Ingredients

• 2 lb. Sauerkraut, fresh drained and soaked
• 3/4 cup Carrots sliced
• 1-2 Onions, medium peeled, sliced into rings
• 2-4 TBSP Oil or butter
• 1/2 cup Extra dry white vermouth
• 1-2 cup Chicken bouillon as needed

Prepare a seasoning packet using cheesecloth

• 4 sprigs Parsley fresh
• 1 Bay leaf
• 6 Peppercorns
• 10 Juniper berries optional, but a nice addition

Prepare the Millgate Farm Berkshire Pork roast , add to the casserole

• 3 lb. Millgate Farm Berkshire Pork roast Boston Butt, boneless
• 1-2 Garlic cloves peeled, slivered
• 1-2 TBSP Oil
• Dry white wine for deglazing the skillet just a splash

Directions

 

1. Soak the sauerkraut in cold water for 15-20 minutes to remove as much of the tart flavor as desired.
2. Cook the carrots and onion rings in the oil or butter without browning for about 10 minutes.
3. Add the sauerkraut after draining and squeezing as much water out as possible.
4. Fluff to mix with the vegetables and fat.
5. Cover and cook slowly to heat through, 10 minutes or so.
6. Add the wine and enough stock to just cover the sauerkraut.
7. Bury the seasoning packet  in the sauerkraut.
8. Cover casserole, bring to a simmer on top of the stove.
9. Set the casserole in a 325 degree F. oven for 3 hours.
10. The sauerkraut should be bubbling slowly during this time.
11. To prepare the Millgate Farm Berkshire Pork roast, bring it to room temperature.
12. With a sharp knife point, cut slits in the meat and insert slivers of fresh garlic.
13. Dry the roast with paper towels before browning in hot oil in a skillet.
14. Brown on all sides.
15. Deglaze skillet with a little dry white wine.
16. Add the pork and deglazing liquid to the braised sauerkraut, cover,  return to the 325 degree F. oven to continue cooking for another 2 -2 1/2 hours or until tender when tested with a fork.
17. When tender, the pork will be over 145 degrees F. internal temperature.

Suggestions to serve with the pork: Potatoes roasted with the pork and best of all, Homemade Applesauce.

Enjoy!