Instructions
Follow the steps and taste along the way.
Prepare the meat and vegetables
Cut the pork shoulder into approximately 3 cm cubes and pat dry. Finely chop the onion. Taste the sauerkraut; if it is very salty or sharp, briefly rinse it under cold water and squeeze it well. Cut the squash into wedges about 2 cm wide.
Brown the pork
Heat 15 ml of oil in a heavy pot over medium-high heat. Season the meat with 3 g of salt and pepper. Brown it in two batches so the pot is not overcrowded, for about 3 minutes per side, until browned. Transfer the browned pieces to a plate.
Start braising the meat
Add the onion to the same pot and sauté for 4 minutes. Add one finely chopped garlic clove, the caraway, and smoked paprika; stir for 30 seconds. Return the meat to the pot, pour in the beer and water, add the bay leaves, and bring to a gentle boil. Cover and braise over low heat for 60 minutes; the liquid should only simmer gently.
Add the sauerkraut and roast the squash
Stir the sauerkraut into the pot and continue braising, covered, for another 25 minutes, until the meat is tender. Meanwhile, preheat the oven to 210 °C. Toss the squash with the remaining 15 ml of oil and 2 g of salt, spread it in a single layer on a baking sheet, and roast for 25 to 30 minutes, until the edges are browned and the flesh is tender. After 20 minutes, add the remaining two garlic cloves to the squash, crushed with the flat side of a knife.
Adjust the acidity and serve
Remove the bay leaves from the pot. Stir in the apple cider vinegar, taste, and add up to 1 g more salt if needed. The sauce should be savory and full-flavored, yet still pleasantly tangy. Chop the parsley. Divide the sauerkraut and meat and the roasted squash among plates; sprinkle with parsley and serve hot.
