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6 Serves
112 Mins
45 g
9 g
40 g
Preheat your oven to 175°C. Using a sharp knife, cut the pork shoulder into bite-sized cubes.
Ingredients, vitamins, and health benefits
Pork Shoulder Roast
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TunisianVitamin E
1 mg / 15 mgVitamin K
21 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
51 µg / 400 µgCalcium
106 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
410 mg / 1,250 mgPotassium
927 mg / 4,700 mgSodium
1515 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
66 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
14 g / 20 gCholesterol
163 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
In a large Dutch oven, heat the oil over medium heat. Add the diced onions and sauté until translucent.
Add the cubed pork shoulder to the Dutch oven and brown the meat on all sides.
Stir in the sauerkraut, ensuring it is well distributed with the pork and onions.
Season the mixture with salt and black pepper, then cover the Dutch oven and transfer it to the oven to bake until the pork is fork-tender.
Onion
Olive Oil
White Sauerkraut
Salt
Black Pepper
Vitamin A
5 µg / 900 µgVitamin C
25 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
21 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
51 µg / 400 µgCalcium
106 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
410 mg / 1,250 mgPotassium
927 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
14 g / 20 gCholesterol
163 mg / 300 mgCaffeine
0 mgNet Carbs
10
g18
g11
g
PolishZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
66 µg / 55 µgAlcohol
0 g