Pork knuckle with sauerkraut for the slow cooker

Ingredients for 3 servings:

• 1 kg pork knuckle(s)
• 1 can sauerkraut, 800 g
• 1 large onion(s)
• 1 large apple
• 30 g lard
• 500 ml beef broth
• 1 tsp caraway seeds
• 1 bay leaf
• 5 juniper berries
• 1 tsp, levelled sugar
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 30 minutes

suitable for the 3.5 l Crock Pot

Peel the onion and dice finely. Wash, core, and dice the apple. Heat the lard in a pan and lightly sauté the onions. Add the diced apple to the onions and fry for two minutes. Sprinkle the sugar over the onion and apple mixture and let it caramelize slightly. Tear the sauerkraut apart (if you like, you can soak it in water first) and add it to the pan along with the caraway seeds. Mix everything well, season with pepper, and sauté for another two minutes. Now add the sauerkraut to the slow cooker, add the broth, bay leaf, and juniper berries, and stir. Rinse the pork knuckle with cold water, pat dry, and use a sharp knife (a carpet knife works well) to make a cross-shaped cut in the rind. Be careful not to cut into the meat, as otherwise it will dry out. Rub the meat with salt and pepper and place it on top of the sauerkraut, skin-side up, in the slow cooker. Close the lid. Set the slow cooker to high and cook for 8 hours. Turn the pork knuckle once after about 4 hours. Serve with boiled potatoes or mashed potatoes.