Ingredients
Gather Your Ingredients
1 (3 1/2-pound) boneless pork butt roast, trimmed and cut into 1 1/2-inch pieces
Salt and pepper
1 tablespoon vegetable oil
1 onion, chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
2 celery ribs, chopped fine
1 plum tomato, chopped
3 tablespoons sweet paprika
1 tablespoon caraway seeds
2 garlic cloves, minced
3 cups water
2 cups sauerkraut, rinsed and drained
Sour cream
minced fresh dill
Directions
1
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat pork dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper.
2
2. Heat oil in Dutch oven over medium-high heat until just smoking. Add half of pork and cook, stirring occasionally, until brown on all sides, about 8 minutes; transfer to bowl. (Reduce heat if bottom of pot begins to scorch.) Repeat with remaining pork.
3
3. Reduce heat to medium. Add onion, bell pepper, celery, tomato, and ½ teaspoon salt to now-empty pot and cook until vegetables are softened and liquid has evaporated, 8 to 10 minutes, scraping up any browned bits.
4
4. Add paprika, caraway seeds, and garlic and cook until fragrant, about 1 minute. Stir in water and pork and any accumulated juices and bring to simmer, scraping up any browned bits. Cover, transfer to oven, and cook for 1 hour. Stir in sauerkraut, cover, return pot to oven, and continue to cook until pork is fully tender, about 30 minutes longer.
5
5. Using wide spoon, skim off any surface fat. Season with salt and pepper to taste. Serve, garnished with sour cream and dill.