Savory Pork and Sauerkraut

Heat oil in a large skillet over medium-high heat. Add the cubed pork shoulder and brown on all sides, working in batches if necessary to avoid overcrowding, about 8-10 minutes total.

Stir in the chopped onion and cook for 2-3 minutes until softened and fragrant, scraping up any browned bits from the bottom of the skillet.

Sprinkle paprika, salt, and caraway seeds over the pork and onion mixture, then stir well to coat everything evenly.

Pour in the water, making sure to deglaze the pan and combine all ingredients thoroughly. Bring the mixture to a simmer.

Add the drained sauerkraut and granulated sugar to the skillet, stirring to combine with the pork mixture.

Reduce heat to low, cover the skillet, and simmer gently for 30-35 minutes until the pork is tender and cooked through.

Remove from heat and stir in the sour cream until fully incorporated and the sauce is creamy and smooth.

Taste and adjust seasoning with additional salt if needed, then serve hot directly from the skillet or transfer to serving plates.