Pennsylvania Dutch Pork and Sauerkraut

luv2makesoup's Note:

Old time, simple recipe for pork and sauerkraut. Delicious!

• Total Time: 3 hrs 30 mins
• Prep Time: 3 hrs
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 1 (10 -15 lb) pork shoulder
• 4 lbs sauerkraut , with juice (canned or bagged)
• salt and pepper

Directions:

1. Preheat oven to 350 degrees.
2. Rinse pork and place in large roasting pan.
3. Sprinkle with salt and pepper to taste.
4. Cover with 1/3 of the sauerkraut.
5. Cover roasting pan and put in oven for 1 1/2 hours.
6. Remove from oven and add another 1/3 of sauerkraut.
7. Cover and put back in oven for another hour.
8. Remove from oven and add the remaining sauerkraut.
9. Cover and put back in oven for another hour.
10. Remove from oven and enjoy! Mashed potatoes are a must with this dish.

Reviews

[GeekyChica]

Not bad... but not as good as making it in the crock-pot.

[charlie #5]

Just like mom use to make. My family of German ancestry lived in Pittsburgh. Each year it was traditional to serve pork and kraut on New Year's Day. Mashed potatoes were the side of choice. Makes my mouth water just thinking about those delicious potatoes with a little butter and the kraut and juice poured over them. Also, when we were very young and not so interested in the pork, I remember my mother also adding some hot dogs and I think kielbasa to the dish - yum. Now a nice tradition for my own family. Sometimes I use lemon pepper. However, the New Year's Eve tradition is now a thing of the past - my dad and grandfather would always break out the pickled pigs feet and what we called "The Stinky Sandwich". We kids would run out of the room holding our noses. The sandwich consisted of dark rye, a smear of Limburger cheese, sliced onions and sardines or pickled herring. Ugh! Sorry dad, the tradition ends with you.

[Chef #571972]

excellant