for years, I have been making a pork and sauerkraut dish (like my mom used to make). While I have modified her recipe for the kraut (I sorta made it up, following no guidelines nor ethnic standards, but I start with Kisslings packaged sauerkraut, rinse it only quickly, add a bit of sugar, quartered onions, quartered apple, and about 5 slices of a good smokey bacon diced), I think it turns out pretty good.
But...the pork. sometimes it dries out...while others have achieved the falling apart consistency that I desire. What the heck cut of pork roast should I get which will guarantee my desired results - cooking for about, say 2 hours around 250 or 275. Any tips?'
thanks in advance.