half of the onions and apples in the bottom.

Place pork, fat side up, on the onions and apples. Season with salt and pepper.

Pile the sauerkraut on top of the pork and press a bit to help it stay on top. Sprinkle the brown sugar over the sauerkraut.

Add the remaining onions and apples around the pork. Cover with a lid (or foil), and braise in the oven for 3-4 hours (about an hour per pound of pork) until the pork is tender and ready to shred.

Remove from the oven, shred the roast and mix everything together

Serve with cranberry sauce or lingonberry jam on the side