Name: Slow Roasted Pork with Sauerkraut, Fennel and Apples
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12
Ingredients: 1-8 pound bone-in pork shoulder roast; 2 tablespoons olive oil; kosher salt and fresh cracked pepper; 1 large vidalia onion (sliced thin); 1 fennel bulb (sliced 1/8 inch thick); 2 apples (,peeled, cored and cut into quarters); 3 garlic cloves (peeled and crushed); 4 sprigs fresh thyme; 3/4 cup champagne or dry white wine; 16 ounces sauerkraut (rinsed thoroughly and squeezed dry); 1/4 cup light brown sugar; 1 tablespoon caraway seeds; 2 fresh bay leaves; 1 cup apple cider; 2 1/2 cups beef stock