4 Serves
90 Mins
Preheat your oven and season the pork shoulder generously with salt and pepper.
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FilipinoVitamin K
17 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
38 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
88 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
126 mg / 420 mgPhosphorus
949 mg / 1,250 mgPotassium
1760 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
104 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
241 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Sear the pork in a roasting pan with a small amount of oil on the stove until browned on all sides.
Add chopped onions and caraway seeds to the pan, then roast in the oven until the pork is tender.
While the pork rests, heat the sauerkraut in a saucepan and prepare the bread dumplings according to package instructions.
Slice the pork and serve alongside the warm sauerkraut and dumplings, drizzling with the pan juices.
16
g7
g68
g
Canadian
Moroccan