Keto Bigos (Hunter's Stew)

Ingredients

• 1 lb Kielbasa sausage
• 1 lb Pork shoulder
• 8 slices Bacon
• 32 oz Sauerkraut
• 1/2 medium head Cabbage
• 2 medium Onion
• 1/2 cup Dried mushrooms
• 2 cups Beef broth
• 2 tbsp Red wine vinegar
• 1 tbsp Juniper berries
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Place the 1/2 cup dried mushrooms in a medium bowl. Pour enough warm water over them to cover completely and allow them to soak for 30 minutes until softened. Drain the softened mushrooms and chop them into small pieces.
2. 2Place a large Dutch oven or heavy-bottomed pot over medium heat (350°F / 175°C). Add the 8 slices of bacon and cook for 8-10 minutes, stirring occasionally, until the bacon is crispy and golden brown. Use a slotted spoon to remove the cooked bacon from the pot and set it aside on a plate lined with paper towels, leaving the rendered bacon fat in the pot.
3. 3Cut the 1 lb pork shoulder into 1-inch cubes. Increase the heat to medium-high (375°F / 190°C). Add the 2 tbsp olive oil and the cubed 1 lb pork shoulder to the hot bacon fat in the pot. Brown the pork on all sides for 5-7 minutes until a deep brown crust forms. Remove the browned pork from the pot and set it aside with the cooked bacon.
4. 4Chop the 2 medium onions into 1/2-inch pieces. Add the chopped 2 medium onions to the pot and cook over medium heat (350°F / 175°C) for 5-7 minutes, stirring occasionally, until the onions are softened and translucent. Slice the 1 lb kielbasa sausage into 1/2-inch thick rounds. Add the sliced 1 lb kielbasa sausage to the pot and cook for another 5-7 minutes, stirring occasionally, until the edges of the kielbasa are lightly browned.
5. 5Return the browned 1 lb pork shoulder to the pot. Add the 32 oz sauerkraut (ensure it is drained if it appears very wet), the 1/2 medium head cabbage (shredded into thin strips), the chopped 1/2 cup dried mushrooms, the 2 cups beef broth, the 2 tbsp red wine vinegar, the 1 tbsp juniper berries, the 1 tsp salt, and the 1/2 tsp black pepper. Stir all the ingredients together thoroughly to combine them.
6. 6Increase the heat to medium-high (375°F / 190°C) and bring the mixture in the pot to a gentle simmer. Once simmering, reduce the heat to low (250°F / 120°C). Cover the pot tightly with a lid and let the stew cook for 2 hours. The stew is done when the 1 lb pork shoulder is very tender and easily pulls apart with a fork.
7. 7While the stew is simmering, crumble the reserved 8 slices of crispy bacon into small pieces. Once the stew has finished cooking, ladle it into individual serving bowls. Sprinkle the crumbled bacon over the top of each serving just before eating.

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