I don't remember ever not eating roasted pork with sauerkraut, and a side of mashed potatoes on New Year's Day. The Pennsylvania Dutch tradition is supposed to bring luck and wealth in the new year. That hasn't always been the case, and there are a few notable years, where in retrospect I'd have eaten a lot more pork and sauerkraut on January 1st if it might have helped.
I rarely make the roast the same way, but this year's was particularly tasty, so I wanted to get what I did written down before I forget.
My butcher buddies at Mustard Seed Market were kind enough to cut some bone-in roasts into smaller portions, so I ended with a nice one that was shy of two pounds. The Tree of Life organic sauerkraut was on sale, so I went with that, plus onion, a couple of granny smith apples, and caraway seeds. I had an opened bottle of Samuel Smith's Organic Hard Cider in the fridge, so I figured I might as well throw that in as well.
Mashed potatoes are a must on the side. We had an Anthony Road Winery Gewürztraminer which complemented the pork and sauerkraut perfectly.
So here is my recipe for Lucky Pork and Sauerkraut 2010:
Pork & Sauerkraut
2 pound bone-in pork loin roast
1 T. olive oil
1/2 large onion, chopped
2 granny smith apples, chopped
1 pound of sauerkraut, drained (and rinsed, if desired; I usually rinse)
1 T. caraway seeds, lightly crushed with fingers
2 T. dark brown sugar
1 bottle of organic hard cider
salt & pepper
Preheat oven to 350 degrees. Heat oil in 5 quart dutch oven over medium-high. Season roast then brown roast on all sides, then remove to a plate. Saute onions til nicely browned, then add apples and cook a minute or so. Deglaze with some of the cider. Add sauerkraut, brown sugar, caraway, the rest if the cider, and stir to combine. Remove from heat and nestle the pork roast in the pan, putting some of the sauerkraut mixture on top. Cover and cook about an hour until roast reaches 160 degrees.
Serve with mashed potatoes.