Classic Polish Pork Goulash

Method

1. Dice the pork shoulder into 2-inch pieces. In a large pot, brown the pork over medium heat, then set aside.
2. In the same pot, sauté the onion and garlic until softened. Add the carrots and potatoes, and cook for 5 minutes.
3. Add the sauerkraut, caraway seeds, and a splash of water. Stir well and return the pork to the pot.
4. Sprinkle flour over the mixture and stir to combine. Add enough water to cover the ingredients.
5. Simmer on low heat for 1.5-2 hours until the pork is tender. Season with salt and pepper before serving.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.