Ingredients

• 2 c. Milo’s Extra Sweet Tea
• 2 lbs. pork shoulder or butt, cubed
• 1 c. sauerkraut
• 1/4 c. crushed tomatoes
• 2 tbsp. olive oil
• 2 sweet onions, diced
• 1/8 tbsp. crushed black pepper
• 2 tsp. kosher salt
• Dough:
• ¼ c. Milo’s Extra Sweet Tea
• 1 egg
• 3 c. all-purpose flour
• ¼ c. sour cream
• 1 tsp. kosher salt

Instructions

1. Cut pork into ½ inch cubes. Season with salt and pepper.
2. In a Dutch oven, heat olive oil. Sear pork on all sides. Add crushed tomatoes, sauerkraut, and onions, then cover with Milo’s Extra Sweet Tea. Let cook until tender, about 1.5 hours.
3. While the filling cooks, use a stand mixer to mix the dough ingredients until it forms a ball. The texture should be a bit sticky, but workable.
4. Wrap the dough in plastic wrap and let rest for 30 to 60 minutes.
5. With a rolling pan and some extra flour, roll the dough to ⅛ inch thickness. Cut with a round cutter to make 4 inch disks. Keep covered with a moistened towel.
6. Once pork is fork-tender, strain the liquid into a new container. Shred the pork with forks and let cool.
7. Place 1 teaspoon of filling in the center of each disk of dough. Fold the dough over, forming a pocket around the filling. Pinch, twist, or crimp the edges to seal.
8. Bring a large stockpot of salted water to a boil. Add pierogies and cook until they float, about 2 to 4 minutes. Remove with a slotted spoon.
9. While pierogies are cooking, heat 2 tbsp. of butter in a skillet. Transfer cooked pierogies to the skillet and cook until browned on each side, about 5 minutes.
10. Serve with sour cream or pork drippings.