Step 1

Preheat the oven to 325 degrees.

Step 2

Remove the pork roast from it's packaging and pat dry with paper towels. Season liberally with salt and pepper (like if you think it's too much salt, it's probably not.)

Step 3

In a large dutch oven (or skillet if you're using a slow cooker), heat the oil over medium-high heat and add the pork. Sear the roast until golden brown and a crust has formed. Using tongs, turn the pork over and sear. Repeat this procedure until all the sides are browned and transfer to a platter.

Step 4

Pour off all but two tablespoons of fat from the pot and return to the heat. Add the onions and fennel. Cook until softened and starting to brown. Add the apples and cook until they begin to soften. Stir in the garlic and cook one minute until fragrant. Add the thyme and the white wine. Scrape the bottom of the pan with a wooden spoon or spatula to release the brown bits and cook until the wine has reduced by 1/ Stir in the sauerkraut, brown sugar, caraway seeds and bay leaves.

Step 5

Make a "nest" in the center of the sauerkraut mixture and return the pork to the pan. Add the apple cider and stock to the pot. Cover and roast in the oven for 3 hours or until the pork shreds easily with a fork.

Step 6

(For the slow cooker) Transfer the pork to the slow cooker and surround the roast with the sauerkraut mixture. Add the apple cider and stock to the pot. Cover and cook on low for 7-8 hours or until the pork shreds easily with a fork. Don't peek!