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Slice the apples and onions and then set aside.
Pat the pork shoulder dry and then trim off any of the excess fat. Generously season both sides of the pork with some olive oil, garlic herb seasoning and slap ya mamma. Make sure to pres in the seasonings and completely cover it.
I used a 5.5qt Dutch oven and sear all sides of the pork for 5-8mins until the whole piece was charred.
Remove the pork and then add in the onions and some chicken broth. Cook down the onions making sure to scrap the bottom and sides of the Dutch oven. After 5mins add in the apple and brown sugar. Mix to combine and continue to cook for another 5mins.
Then pour in the sauerkraut and give everting a good mix. Put back in the pork and make sure to cover it with the onion, apple and sauerkraut mixture. Cover and cook at 350 for 3-3½hrs. Check half way through and see if you need to add any more broth.
Shred the pork and I served mine over some garlic parm mashed potatoes. Enjoy!