Moravský Vrabec

Ingredients

• 2 pounds pork shoulder
• 2 medium onions
• 1 pound sauerkraut
• 1 teaspoon caraway seeds
• 4 cloves garlic
• 2 tablespoons vegetable oil
• 1 cup beef broth
• 2 leaves bay leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley

Instructions

1. 1

   Preheat your oven to 325°F (160°C).

2. 2

   Cut the pork shoulder into 2-inch cubes and season with salt and black pepper.

3. 3

   In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the pork cubes and brown them on all sides, about 8-10 minutes.

4. 4

   Remove the browned pork from the pot and set aside. In the same pot, add the sliced onions and cook until they are softened and translucent, about 5 minutes.

5. 5

   Mince the garlic and add it to the onions, cooking for an additional minute until fragrant.

6. 6

   Return the pork to the pot, then add the beef broth, caraway seeds, bay leaves, and bring to a simmer.

7. 7

   Cover the pot and transfer it to the preheated oven. Braise for 1.5 to 2 hours, or until the pork is tender.

8. 8

   While the pork is braising, rinse the sauerkraut in cold water and drain well.

9. 9

   After the pork has braised for 1.5 hours, stir in the sauerkraut and return the pot to the oven, cooking for an additional 30 minutes.

10. 10

    Once done, remove the pot from the oven. Discard the bay leaves and adjust seasoning if necessary.

11. 11

    Garnish with chopped fresh parsley before serving.

12. 12

    Serve hot with bread or dumplings on the side.