When the month of September comes around, we start thinking of delicious apple dishes that we can serve our residents! With over 2,500 varieties of apples are grown in the United States, we have a lot of variety to choose from to serve our residents.  Apple pancakes served with warm spiced apples is a favorite for breakfast here.  Autumn Gelatin is another tantalizing dessert using those wonderful, spiced country apples that our residents enjoy!  For a savory take on a main dish using apples, we serve Apple Sauerkraut Pork Shoulder, which I have included the recipe below. It combines the wonderful taste of tangy sauerkraut with the sweetness of the apples and is simply delicious!  Enjoy!

Apple Sauerkraut Pork Shoulder

Pork Shoulder, Raw   2 lb

Table Salt 1 1/2 tsp

Black Pepper 1/2 tsp

Chipped Apples In Water 2 cans

Sauerkraut 2 cans

***For The Sauce***

Saved Pork Juices 1 Cup

Saved Apple, Sauerkraut Mix (All)

Corn Starch 1 1/2 tbsp

Water 1/8 cup

Butter Blend 1/8 cup

Black Pepper 1/2 tsp

To Prepare:

1. Place the pork into a roasting pan(s) and sprinkle evenly all over with the salt and pepper.
2. Put into the oven set at 350°F, fan on high. Cook for 45 minutes.
3. Add the drained apples and sauerkraut to the pan, cover it, turn heat down to 300°F on low, bake for 1 to 1 1/2 hour more.
4. Remove from the oven and check for doneness; it should be almost falling apart tender. Replace the cover and let rest 15 minutes.

5. To make the sauce, put the pork juices (if not enough, add water to make up the quantity you need) in a saucepan.
6. Bring to a boil, then back down to a simmer. Whisk together the cornstarch and water to make a slurry, then whisk it into the
simmering liquid. Whisk while bringing it back to a boil, add apple and sauerkraut mix then remove from the heat.
7. Whisk the butter blend and pepper into the sauce.
8. Check the pork temp with a thermometer.