-
-
My review
Shredded Pork and Sauerkraut
made it |
0 reviews
|
BONO1
"This 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."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 52 m servings 301 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat 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 remaining bacon grease.
- Mix chicken broth, brown sugar, and mustard powder together 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 in the top of the pork loin and place in the center of the sauerkraut mixture. Cover roasting pan with aluminum foil.
- Roast pork in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 250 degrees F (121 degrees C). Continue roasting pork until tender and pulls apart easily, 2 to 3 hours. Remove from oven and cool until easily handled, about 15 minutes.
- Discard pork bones, shred pork using 2 forks and return to pan with sauerkraut mixture. Stir well to combine.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 301 calories; 15.2 g fat; 21.2 g carbohydrates; 20.2 g protein; 61 mg cholesterol; 1236 mg sodium. Full nutrition