Cut the pork shoulder into bite-sized pieces.

Heat vegetable oil in a large pot over medium heat and brown the pork pieces on all sides.

Chop the onion and carrot finely.

Add the chopped onion, carrot, and bay leaves to the pot with the browned pork. Cook until the onion becomes translucent.

Add the sauerkraut to the pot and stir to combine.

Season with black pepper, caraway seeds, and brown sugar. Mix well.

Pour in the water, bring to a boil, then reduce the heat to low and cover the pot.

Let it simmer for about 1.5 to 2 hours until the pork is tender and the flavors are well combined.

Meanwhile, peel and boil the potatoes until tender, about 20 minutes. Drain and set aside.

Serve the stewed sauerkraut and pork hot, garnished with fresh parsley and boiled potatoes on the side.