Serves: 8
Total Calories: 580
1. Place sauerkraut in colander rinse and press out liquid.
2. Place bacon in bottom of a Dutch oven and cover with sauerkraut. Add garlic, peppercorns or pepper, clove, 1 chopped onion, apple juice, and chicken stock. Bring to boil cover and simmer for 1 hour and 15 minutes.
3. Heat vegetable oil in skillet sauté remaining chopped onion and remove. Sprinkle pork cubes with salt and pepper brown in same skillet, adding more oil if needed. (If using leftover pork, omit seasoning and browning of pork.) Add sautéed onion, bay leaf, thyme, sage, and tomatoes. Taste for additional salt and pepper.
4. Place pork mixture in the Dutch oven cover and bake in a 375° F oven for 1 hour or until meat is tender remove bay leaf. (If using leftover pork, bake for 30 minutes.) Drain mixture, remove juniper berries, peppercorns, and clove. Blend sauerkraut into pork mixture bake, uncovered, for 15 minutes. S
This Pork With Sauerkraut recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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