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.
