Shredded Pork and Sauerkraut
This pulled pork and sauerkraut dish is great for serving a large crowd, buffet-style, on New Year's Day. The longer you cook this dish, the more flavorful the kraut will be! It can also be made in a slow cooker.
bacon grease
¼
cup
onions, chopped
2
large
sauerkraut, drained and rinsed
2
(32 ounce) packages
apples - peeled, cored, and chopped
2
chicken broth
1
(16 ounce) can
brown sugar
½
cup
mustard powder
¾
teaspoon
bone-in pork loin roast
1
(3 pound)
 Preheat the oven to 350 degrees F (175 degrees C).
  Heat bacon grease in a large skillet over medium heat. Add onions; cook and stir until onions are translucent, about 5 minutes.
  Arrange sauerkraut and apples in a large roasting pan. Top with cooked onions and bacon grease from the skillet.
  Mix together chicken broth, brown sugar, and mustard powder in a microwave-safe bowl. Microwave on high until sugar dissolves and broth is heated through, about 2 minutes. Stir and pour over sauerkraut mixture, mixing to combine.
  Cut several deep slits into the top of pork loin and place in the center of sauerkraut mixture. Cover the roasting pan with aluminum foil.
  Roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 250 degrees F (121 degrees C). Continue roasting until pork is tender and pulls apart easily, 2 to 3 hours. Remove from the oven and cool until easily handled, about 15 minutes.
  Discard pork bones, shred meat using 2 forks, and return to the pan with sauerkraut mixture. Stir well to combine.
