Pork & Sauerkraut
3-5 lb. Pork Shoulder
1 tablesoop. Fennel seed- crushed
1 teaspoon each Salt & Pepper
¼ cup Olive Oil
1 clove garlic- minced
28 oz. Sauerkraut
½ head Kalibos cabbage- shredded
2 cups Beef Stock or 2 Beef bouillon cubes, made up
1 teaspoon each salt and pepper, divided.
Combine fennel, salt, and pepper in small bowl. Rub seasoning mixture evenly over all sides of shoulder. In a large skillet heat the oil. Braise shoulder on all sides to seal in juices. Once braised, set in slow cooker with 1 ¾ cup beef stock- turn slow cooker to low and cover with lid.
In the oil from the braising, add garlic and simmer until soft. Add remaining ¼ cup beef stock. Add cabbage, sauerkraut, remaining salt and pepper. Put lid on and simmer for 20 minutes, until cabbage is soft and flavors have melded. At end of 20 minutes pour contents of skillet over the pork, cover, and cook on low for 8-10 hours.
At end of cooking time flake pork apart and serve in a bowl, mounded over cabbage and broth.