Recipe Series No. 4 - North Harbor Kraut Pulled Pork

North Harbor Kraut Pulled Pork

Pork and kraut is cold day, old-country comfort food up in the Northern Great Lakes.

(Makes 8-10 sandwiches)

Pulled Pork

3–4 lb (1.4–1.8kg) boneless pork shoulder

1–2 tsp coarse kosher salt

2 small apples, cored and thinly sliced

2 small yellow onions, thinly sliced

16 oz (450g) sauerkraut

2 tbsp (25g) coconut sugar

Coleslaw

12 oz (340g) shredded cabbage / coleslaw mix

½ cup (120ml) mayonnaise

2 tbsp (25g) granulated sugar

1½ tbsp (22ml) lemon juice (about half a lemon)

1 tbsp (15ml) apple cider vinegar

1 tsp celery seed

½ tsp ground black pepper

½ tsp salt

To serve

8–10 brioche buns

Instructions

1. Heat the oven to 375°F (190°C).

2. Place the pork in a heavy lidded pot or ceramic baking dish (a Dutch oven or braiser works well). Salt generously on all sides.

3. Tuck the sliced apples and onions around both sides of the pork, alternating in layers as you go.

4. Pile all the sauerkraut on top. Sprinkle the coconut sugar over everything.

5. Cover and bake about 1 hour per pound (about 2 hours per kg), until the meat shreds easily with a fork.

6. Shred the pork and fold it through the kraut, apples, and onions.

Coleslaw

1. Put the cabbage in a large bowl.

2. In a small bowl, whisk the mayonnaise, sugar, lemon juice, vinegar, celery seed, pepper, and salt.

3. Pour over the cabbage and toss thoroughly. Best after 20 to 30 minutes in the fridge.

Notes

• Good with roasted potatoes and vegetables.

• Slow cooker: low for 8 hours, or high for 4 to 6.