Serbian Podvarak with Slow-Roast Pork Shoulder

⏱ 240 min · Serves 6

A Balkan winter classic: sauerkraut slowly braised with onions, smoked paprika and bacon until dark, sweet and silky, crowned with a burnished slab of slow-roast pork shoulder. Deeply savoury, forgiving to cook, and even better the next day.

Per serving: 720 kcal · 54.0g protein · 16.0g carbs · 48.0g fat

Ingredients

• 1.5 kg boneless pork shoulder, skin scored or rind removed
• 2 tsp fine salt
• 1 tsp coarse black pepper
• 1 tbsp sweet paprika
• 4 garlic cloves, crushed
• 2 tbsp sunflower oil
• 1.2 kg sauerkraut, drained and lightly rinsed
• 150 g smoked streaky bacon or smoked pork belly, diced
• 3 large onions, thinly sliced
• 2 tbsp lard or sunflower oil
• 1 tbsp sweet paprika (for the kraut)
• 1 tsp hot paprika or a pinch chilli flakes
• 2 bay leaves
• 1 tsp caraway seeds
• 1 tbsp tomato purée
• 400 ml chicken or pork stock
• 1 tsp honey or sugar
• Salt and pepper to taste
• Small handful flat-leaf parsley, chopped
• Crusty bread, to serve

Method

1. Rub the pork all over with the salt, pepper, sweet paprika, crushed garlic and sunflower oil. Leave at room temperature for 30 minutes while the oven heats to 220C/200C fan.
2. Sit the pork in a roasting tin and roast at 220C for 25 minutes to colour, then lower the oven to 160C/140C fan.
3. Meanwhile, fry the bacon in the lard in a wide casserole over medium heat until the fat runs, about 5 minutes. Add the onions and cook gently for 12-15 minutes until soft and golden.
4. Stir in both paprikas off the heat so they don't burn, then the tomato purée, caraway, bay leaves and honey.
5. Add the drained sauerkraut and toss well to coat. Pour in the stock, season lightly, and bring to a simmer.
6. Lift the pork out of its tin and nestle it on top of the sauerkraut. Scrape any tin juices over. Cover with a lid or foil.
7. Braise at 160C for 2 hours 30 minutes, basting the pork with the kraut juices once or twice, until the meat pulls apart easily.
8. Uncover, raise the oven to 200C and roast 20-25 minutes more so the pork crusts and the kraut edges caramelise. Add a splash of stock if it looks dry.
9. Rest the pork 15 minutes, then slice or pull into chunks. Taste the podvarak and adjust salt, pepper or a little honey. Scatter with parsley and serve with crusty bread.