• 1 4-5 Pound Pork Shoulder
  • 1 32-Ounce Jar Sauerkraut
  • 2 Tablespoons Brown Sugar
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 1 Batch Honey Mustard Sauce (see recipe below) (optional)


Step 1
Remove pork shoulder from refrigerator at least one hour before cooking. Preheat the oven to 300 degrees. Score pork shoulder and add salt and black pepper.

Step 2
Place pork shoulder in dutch oven. Cover with sauerkraut and brown sugar.

Step 3

Braise pork shoulder in covered dutch oven in a 300 degree preheated oven for 6 hours or until pork is very tender.
Step 5

Once pork shoulder is cool enough to handle, remove fat and shred pork.
Step 6

Add sauerkraut and cooking liquid to shredded pork. You can serve right away, but I feel it's so much better if you make it a day or two in advance

Step 7

Serve with honey mustard sauce

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