Vepřo knedlo zelo

Ingredients

• 3 pounds pork shoulder
• 2 cups sauerkraut
• 12 ounces bread dumplings
• 4 cloves garlic
• 1 tablespoon caraway seeds
• 2 medium onions
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups beef broth
• 2 leaves bay leaves
• 2 tablespoons butter
• 2 tablespoons parsley

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Pat the pork shoulder dry with paper towels and rub it with salt, black pepper, and caraway seeds.

3. 3

   In a large oven-safe skillet, heat vegetable oil over medium-high heat. Sear the pork on all sides until browned, about 4-5 minutes per side.

4. 4

   Remove the pork from the skillet and set aside. In the same skillet, add chopped onions and minced garlic. Sauté for about 3-4 minutes until the onions are translucent.

5. 5

   Add the sauerkraut, beef broth, and bay leaves to the skillet. Stir to combine.

6. 6

   Place the seared pork shoulder back into the skillet, nestling it into the sauerkraut mixture.

7. 7

   Cover the skillet with a lid or foil and transfer it to the preheated oven. Roast for 2 hours.

8. 8

   After 2 hours, remove the cover and continue roasting for an additional 30 minutes, or until the pork is tender and the internal temperature reaches 190°F (88°C).

9. 9

   While the pork is roasting, prepare the bread dumplings according to package instructions.

10. 10

    Once the pork is done, remove it from the oven and let it rest for 10-15 minutes before slicing.

11. 11

    Serve the sliced pork with sauerkraut and bread dumplings. Drizzle melted butter over the dumplings and garnish with chopped parsley.