![]() It’s just like the sauerkraut I ferment at home. It’s really tasty! It doesn’t contain any sugar or vinegar, which is a total bonus in my book. I prefer it with the sauerkraut juice, but I have family members who prefer the chicken broth. (Note: If you’re not a huge fan of sauerkraut, or maybe you just want to mellow out the flavor of the sauerkraut, omit the sauerkraut juice and substitute about a cup of chicken broth. Then, pour 2 jars sauerkraut over pork roast – juice and all. I usually decide based on whether or not I am in an onion mood and whether or not I have them in the house. They are optional, but add a nice flavor to this dish. Step 2: Add onions if you are using them. ![]() Optional variation ingredient: 1 cup chicken broth. ![]() Whatever the reason, why tempt fate? Pork and sauerkraut for New Years in my house, and I’m giving you enough notice that you now have a handful of months to plan dinner for yours.Ĭrockpot Pork and Sauerkraut with Apples Recipe Photo Tutorialġ pork roast, approximately 2lbs, but this is flexibleĢ 25oz jars fermented sauerkraut ( I used Bubbies brand) I have also heard discussions of the color of sauerkraut symbolizing wealth because of it’s gold color. Others say it is because the pig roots forward, while the chicken scratches backward and the cow stands still, so the pig symbolizes a forward trend in the New Year. Some say the pig is supposed to symbolize prosperity due to its fattened size. It is my understanding that the origins of this folklore are from the Pennsylvania Dutch, but depending on who you ask, the reasons behind it seem to change somewhat. This recipe, as it turns out, is also good luck! There is an old superstition saying you should eat pork and sauerkraut on New Years to bring luck in the new year. It makes for a really lovely combination. This leaves you with shredded pork (similar to pulled pork) that has cooked in a combination of the juice from the sauerkraut and the apples as well as the juices from the pork itself. The basic idea of the recipe is the same, but instead of using porkchops, I use a whole pork roast. It was tasty, sure, but some days I just don’t have the time or effort to pull something like that off. Based on my memories, she usually did them in two separate pots and had to let the porchops cook down for a long time. Growing up my mother always cooked porkchops with sauerkraut and apples. Looking for a meal that takes less than 60 seconds worth of effort, can cook in the crockpot while you’re away at work, and will be a tasty dinner when you get home? I have just the thing!
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