Pork and sauerkraut is a New Year’s Day tradition in these parts, and it’s one I never miss. I’ve come to prepare my own pork and sauerkraut each year, and I choose to use my slow cooker. One year, I plugged that baby in when I got home at 4 a.m. and had a delicious dinner at noon on New Year’s Day!
As I mentioned before, my husband works on Jan. 1, so I’ll be starting this in the morning and doing my best to resist dipping in before he returns home at 5:30 p.m.
Pork and sauerkraut is easily one of the simplest dishes to prepare, so as long as you have purchased everything in advance, this is something you can definitely handle even if you’re hungover. I’ll probably assemble this today or tomorrow and stick it in the fridge until Tuesday morning.
- 3 lb pork shoulder, loin or other relevant pork part. Boned or boneless – doesn’t matter. This year we’re using a pork “loin end.”
- Onion – or not, who cares?
- Garlic salt
- Sauerkraut – I don’t buy that wimpy, wet stuff in a bag, but I have a hookup to the best homemade sauerkraut there is. It’s so good you can eat it straight from the jar with a fork!
Slice onion however you want it. I usually do thin slices. Then it gets all mixed up with the kraut, and it’s a wonderful thing. Layer the onions and half the kraut in the slow cooker.
Season the pork with the garlic salt – oh, and fresh ground pepper if you like. Brown the pork on all sides in a hot skillet with olive oil. This is always fun as you try to man-handle a giant piece of pork with a pair of tongs. Try not to burn yourself. I usually do.
Place the pork on top of the bed of kraut and onions. Add the rest of the kraut. Turn that baby on low and go lay down on the couch. You deserve it.
Serve with your husband’s mashed potatoes. OK! Just buy those Bob Evans pre-made taters (located near the meat section) – they’re good, and I promise not to tell anyone!
Pour: Bloody Mary or perhaps a nice Hefeweizen, since we’re eating German food. Or ginger ale. Seriously, I’m not judging you. Go take a nap.