A New Year’s Day Tradition: Pork and Sauerkraut

Growing up, we always ate the same meal New Year’s Day, pork roast and sauerkraut. I can’t say I really appreciated the flavor of that meal as a child, but I look forward to it all through the holidays now. My mom gave me some pointers when I made my first roast for Charlie a few years ago, but I’ve since tweaked my recipe to suit our taste buds a bit better. I know many families enjoy a pork roast on New Year’s Day. Thought I would share my own recipe with anyone looking for a tasty and easy first dish for 2008…Enjoy!

On New Year’s Eve, sometime before you head to bed, place a thawed pork roast in your crock pot. Add 1/2 cup of water to keep the roast from sticking to the bottom. Slow cook on low through the night. When you wake in the morning (or maybe the afternoon!), the roast should be completely cooked and very tender. Cut open a bag of fresh sauerkraut and drain most of the liquid from the bag. Place kraut around and over roast. Slice 1-2 apples and mix them into the kraut (the apples take the bite out of the kraut so if you prefer the bite, skip the apples!). Replace cover and continue to cook until apples are tender–low: 2 hours, high: 1 hour. Serve with mashed potatoes and a salad. Enjoy!

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About Jen

Welcome, friend. I'm so glad you are here. Join our family as we go and see all that God has for us in this season, trusting and believing in His goodness, His faithfulness, and His great love for us all. View all posts by Jen

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