I always look so forward to cooking up my Mum’s pork and sauerkraut supper on New Year’s day, a throw back to my Pennsylvania Dutch country roots, that fills the house with an intoxicating aroma that never fails to rekindle so many fond memories of home.
That said, slow roasted pork and sauerkraut is a meal that never fails to fulfill a hankering for some hearty sustenance during the remaining winter months that lay ahead.
A very easy meal to prepare, accompanied with mashed potatoes, baked apples, and green beans with toasted almonds, is sure to warm and satisfy all who gather round the table as winter ebbs toward spring.
Pork and Sauerkraut: serves 12
- 5 pounds/ 2.75 kilos pork loin or shoulder
- 4.5 pounds/ 2 kilo sauerkraut
- 1 large onion, diced
- 3 tablespoons dark brown sugar
- 2 tablespoons juniper berries
- 1 quart/1.2 liters water + more as needed
Preheat oven to 350F/180C
Divide the pork loin into 2 or 3 pieces and place in a large Dutch oven (or roasting pan with lid). Transfer to the preheated oven and roast for 30 minutes, uncovered.
Place the sauerkraut in a large bowl and add the onions, brown sugar, and juniper berries and toss until combined.
Remove the pork from the oven and add the sauerkraut mixture; tucking some under, around, and any remaining on top of the pork. Add enough water to nearly reach the top of the contents of the pan. Return the pan to the oven and roast until the sauerkraut is heated through.
Promptly cover the pan with the lid and reduce the oven temperature to 250F/130C. Roast for at least 5 hours, checking now and again, adding more water if needed.
If, after 5 hours the sauerkraut is not lightly browned on the top, remove the lid from the roaster and roast another 15 minutes.
Remove the roaster from the oven and, using a meat fork, pull the pork apart into good sized chunks.
Serve generous portions of pork and sauerkraut along with:
mashed potatoes, baked apples, green beans with toasted almonds, and cranberry sauce (optional)