1 cup Diamond Crystal kosher salt
1/2 cup dark brown sugar
1 ounce ground coriander
1 ounce ground cumin
1/2 ounce ground black pepper
1/2 ounce red pepper flakes
One 3 1/2- to 4-pound bone-in pork shoulder, skin off, trimmed
One 1-pound bag spicy sauerkraut, preferably Cleveland Kraut Spicy Kraut, chopped
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sour cream, at room temperature
2 teaspoons kosher salt, plus more for the cooking water
4 large eggs, at room temperature
4 cups all-purpose flour, plus more for rolling
Oven method if you don’t have a smoker: Preheat the oven to 350 degrees F. Roast the pork, covered with aluminum foil until fork-tender, 2 1/2 to 3 hours. When cool enough to handle, pull and chop into small pieces and discard the bone.
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