Slow-Cooked Pork and Sauerkraut

Ingredients

• •2 teaspoons paprika
• •1 teaspoon sea salt
• •1 teaspoon black pepper, freshly ground
• •½ teaspoon dried sage
• •½ teaspoon dried thyme
• •¼ teaspoon dried mustard
• •1 teaspoon savory
• •4 pounds boneless pork
• •2 tablespoons olive oil
• •2 cups onions, thinly sliced
• •½ cup carrots, diced
• •1 tablespoon garlic, minced
• •1 pound Sauerkraut, rinsed and drained
• •1 cup chicken stock
• •12 fluid ounces, or one can of beer
• •1 teaspoon caraway seeds
• •2 bay leaves
• •Cooked spaetzle to accompany the pork
• •3 ½ cups cabbage, shredded

Directions

1. 1Combine the paprika, sea salt, pepper, sage, thyme, and dry mustard.
2. 2Rub blended spices over the pork and marinate in the refrigerator for 4 hours or overnight.
3. 3Heat the olive oil over medium heat in a large, heavy pot with a tight-fitting lid.
4. 4Brown the meat on all sides.
5. 5Remove the meat from the pan and pour out all but 2 tablespoons of fat.
6. 6Add the cabbage, onions, carrots, stirring occasionally, until softened.
7. 7Add garlic and cook until its aromatic—this usually lasts for about a minute.
8. 8Add the sauerkraut, stock, beer, caraway seeds, savory, and bay leaves.
9. 9Bring it to a boil.
10. 10Return the meat to the pot and cover it.
11. 11Braise the meat in a 325°F oven for 2 hours, or until fork-tender; check after one hour, and add additional stock, as necessary.
12. 12When the meat is cooked, remove the roast to a warm platter to rest.
13. 13Skim off the fat from the juices in the pan.
14. 14Slice the roast, and arrange the meat, vegetables, and juices in a covered dish to keep them warm.
15. 15Serve the meat with vegetables, pan juices, and spaetzle.