3 cups (750 ml) sauerkraut, rinsed and drained

3 carrots, peeled, cut in half and julienned

1 bone-in pork shoulder roast (1.8 kg/4 lb), skin removed

2 tablespoons (30 ml) butter

1 tablespoon (15 ml) olive oil

1 large onion, chopped

1/2 teaspoon (2.5 ml) ground cumin

2 cups (500 ml) white wine (Riesling or similar)

1 bay leaf

3 cups (750 ml) small red-skinned new potatoes, halved

Salt and pepper

In a bowl, combine the sauerkraut and carrots. Set aside.

In a Dutch oven over medium heat, brown the roast on all sides in the butter and oil. Season with salt and pepper. Transfer to a plate.

In the same Dutch oven, brown the onion with the cumin. Deglaze with the wine and bring to a boil. Add the sauerkraut mixture, the roast and the bay leaf. Cover, reduce the heat and simmer gently for 90 minutes. Turn the meat and add the potatoes, pushing them into the cooking juices. Cover and continue cooking until the meat is fork tender, about 2 hours. Discard the bay leaf and adjust the seasoning.

Serve with Savoury Baked Apples (see recipe).

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