Pork and Sauerkraut Crock Pot Recipe

According to Pennsylvania Dutch tradition, pork and sauerkraut should be served on New Year’s Day for good luck. My mother makes this every year and now I prepare it for my family.

The pork and sauerkraut is actually pretty easy to prepare.  I usually take a pork roast and brown it on both sides in a little oil then put in the crock pot topped with sauerkraut to cook all day.  My mother rinses her sauerkraut but I don’t.  I also top with a few tablespoons of brown sugar.  This is great with dumplings and mashed potatoes on the side.  No need to make gravy unless you want to since the sauerkraut tastes great on top of the mashed potatoes.

Pork and Sauerkraut Crock Pot Recipe

Large pork roast (around 4 pounds)
oil for browning
2 bags sauerkraut, undrained (you can rinse and drain if you prefer).
2 tablespoons brown sugar

Brown the pork roast in a little oil on top of the stove in a large skillet.  Place in crock pot and top with sauerkraut and brown sugar.  Cover and cook on low for about 8 hours or until meat is cooked through and falling apart.  Serve over mashed potatoes.

If you wish to make dumplings just remove some of the sauerkraut and broth when it is finished and put in a large pan with a lid.  Add water if you need a little more broth.  I normally prepare bisquick dumplings according to package directions.

Round out the meal with a nice salad or cranberry sauce  or a hot vegetable.  This is also meal that tastes great the next day for leftovers.

Tip:  To make the meal stretch even further for the eight of us my mother would put hot dogs in with it.
Wait and add the hot dogs the last few minutes since they don’t take very long to heat through, or just cook separately  and serve on buns with or without the sauerkraut.

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