👨‍🍳 Instructions

1. 1

   Preheat oven to 175°C (350°F).

   💡 Tip: Ensure oven is fully preheated before placing the casserole inside.
2. 2

   In a large skillet, sauté the diced bacon over medium heat until crisp and golden brown. Remove bacon with a slotted spoon and set aside on paper towels, reserving about 1 tablespoon of bacon fat in the skillet.

   💡 Tip: This renders the fat and makes the bacon crispy.
3. 3

   Season the pork shoulder cubes with paprika and black pepper. Add olive oil to the skillet with the reserved bacon fat and heat over medium-high heat. Sear the pork cubes on all sides until golden brown. Do this in batches if necessary to avoid overcrowding the pan.

   💡 Tip: Searing locks in juices and adds depth of flavor.
4. 4

   In a large bowl, combine the drained sauerkraut, applesauce, brown sugar, and dry mustard. Mix well.

   💡 Tip: Using unsweetened applesauce provides a natural sweetness without being overpowering.
5. 5

   Spread half of the sauerkraut mixture into the bottom of a large casserole dish. Arrange the seared pork cubes over the sauerkraut. Pour the white wine over the pork.

   💡 Tip: Using a casserole dish with a lid is recommended for even cooking.
6. 6

   Top the pork with the remaining sauerkraut mixture. Sprinkle the reserved crispy bacon over the top.

   💡 Tip: Ensures a flavorful layer throughout the casserole.
7. 7

   Cover the casserole dish tightly with a lid or aluminum foil. Bake in the preheated oven for 1 hour and 30 minutes, or until the pork is tender and cooked through.

   💡 Tip: The long, slow cooking time tenderizes the pork and melds the flavors.
8. 8

   Let the casserole rest for 10 minutes before serving. Serve hot.