I had bought a beautiful shoulder of pork from my friends Therese and Andrew - Near River Produce - and I had a leftover of Baska-Jon sauerkraut and some Granny Smith apples, so that was it!
There is nothing more simple to make: olive oil, spanish onions to start. When soft, add the pork and cook for about 30 mns to an hour depending on size. Half way through add the apples cut in quarters after removing the seeds etc. I have kept the skin to add some acidity. 15 mms before serving add the sauerkraut in a bowl, so it stays clean of the roast's juices. When ready, carve and serve. You could also add potatoes, but as it was dinner I kept it leaner. Drink a Alsace wine or a light Bordeaux with it.
Born in France, well travelled, relocated to Sydney in 1997.
A link here for our non-metric readers:
FOLLOW US ON SOCIAL MEDIA
Our French Impressions
GPO box 2051
Sydney NSW 2001