This is a traditional PA Dutch recipe that I have every year on New Years Day. The reason we ate pork and not chicken is because when a pig digs, he moves dirt forwards, and when a chicken digs they move dirt backwards. We want the New Year to be "looking forward" like the pig. The roast cooks on LOW for 8 hours in the crock pot and it is served with mashed potatoes. We always ate it with the mashed potatoes on the plate - make a well in the potatoes and the pork and sauerkraut go on top. Each bite needs all three things on the fork.
Happy New Year!
Pork roast, sauerkraut and mashed potatoes
4-6 lb. pork roast, shoulder
salt, pepper and garlic powder
1 T. grainy mustard
1 T. apple cider vinegar
2 bags fresh sauerkraut (one large and one small can/jar will work too)
Heat a large Dutch oven or crock pot insert. Season roast on all sides with salt, pepper and garlic powder. In the heated pan, sear the roast on all sides and remove from pan.
Mix mustard and vinegar together and top the roast with this mixture.
Into the crockpot, add one bag of sauerkraut. Place seared roast on top and then cover the roast with the second portion of sauerkraut.
Place the lid on the crockpot and cook on LOW for 8 hours.
The pork will fall apart. Enjoy!
2-3 lbs potatoes, peeled and diced
1 teaspoon salt
1 stick butter, room temp
1 cup heavy cream or half and half, heated
Cut potatoes and add to a pan of cold water. Add salt and cover pan. Boil potatoes for 30 min or until fork tender. Drain potatoes. Return back the pan on low heat until the water evaporates from the potatoes - just for a minute or two. With a hand mixer mash the potatoes with butter and heated milk and add salt to taste. Mix until fluffy.