Pork and Sauerkraut

Pork and Sauerkraut – a PA Dutch favorite and traditional New Years Day meal.
This is my Polish grandmom's extra special version. This flavorful version gives
a little extra care to the onions & sauerkraut.

Servings: 6 -8

Author:

Prep Time
40 minutes

Cook Time
6 hours

Total Time
6 hours, 40 minutes

Course:

Pork

Cuisine:

American Polish Pennsylvania Dutch

Keywords:

pork Sauerkraut pork and sauerkraut

🧂 Ingredients

2 large onions

chopped
6 tablespoon butter
3 cloves garlic

minced
2 pound bag of sauerkraut

if you like lots of kraut you may want to use an additional 1-2 pounds
3-4 pound pork shoulder/butt roast
salt and pepper

Instructions

1 Preheat oven to 250
2 Melt butter over medium-high heat in a saute pan.
3 Add onions and saute until golden brown, about 10- 15 minutes.
4 Empty sauerkraut into a colander. Rinse it and squeeze out all the liquid a few
times. Set aside.
5 Add garlic to onions, saute for a minute or two.
6 Add sauerkraut to saute pan. Reduce heat to medium. Cook for about 15 minutes,
mixing often, until everything is well blended. Add a bit more butter if mixture
seems too dry.
7 Generously salt and pepper all sides of a pork roast. Place into a roasting pan.
Spoon sauerkraut over roast. Cover with lid and cook for 5-6 hours or until pork
is fork tender. If using a lean roast, check pan after an hour. If everything
seems to be drying out, add a cup of water.
8 When pork is tender, shred/chunk pork, remove any bones, salt & pepper to taste
and mix pork and sauerkraut together.
9 Serve over mashed potatoes, spaetzle, noodles or potato chunks. Enjoy : )