Tomorrow night is New Year’s Eve–no matter what your plans are I am willing to bet that Pork and Sauerkraut will make an appearance at some
time in your New Year celebration. As for the Butcher and I, we can eat Pork and Sauerkraut anytime. We both like it. For those of you who may be a little afraid to tackle this dish I am giving you the most basic recipe but it will be delicious. Don’t worry if you make too much, this freezes well and you can pull it out when you are in the mood for Pork and Sauerkraut.
Simply Pork and Sauerkraut
4 to 5 pound pork butt or 3 to 4 pound boneless pork loin (available at your local meat market)
2) 2 pound bags of Snowfloss Sauerkraut (available at your local butcher shop)
Open the bags of sauerkraut and dump the contents in the bottom of your slow cooker. If you want, you can drain the sauerkraut before you put it in the slow cooker. I do not drain mine. I leave the juices with the sauerkraut. Put the pork roast on top of the sauerkraut. Put the fat side up. Put the lid on the slow cooker and cook on high for 2 hours. Change the setting to low and cook for an additional 5 hours. Your will have delicious pork and sauerkraut to share with your friends and family.
Note: you can also cook this in a covered roaster pan in your oven at 325 degrees for 5 to 6 hours.
We are wishing you a prosperous and blessed New Year! Until next time, from our Butcher Block to your Table
