A Pennsylvania New Year's Day tradition with a bit more flavor!

Anonymous

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Recipe Summary

prep:
20 mins
cook:
5 hrs
additional:
4 hrs
total:
9 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Brine:

Directions

Instructions Checklist
  • Pour water, apple juice, cider vinegar, molasses, kosher salt, pickling spice, and black peppercorns in a saucepan; bring to a boil, stirring to dissolve salt and molasses. Simmer to blend flavors, about 5 minutes. Pour 2 cups ice into brine and stir to melt ice and cool brine.

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  • Place pork loin into a large container and pack 2 more cups ice, or as needed, around the meat. Pour brine over ice and pork, cover, and refrigerate at least 4 hours to overnight.

  • Remove pork roast from brine and place into a slow cooker; pour 2 cups brine over the meat. Discard remaining brine. Spread sauerkraut, onion slices, brown sugar, fennel seeds, and coriander over pork roast. Set cooker on Low and cook for 3 hours. Add carrots to slow cooker and cook 1 more hour; add apples, cranberries, and walnuts and cook until an instant-read meat thermometer inserted into the thickest part of the roast reads 160 degrees F (70 degrees C), about 1 hour more.

Editor's Note:

The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Nutrition Facts

543 calories; protein 42.5g 85% DV; carbohydrates 50g 16% DV; fat 20g 31% DV; cholesterol 106.2mg 35% DV; sodium 7056.2mg 282% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2015
We have used this exact recipe (minus walnuts) for News Years dinner for several years now. The pork is so tender! I do let it sit in the brine overnight and only use 1 cup of it in the crockpot. Delicious pork with a great mixture of flavors. Read More
(1)

Most helpful critical review

Rating: 3 stars
02/08/2013
I'm truly sorry that I couldn't give this recipe a better rating but it just didn't deserve it. I followed the recipe with one exception: I used less sauerkraut. If you are intrigued with the recipe don't be discouraged - maybe I misread something and am unaware of it but I would advise NOT using any of the brine for the cooking portion - use apple juice instead Read More
(2)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/08/2013
I'm truly sorry that I couldn't give this recipe a better rating but it just didn't deserve it. I followed the recipe with one exception: I used less sauerkraut. If you are intrigued with the recipe don't be discouraged - maybe I misread something and am unaware of it but I would advise NOT using any of the brine for the cooking portion - use apple juice instead Read More
(2)
Rating: 5 stars
12/29/2015
We have used this exact recipe (minus walnuts) for News Years dinner for several years now. The pork is so tender! I do let it sit in the brine overnight and only use 1 cup of it in the crockpot. Delicious pork with a great mixture of flavors. Read More
(1)