Keto German Pork Roast with Sauerkraut

Ingredients

• about 1360 g Pork Shoulder Roast
• about 910 g Sauerkraut
• 6 slices Bacon
• 1 medium Onion
• 1 tsp Caraway Seeds
• 6 whole Juniper Berries
• 1 cup Chicken Broth
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 165°C (160°C).
2. 2Place a large Dutch oven or oven-safe pot on the stovetop over medium-high heat. Add the 2 tablespoons of olive oil and heat until it shimmers.
3. 3Pat the about 1360 g pork shoulder roast dry. Season it all over with the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Carefully place the seasoned roast into the hot oil and sear it on all sides until deeply browned, about 2-3 minutes per side. Remove the pork roast from the pot and set it aside on a plate.
4. 4Add the 6 slices of bacon, cut into 2.54 cm pieces, to the same pot. Cook over medium-high heat until the bacon is crispy, about 5-7 minutes. Add the 1 medium onion, chopped into roughly 1.27 cm pieces, and cook until it is softened and translucent, about 5 minutes more. Do not drain the fat.
5. 5Stir the about 910 g sauerkraut, 1 teaspoon of caraway seeds, and 6 whole juniper berries into the pot with the bacon and onions. Mix everything together.
6. 6Place the seared about 1360 g pork shoulder roast on top of the sauerkraut mixture in the pot. Pour the 1 cup of chicken broth around the roast.
7. 7Cover the pot tightly with its lid. Carefully transfer the pot to the preheated oven. Bake for 2.5 to 3 hours, or until the pork is fork-tender and easily shreds. The internal temperature of the pork should reach at least 90°C.
8. 8Once cooked, carefully remove the pot from the oven. Let the pork roast rest in the pot, covered, for 10 minutes. This allows the juices to redistribute, making the meat more tender. Shred or slice the pork and serve it with the sauerkraut mixture from the pot.

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