Pork, Sauerkraut and Butter Noodles

Heat oil in a large dutch oven over medium-high heat.  

Heavily season the pork on the fatty side with salt and pepper. 

Place the pork seasoned side down into heated oil. Season the other side. 

Cook until browned, about 4 minutes. Once browned, flip and continue to cook until browned, about 3 – 4 minutes.

Remove pork butt and set aside. Don’t drain the juices in the pot as they are important for flavor. 

Add sliced onions and cook for 3 to 4 minutes until onions are slightly browned and softened. Stir in a large pinch of salt and ground black pepper, and garlic and cook for about 30 seconds.

Stir in sauerkraut, brown sugar, apple slices and another pinch of salt and ground black pepper. Add in about Mrs. Miller’s Chicken Soup Base and one cup of water. Nestle the pork into the kraut mixture.

Combine all together in a casserole dish covered with foil and bake in the oven at 325˚ for 1.5 hours. 

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain

Mix noodles in butter and set aside. 

Once the pork is tender, remove it from the oven. Cool until you can easily cut into chunks or shred.

After the pork is cut into pieces, taste the sauerkraut mixture for salt and pepper, adjusting to taste.

Serve pork and kraut mixture over noodles, top with parsley and enjoy!