Pennsylvania Dutch Pork and Sauerkraut

Submitted by luv2makesoup

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

 

• Ready In: 3hrs 30mins
• Ingredients: 3
• Yields: 14 almost 1/2 of meat each
• Serves: 12-14

ingredients

• 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

[MICHAEL S.]

Cooling it in the oven is much better than the crock pot. I think the flavor is so much better in the oven. This recipe is spot on although I put all the sauerkraut in all at once. For the record I live in Lebanon, PA

 

[bmcnichol]

This was good and easy to make. I followed the recipe as written other then my roast was only about five pounds and I only used two pounds of sauerkraut. I kept mine cover until the last 45 minutes because hubby likes his sauerkraut browned. We all enjoyed this.

 

[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.

 

[Breezytoo]

This recipe was so easy to make. I did use a smaller piece of pork and less sauerkraut and cooked it for less time, but it came out moist, fall apart tender and delicious just like my husband remembered it from his childhood. (warning, if you don't like sauerkraut be aware the house will smell pretty pungent while it cooks! :) Thank you for a great recipe I will use again!

 

[bmb7872]

I have not tried this recipe, but agree the crock pot is the way to go for pork and sauer kraut. My grandmother also added brown sugar to the pork and sauer kraut.