Choucroute

Ingredients

• • 3 cups (750 ml) sauerkraut, rinsed and drained
  • 3 carrots, peeled, cut in half and julienned
  • 1 bone-in pork shoulder roast (1.8 kg/4 lb), skin removed
  • 2 tablespoons (30 ml) butter
  • 1 tablespoon (15 ml) olive oil
  • 1 large onion, chopped
  • 1/2 teaspoon (2.5 ml) ground cumin
  • 2 cups (500 ml) white wine (Riesling or similar)
  • 1 bay leaf
  • 3 cups (750 ml) small red-skinned new potatoes, halved
  • Salt and pepper