I made this recipe yesterday for a family holiday party. I usually use a crockpot but since I doubled the recipe, my crockpot was too small. So instead, I just used a heavy duty large pot and slow cooked it all day until the meat just falls apart. It was perfect and everyone raved about it. This is a popular dish for a lucky New Year in our area (south central PA). When serving, I usually make mashed potatoes and put the pork/sauerkraut on top. However, yesterday I made a combo of mashed potato/mashed cauliflower (made with rice milk since I'm allergic to dairy) and it was THE BOMB!!!! You can also serve over noodles, if you prefer.
Slow Cooker Lancaster County Pork and Sauerkraut
You will need:
1 (4 pound) pork loin roast
1 teaspoon caraway seeds
salt and pepper to taste
2 cups sauerkraut with liquid
1.Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
2.Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 160 degrees F (70 degrees C).
Enjoy and have a Happy, Healthy NEW YEAR!!
4 comments:
Oooo, we always had that on New Years too (both my grandmothers were German) but I haven't had it for a while. I may have to go grocery shopping.
When I took e Youth Orchestra & Choir on a mini-tour of N. Germany a few years ago, one of our engagements was at a Wedding, where we were served Roast Suckling Pig and Sauerkraut as part of the Wedding Breakfast. YUM!!!
I miss going to the local volunteer fire hall on New Year's Day to get Amish made pork & sauerkraut. But my children both grew up with mom's attempts at good-luck pork and kraut each New Year's Day.
i like to add an apple to mine too!
I have very fond memories of my grandmother's pork and sauerkraut. I usually serve fried apples and pierogi's with mine but putting the apples in the dish sounds yummy!
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