Pork Shoulder with Sauerkraut and Apples

INGREDIENTS

• 1 boneless pork shoulder roast, 4 to 5 lb.
• Salt and freshly ground pepper, to taste
• 2 Tbs. unsalted butter
• 2 Tbs. canola oil
• 1 yellow onion, thinly sliced
• 3 Golden Delicious apples, peeled, halved and cored
• 1 Tbs. fresh thyme
• 1/2 cup dry white wine, such as Chardonnay
• 2 lb. sauerkraut, squeezed dry
• 1/4 cup firmly packed dark brown sugar
• 1 Tbs. caraway seeds