WHERE TO BUY OREGON HAZELNUTS RECIPES

Name: Slow-Roasted Pork with Sauerkraut, Apples and Dried Fruits
Total time: 6 h
Yield: 8 to 10 Servings
Ingredients: 7 to 8 pound bone-in pork butt roast (see headnote); 7 tablespoons Dijon mustard, divided; 1/4 cup plus 1 tablespoon cider vinegar, divided; 4 medium garlic cloves, minced; 2 tablespoons caraway seeds, coarsely ground, divided; 2 tablespoons fennel seeds, coarsely ground, divided; 1 tablespoon ground coriander; Kosher salt and ground black pepper; 3 pounds refrigerated sauerkraut (see headnote), rinsed and drained (about 6 cups); 1 large red onion, root end intact, cut into ½-inch wedges; 6 ounces (1 cup) pitted prunes, halved; 6 ounces (1 cup) dried apricots, halved; 2 firm-textured apples, such as Honeycrisp or Fuji, cored and cut into 1-inch chunks

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