Brined Pork and Sauerkraut

An apple and molasses brine gives a slow-cooked pork roast deep flavors. The roast simmers for hours with apples, carrots, cranberries, walnuts, and seasonings.

Pour water, apple juice, cider vinegar, molasses, kosher salt, pickling spice, and black peppercorns in a saucepan; bring to a boil, stirring to dissolve salt and molasses. Simmer to blend...


Ingredients

  • Brine:
  • 2 cups water
  • 2 cups apple juice
  • 3/4 cup cider vinegar
  • 3 tablespoons dark molasses
  • 1/2 cup kosher salt
  • 1 tablespoon pickling spice
  • 1 tablespoon whole black peppercorns
  • 4 cups ice, divided - or as needed
  • 1 (4 pound) pork loin roast
  • 2 (27 ounce) cans sauerkraut, drained
  • 1/2 onion, sliced
  • 3 tablespoons brown sugar
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground coriander
  • 4 carrots, diced
  • 2 apples, cored and sliced
  • 1 cup dried cranberries
  • 3/4 cup chopped walnuts

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