This pork roast and sauerkraut dish is what my mostly German-Irish family ate on New Year’s every year of my life. It consisted of pork roast, sauerkraut, and kielbasa, and we enjoyed it with mashed potatoes. We ate pork because pigs are a symbol of progress. We ate sauerkraut, as it’s believed it will bring blessings and wealth for the new year.
Preparation Details
Prep Time: 15 mins
Cook Time: 6 hrs 25 mins
Total Time: 6 hrs 40 mins
Servings: 8
Ingredients
- 1 tablespoon bacon drippings
- 1 cup minced onion
- 1 large red apple, diced
- 1 teaspoon caraway seeds
- 2 pounds sauerkraut, drained and rinsed
- ½ cup dry white wine
- ½ cup chicken stock
- 2 tablespoons brown sugar
- 2 pounds boneless pork loin roast
- 1 pound kielbasa sausage, cut into 3-inch pieces
Steps
- Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir in apple and caraway seeds and cook until apple is just tender, about 3 minutes more. Stir in sauerkraut until incorporated.
- Stir together white wine, chicken stock, and brown sugar in a medium bowl; pour over sauerkraut mixture.
- Place pork roast into a slow cooker. Pour sauerkraut mixture over the top of pork.
- Cook on Low until pork easily falls apart when pulled with a fork, 6 to 8 hours. Add sausage and continue to cook until sausage is heated through, 15 to 20 minutes more.
