====== Shortcut Choucroute ======
  * 1/2 head green cabbage
  * 1 quart sauerkraut (32 oz. jar)
  * 2 large onions
  * 4 bay leaves
  * 1 Tbsp caraway seeds
  * Black pepper
  * 1+ lb boneless pork shoulder ( 1 1/2+ bone in)
  * 1 lb smoked sausage - sliced diagonal
  * 2 cups beer, apple cider, chicken stock or wine (not too sweet riesling)
  * salt
  * Baguette, butter, coarse mustard for serving
  
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  - Heat oven to 300 deg. Core cabbage and cut into wide ribbons. Scatter on bottom of large roasting pan.
  - Drain sauerkraut and spread on top. Halve the onions and nestle them among the vegetables. Tuck in the bay leaves and sprinkle with the caraway seeds and lots of pepper.
  - Put meat and sausage on top. Pour in liquid. Sprinkle meat with salt and pepper.
  - Cover tightly with aluminum foil and cook undisturbed for 2 1/2 hr.
  - Test pork shoulder by inserting fork into thickest part. If it does not slide out easily recover and cook for an additional 30 min.
  - When fork slides out easily break pork into chunks with 2 forks and bury back in dish. Raise oven to 450 deg, return uncovered pan to oven and cook so top browns a bit, 25-30 min.
  -  Set pan on table with serving spoon and sides of baguette, butter, and mustard.


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  Serves: 4-6      Total cook time: 3 hours.
  Source: NYT cooking app

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{{tag>food,meat }}