PA Dutch Pork and Sauerkraut

• Gluten free
• Paleo

• Meat

  • 2 lb Pork shoulder

• Canned Goods

  • 1 Sauerkraut

Found on mrfarmersdaughter.com

Description

Ingredients

• Pork shoulder (2-3 lbs.)
• Sauerkraut, 2 lbs. (storebought or homemade)
• 1 cup gluten-free flour
• 1-1/2 tsp. baking powder
• ½ tsp. real salt
• ¼ tsp. xanthan gum
• 1 egg
• 3 Tbls. milk
• 1 Tbls. butter

Directions

• On the stovetop in a stockpot, brown the pork shoulder on all sides in a little butter.
• Once browned, pour sauerkraut overtop and cover.
• Cook on med-low (low simmer) for about 2 hours or until meat is tender and falling apart. We traditionally leave this on the stovetop all day. ☺
• Remove pork, pick meat off of bones and remove fat. Return meat to pot. Discard fat and bones.
• Continue to cook on low while you prepare the dumplings. It should be lightly simmering.
• Mix dry ingredients together.
• In a separate bowl, mix together egg, milk and butter.
• Combine dry ingredients and wet ingredients with wooden spoon until well blended.
• *Note: depending on the gluten-free flour mix used, you may need a little more milk. Batter should be like a thick cookie dough.
• With the sauerkraut simmering, drop dumplings by large tablespoons on top.
• Cook uncovered for about 7 minutes.
• Cover and continue to cook for another 10 minutes.
• Uncover and enjoy.