Shredded Pork and Sauerkraut

Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Heat bacon grease in a large skillet over medium heat. Add onions; cook and stir until onions are translucent, about 5 minutes.

Step 3
Arrange sauerkraut and apples in a large roasting pan. Top with cooked onions and remaining bacon grease.

Step 4
Mix chicken broth, brown sugar, and mustard powder together in a microwave-safe bowl. Microwave on high until sugar dissolves and broth is heated through, about 2 minutes. Stir and pour over sauerkraut mixture, mixing to combine.

Step 5
Cut several deep slits in the top of the pork loin and place in the center of the sauerkraut mixture. Cover roasting pan with aluminum foil.

Step 6
Roast pork in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 250 degrees F (121 degrees C). Continue roasting pork until tender and pulls apart easily, 2 to 3 hours. Remove from oven and cool until easily handled, about 15 minutes.

Step 7
Discard pork bones, shred pork using 2 forks and return to pan with sauerkraut mixture. Stir well to combine.