Roast Pork and Sauerkraut

Description

Pork and Sauerkraut is a New Year’s dish in Pennsylvania that traditionally is meant to bring good luck in the new year. This dish can trace its origins back to the area of modern-day Germany, where variations of this dish are still prepared today. Why this particular combination, one may ask? Historically, cabbage was harvested in October each year, which was then often fermented into sauerkraut for storage in the winter. As for the pork, the slaughtering of animals typically took place in early winter, meaning that the sauerkraut was usually done fermenting around the same time that pigs were being slaughtered for the winter. Hence, this good luck dish was born. Pork and sauerkraut arrived to Pennsylvania through German immigrants, which is a US state with a historically deep German heritage. Centuries later, this New Year’s tradition ives on and continues to be a popular New Year’s dish throughout the state.

Ingredients

• 1 pork shoulder roast, 3 lbs (1360 g)

• 2 cups sauerkraut (300 g)

• 1 medium onion, sliced

• 1 golden delicious apple, peeled and cut into medium cubes

• 1 tsp caraway seed (5 g)

• 1 can hard apple cider or beer

• 2 cups chicken stock or water (470 ml)

• 3 whole cloves garlic

• 1 bay leaf

• 2 sprigs thyme

• 1 tsp smoked paprika (6 g)

• 2 tbsp vegetable oil (30 ml)

• 1 tbsp salt (18 g)

• 1 tbsp black pepper (16 g)

Preparation

Season pork shoulder with salt, pepper & paprika. Allow to sit, uncovered at room temperature for at least an hour. Heat a Dutch oven over high heat and add the oil. Add the pork shoulder and fry until golden brown, about 3-5 minutes on each side. Remove pork and place on a dish.

Preheat oven to 325 degrees (160 C). Lower heat to medium and add the onion, garlic and apple. Cook for 5 minutes , stirring often, or until onions are softened. Then turn the heat to high and add the cider, bay leaf, thyme and caraway seeds. Scrape the bottom of the pan to release brown bits and cook until alcohol evaporates, about 1 minute. Add the sauerkraut and chicken stock, then add the pork roast back, along with any resting juices. Bring the mixture to a simmer, cover, then place in the oven to bake for 2-3 hours. Check every hour to see if it needs any more liquid, and add extra water or stock as necessary.

The pork will be done when it is easily shredded with two forks. Serve the pork and sauerkraut with mashed or roasted potatoes.

Notes

• For a faster cooking time, some versions of this recipe use cubes of pork shoulder instead.

• Some versions of this recipe are also made with the addition of Kielbasa sausage and bacon.