There’s nothing like starting the new year with a bang, and this pork shoulder recipe from Andiario in West Chester is the perfect way to do it. Prep the pork ahead of time so it can roast away during the day and be ready to serve by dinner.
Anthony Andiario’s Pork Shoulder With SauerkrautCourse: MainCuisine: American, GermanDifficulty: Medium
This pork shoulder recipe is a showstopping main that’s bound to impress guests.
1 bone-in Boston Butt pork shoulder, about 5 lbs.
10 large garlic cloves, peeled
Kosher salt and cracked black pepper to taste
1 tsp. fennel seeds, pulsed in a spice grinder
2 yellow onions
2 bay leaves
2 lbs. sauerkraut
- The day before cooking, cut 10 evenly distributed slits around the pork shoulder, sliding a garlic clove into each. Place pork shoulder in a heavy-bottomed Dutch oven and cover with a lid. Season generously with salt on all sides, followed by pepper and fennel seeds. Let rest in the refrigerator overnight.
- The following day, preheat oven to 350 degrees. Julienne onions and drain sauerkraut, reserving the liquid.
- On the stove, lightly brown pork on all sides in the Dutch oven over medium heat. Once pork is an even golden brown, remove from Dutch oven and set aside. Drain excess fat, add onions and return Dutch oven to medium heat, cooking 2–3 minutes until onions pick up the fond on the bottom.
- Remove Dutch oven from heat and add bay leaves, pork shoulder, half the sauerkraut and half its liquid. Add enough water to cover all but the top quarter of the pork shoulder. Cook at 350 degrees for 30 minutes. Drop oven temperature to 215 degrees and continue to cook 4–5 hours, until the bone pulls free without resistance.
- Add salt and pepper and the rest of the sauerkraut and its liquid to taste. Stir and let rest for 15 minutes. Serve with mashed potatoes.
Andiario, 106 W. Gay St., West Chester, (484) 887-0919, andiario.com.