trimmed, boneless, lean pork shoulder, cut into 1-1/2-inch cubes
freshly ground black pepper
sauerkraut, rinsed and drained
Heat oven to 325 degree F. With flat side of large knife, crush garlic with salt to form a paste. Combine garlic paste with pork, onions, tomato paste, paprika, and pepper in a large heavy Dutch oven. Cover and roast 1-1/2 hours.
Stir in sauerkraut and caraway. Cover and roast 45 to 60 minutes more or until pork is very tender. Remove from heat and stir in sour cream. Serve with cooked egg noodles. Makes 6 servings.
- Servings Per Recipe 6
- Fat, total(g)16,
- sat. fat(g)7,
- Percent Daily Values are based on a 2,000 calorie diet