Saturday, January 1, 2011

Happy New Year!

Sorry, the roast fell was sooooo tender!!!
 I wish you could have smelled the wonderful aroma throughout our house today. The tradition of preparing and eating Pork & Sauerkraut on New Year's Day has been in our family for many years. Pork & Sauerkraut come from the German tradition, as pigs are considered good luck symbols and cabbage leaves are symbolic of money, thus having pork and Sauerkraut are the best way to pave the way for the New Year. I was taught a special recipe by my late mother in-law, Aggie Dye. Richard and I have tweaked the recipe and I believe the secret is to use a crock pot and let it slow cook all day. Another secret is using brown sugar and a can of tomatoes. 

1 - 2 lbs pork roast
1 pkg smoked sausage, cut into 3 inch links
1 pkg Hungarian and/or hot sausage, optional
2 lb pkg sauerkraut
1 onion, cut in wedges
mild yellow banana pepper, optional
1 14 oz can diced tomatoes
3 TBSP brown sugar

Place pork roast in bottom of crock pot. Sprinkle with pepper.  Place the following items in this order: onion, banana pepper, 1/2 kraut, links of sausage, remaining kraut, brown sugar, stewed tomatoes. Do not stir. cook on high for 5 - 7 hours, until pork is fork tender.

We shred pork, stir in lots of BBQ sauce for sandwiches. The flavor of the marinaded pork roast is awesome!