Smoked Pork with Sauerkraut and Semmelknödel

Method

1. Preheat oven to 180°C (350°F).
2. Place smoked pork in a roasting pan and season with salt, pepper, and paprika.
3. Add sliced onion, carrot, and garlic to the pan.
4. Roast for 1.5 hours, basting occasionally with apple cider vinegar.
5. Meanwhile, prepare sauerkraut by sautéing with a bit of butter until tender.
6. Reheat semmelknödel according to package instructions.
7. Serve the smoked pork with sauerkraut and semmelknödel.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.