Sauerkraut and Pork

My family has always celebrated New Years by making Sauerkraut and Pork. This tradition is something my Grandmother picked up from her Mom and Dad and has just been carried down the generations. I poked around on the internet to learn a little bit about the dish and where the tradition might possibly have come from. I learned that the dish is a Dutch dish and that the Sauerkraut and Pork tradition for New Years is primarily found in areas that were settled by the Dutch, people that come from areas that were settled by the Dutch, and by people with Dutch ancestors. My Grandmother is from Pittsburg, Pennsylvanian, which my research found was a Dutch area for a while and hence that’s where our family’s Sauerkraut and Pork tradition comes from. (I am no expert on this and I am just sharing what the little bit of poking around on the internet found about this tradition; I do not want to offend anyone).

Recipe Review:
This is just one of the many ways that Sauerkraut and Pork and be cooked.

What you need:

Crockpot
Pork Roast (I used a 5lb roast)
Sauerkraut (As much as you would like. I used enough to cover fill the Crockpot)
1 ½ cups Brown Sugar

Directions:

In a large skillet, brown all sides of the roast. (This helps seal all the juices.)

Place roast in the Crockpot. Add as such Sauerkraut as you would like (if you do not cover the roast in the Sauerkraut you may want to add some water).

About 1 hour into cooking mix 1 cup of brown sugar in with the Sauerkraut and coat the top of the roast with the other ½.

Cook roast (depending on size) on HIGH for 3-5 hours or LOW 8-10, stirring occasionally.

Notes:

I have a 6 qt Crockpot and used a 5.5 lb roast and it took 4 hours for it to cook.

Serving Suggestions:

Serve with mashed potatoes.

Sweet Barbeque Pork Roast

Summer time is barbeque time. Whether it is barbeque on the grill or just a plain barbeque pork roast, there is just something about summer that is perfect for having any kind of barbeque.

While this recipe isn’t your barbeque on the grill recipe, it is an amazing basic barbeque pork roast recipe that is perfect for picnics and family get togethers, as well as just an everyday dinner. And what makes it even better is how simple the recipe is.

What you need:

Pork Shoulder Roast (size really does not matter)
½ – ¾ bottle Honey Barbeque Sauce (I use Kraft)
1 bottle Brown Sugar Barbeque Sauce (I use Kraft)

(If you do not like Kraft Barbeque Sauce or you have your own favorite barbeque sauce it can use instead.)

Directions:

Rinse off the roast and place it in a large pot. Then add the ½ – ¾ bottle Honey Barbeque Sauce (or whatever barbeque sauce you decide to use) to the pot with the roast. Then add enough water to the pot to cover the roast. After the water is added stir it a little to mix the barbeque sauce with the water.

Cover the roast and cook it on the stove at a low heat until the meat is tender and starts to fall off the bone and breaks up easily. Start checking the roast for doneness after about 3 to 4 hours. A small roast should be done around this time. The larger the roast, the longer it is going to need to cook.

When the roast is completely cooked remove it from the pot and discard the water. Then shred the meat, discarding the fat and/or bones. After the meat is shredded put the meat back into the pot and add the 1 bottle Brown Sugar Barbeque Sauce (or whatever other barbeque sauce) mixing it into the meat. Fill the empty sauce bottle with water and then pour the water in with the barbeque meat and mix.

Simmer the meat stirring every few minutes until ready to serve.

(This recipe can also be fixed in a crock pot instead of on the stove. I do not have a crock pot at the moment so I fix my barbeque roast in a large pot on the stove.)

Meal Idea:

This sweet Barbeque Pork Roast makes great main dish as barbeque sandwiches served on toasted buns or plain bread. Some side dish ideas to serve with it include bake beans, French fries, corn, coleslaw, or Brunswick stew.  

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Hope you enjoy it :)