German Pork and Sauerkraut

Instructions

1. Season the pork
   Pat the pork shoulder dry with paper towels. Season generously on all sides with salt and pepper. Let sit at room temperature for 30 minutes before cooking.
2. Sear the meat
   Heat vegetable oil in a large Dutch oven over medium-high heat. Add the pork and sear on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
3. Prepare the sauerkraut mixture
   In the same Dutch oven, add sliced onions and cook until softened, about 5 minutes. Add the drained sauerkraut, sliced apples, caraway seeds, juniper berries (if using), and bay leaves. Stir to combine. Pour in the chicken broth, beer, and brown sugar. Mix well.
4. Combine and begin cooking
   Place the seared pork on top of the sauerkraut mixture. Bring to a simmer, then reduce heat to low. Cover the Dutch oven with a tight-fitting lid.
5. Slow cook to perfection
   Transfer to a 325°F (165°C) oven and cook for 2-2.5 hours, or until the pork is very tender and easily pulls apart with a fork. Baste the pork with the cooking liquid every 30-45 minutes.
6. Rest the meat
   Remove the Dutch oven from the oven. Transfer the pork to a cutting board and let rest for 15 minutes, loosely tented with foil.
7. Prepare for serving
   Remove bay leaves and juniper berries from the sauerkraut mixture. Taste and adjust seasoning if necessary. If the mixture is too liquid, simmer uncovered on the stovetop for 5-10 minutes to reduce.
8. Slice and serve
   Slice or shred the pork and arrange on a platter with the sauerkraut mixture. Serve with German mustard, rye bread, or boiled potatoes on the side.