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Thursday, January 1, 2009

New Year's Pork and Sauerkraut

It's a tradition for Casey to eat Pork and Sauerkraut on New Year's Day so he begged me to make it this year. I found a recipe for the traditional Lancaster County way. I was skeptical because when we were first together, Casey tried to make it for me and it was pretty gross. This time it turned out really flavorful, juicy and delicious. It doesn't look like much but damn it was good!


Ingredients:
1 (4 lb) pork loin roast (we used 2.5 lbs)
1 tsp caraway seeds (used slightly more)
salt and pepper to taste
2 cups sauerkraut with liquid (used slightly more, two bags, we like lots of sauerkraut!)

Directions:
Cut pork loin (if necessary) to fit into slow cooker. Season with caraway seeds, salt and pepper to taste. Pour sauerkraut over the roast.
Cook on high for 1 hour then on low for 5-6 hours. Internal temperature of the roast should be at least 160 degrees. Serve over mashed potatoes!

Notes:
I was short on time so I cooked our roast on high for 3 hours, then on low for 2. The roast was 186 degrees when I turned off the crock pot. The meat was perfect and delicious, it had started to fall apart in the crock pot.


Labels: ,

7 Comments:

Blogger chris said...

came for the brown and balsamic pork and couldnt believe me own eyes that someone else eats pork roast and saurkraut for new years day. my husbands family does it too and i have since joining the family 22 years ago. our recipe varies a bit and we eat ours at midnight(and the next few meals!) we also add brauts or keilbasa. my husband and his family eat theirs with ketchup...aaack!
thanks for sharing. lots of yummy food here. were having the pork roast tonight, prepared in my electric pressure cooker. love that thing.

August 11, 2011 at 5:01 PM  
Blogger Julie said...

@chris This made me smile. I grew up eating pork and saurkraut and love it with mash potatoes. We ate it any time of year. What made me chuckle was your ketchup comment. I grew up in Delaware and we put ketchup on EVERYTHING - steak, tacos ect:)

October 20, 2011 at 11:50 AM  
Blogger Anonymous said...

pork and saurkraut for new year is a staple in this part of the country..western pa..one thing that really helps the pork too, cut slits into the pork and shove whole cloves of garlic into the meat before cooking, when you find them as your eating it's like a bite of heaven...also adding some apple cider vinegar to your saurkraut really kicks up the taste...we add hot dogs for the kids, and real polish kobalska for the adults...is is 12/31 yet I'm hungry just thinking bout it?!?!?

November 17, 2011 at 8:12 PM  
Anonymous Anonymous said...

I have always loved pork roast and sauerkraut but did not know it was a traditional New Year meal until we lived in PA for 2 yrs. I have been making it for New Year's Day for 25 yrs now!!! My family LOVES it!

November 20, 2011 at 7:06 PM  
Anonymous Audrey said...

I grew up eating pork and sauerkraut for New Years. Being Polish and German we also add kielbasa but the newest addition is V8 juice. It gives the sauerkraut the best flavor. Love it any time of year!

February 14, 2012 at 7:42 PM  
Anonymous Anonymous said...

This looks delicious; I use fresh raw onions & garlic & several apples, with a small amount of brown sugar (no caraway seeds)
my mom used to cook dumplings on top (just bisquick mix) -- after everything else was cooked -- they taste delicious with all the kraut liquid

February 16, 2012 at 4:26 PM  
Anonymous becky said...

I grew up eating Pork & Saurkraut with potato dumplings on New Year's Day. Since I moved to Chicago, none of my friends here have heard of such a thing. Thank goodness my bohemian aunt shared her dumpling recipe with me before she passed away. We usually make it all in the oven but I'm going to try this crockpot recipe today! I'm the only one that eats it anymore! lol

December 31, 2012 at 1:31 PM  

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C + C Marriage Factory: New Year's Pork and Sauerkraut

New Year's Pork and Sauerkraut

It's a tradition for Casey to eat Pork and Sauerkraut on New Year's Day so he begged me to make it this year. I found a recipe for the traditional Lancaster County way. I was skeptical because when we were first together, Casey tried to make it for me and it was pretty gross. This time it turned out really flavorful, juicy and delicious. It doesn't look like much but damn it was good!


Ingredients:
1 (4 lb) pork loin roast (we used 2.5 lbs)
1 tsp caraway seeds (used slightly more)
salt and pepper to taste
2 cups sauerkraut with liquid (used slightly more, two bags, we like lots of sauerkraut!)

Directions:
Cut pork loin (if necessary) to fit into slow cooker. Season with caraway seeds, salt and pepper to taste. Pour sauerkraut over the roast.
Cook on high for 1 hour then on low for 5-6 hours. Internal temperature of the roast should be at least 160 degrees. Serve over mashed potatoes!

Notes:
I was short on time so I cooked our roast on high for 3 hours, then on low for 2. The roast was 186 degrees when I turned off the crock pot. The meat was perfect and delicious, it had started to fall apart in the crock pot.


Labels: ,