Pork and Sauerkraut
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"Eating sauerkraut on New Year's is an old Pennsylvania Dutch tradition, said to bring good luck. The traditional meal consists of pork and sauerkraut served together, with sauerkraut representing luck and the pig representing rooting into the New Year . It's a feel-good and flavorsome ritual and it may be just what you need to start the New Year. Serve with mashed potatoes or dumplings."
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Ingredients3 h 25 m servings 244 cals
Original recipe yields 6 servings
- Preheat oven to 400 degrees F (200 degrees C).
- Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
- Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
- Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.
- Cook's Notes:
- Substitute 1 bag or 3 pints of homemade sauerkraut if preferred.
- Adding the apple and onion takes away the after-effects of the sauerkraut.
- If adding dumplings, do so after step 3. Remove cooked roast from roasting pan and pour sauerkraut mixture into a large pot, stirring in more water if needed. Bring to a boil. Drop dumpling batter by teaspoonfuls on top of boiling sauerkraut. Reduce heat, cover tightly, and steam dumplings until cooked, about 12 minutes.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of canned sauerkraut. The actual amount of sauerkraut consumed will vary.
Per Serving: 244 calories; 9 g fat; 12.5 g carbohydrates; 28 g protein; 80 mg cholesterol; 971 mg sodium. Full nutrition