Choucroute Garnie

Step 1

Pat the 2.5 lb pork shoulder chunks completely dry with paper towels — removing surface moisture is essential for developing a deep golden crust. Season generously on all sides with 0.5 teaspoon of sea salt and a few grinds of black pepper.

Step 2

Drain and rinse the 2 lb sauerkraut under cold running water, squeezing gently with your hands to remove excess liquid. This mellows the sharp tang. Set aside.

Step 3

Prepare your aromatic vegetables: cut 1 large yellow onion into thick half-moons, cut 3 medium carrots on the bias into 1-inch pieces, cut 2 celery stalks into 1-inch chunks, and lightly crush 4 unpeeled garlic cloves with the flat of a knife.

Step 4

Toast 1 tablespoon of juniper berries in a dry skillet over medium-high heat for 30 seconds until fragrant — you should smell their piney aroma immediately. Crush them coarsely with a spoon and set aside.

Step 5

Heat 2 tablespoons of extra-virgin olive oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering, about 2 minutes. Working in two batches, brown the pork shoulder pieces for 3-4 minutes per side until deeply golden on all surfaces — do not crowd the pot. Listen for an active sizzle; if the oil is smoking, lower the heat slightly. Transfer browned pork to a plate.

Step 6

In the same pot, sauté the diced onion, carrot, and celery over medium heat, stirring occasionally, for 5-6 minutes until the onions turn translucent and the vegetables soften slightly. You should smell sweet caramelization developing.

Step 7

Add the crushed garlic cloves and stir constantly for 30 seconds until fragrant. Pour in 1.5 cups of dry Alsatian white wine and scrape the bottom of the pot with a wooden spoon to release all the caramelized brown bits — this builds flavor. Simmer for 2-3 minutes until the wine reduces by about one-quarter.

Step 8

Return the browned pork to the pot along with any accumulated juices. Add the rinsed 2 lb sauerkraut, 2 cups of low-sodium stock, the crushed juniper berries, 2 bay leaves, 3 fresh thyme sprigs, and 0.5 teaspoon of black peppercorns. Stir everything together until well combined.

Step 9

Bring to a simmer over medium heat — you should see gentle bubbles breaking the surface. Cover with a lid and transfer to a 325°F oven. Braise for 1.5 to 2 hours until the pork is fork-tender and easily shreds.

Step 10

Remove the pot from the oven and carefully nestle the 4 smoked pork chops and 6 smoked pork sausages into the sauerkraut mixture. Return to the oven, uncovered, for 30-35 minutes until the sausages are heated through and the liquid reduces slightly. You should see a thin layer of liquid pooling at the bottom.

Step 11

Remove the pot from the oven and let rest for 5 minutes. Taste the braising liquid and season with additional sea salt if needed — remember that the pork and sausages contribute saltiness. Stir 2 tablespoons of Dijon mustard into the sauerkraut until fully incorporated.

Step 12

Transfer the choucroute garnie to a large deep platter or directly to bowls. Arrange the pork chunks, pork chops, and sausages on top of the sauerkraut, then ladle 2-3 tablespoons of the braising liquid over each serving. Garnish with fresh thyme if desired. Serve hot alongside boiled potatoes and cornichons.