Latvian Braised Pork with Caraway Potatoes and Pickles

Method

1. In a large pot, sauté onions in butter until soft.
2. Add pork shoulder and cook until browned on all sides.
3. Stir in caraway seeds and add enough water to cover the pork.
4. Bring to a boil, then reduce heat and simmer for 1.5-2 hours until tender.
5. While the pork cooks, peel and slice potatoes. Sauté onions in butter until golden.
6. Add potatoes to the pan, season, and cook until tender.
7. Serve the pork with caraway potatoes and pickles on the side.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.