Pork and Sauerkraut in the Crock Pot is a very traditional (and some say lucky) way to go forward in the new year with a first meal.
Pork and Sauerkraut in the Crock Pot
by Sue Lau | Palatable Pastime
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A pork dinner for New Year’s Day is a common family tradition for many people. I know the pork signifies going forward, because pigs root for food in a forward motion, and the plump stoutness of a pig can represent abundance. To eat of the sweet fatty meat, is said to ensure moving forward with both richness, sweetness and prosperity.
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Even if you don’t buy into such things, pork is a nice sweet meat, and is it versatile beyond most all other meats, being prized as of king of seasonings in many foods, especially the king of kings among pork: bacon.
Sauerkraut as a lucky food is fermented. If you think back to times before refrigeration was available, fermentation could mean the success or failure of a community trying to survive Winter into Spring. I believe it was originally Asian, coming out of the preservation methods and pickling of cabbage for kimchi. In both Asian and European cultures, pork and cabbage is a wonderful combination, naturally complementing each other.
I find this easy method of braising pork in a crockpot with a blanket of sauerkraut to be a very simple yet satisfying way to warm up on a cold winter’s day. I might serve this with something like rye bread with fresh herb butter, and a side dish of braised greens, possibly with red or new potatoes mixed in. It is something both my husband and I were raised with and feel comforted by. Perhaps your family does as well. And what better way to ring in the new year than with comfort food?
I hope you have a healthy and prosperous new year!
~s
Pork and Sauerkraut in the Crock Pot
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Pork and Sauerkraut in the Crock Pot
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Pork and Sauerkraut in the Crock Pot
Equipment
- 1 Crock Pot or other slow cooker
Ingredients
- 1 large onion sliced
- 2.5 pounds pork country style ribs
- 2 tablespoons chopped garlic
- 1 teaspoon caraway seed or crushed juniper berries
- 1/2 teaspoon black pepper
- 48 ounces Bavarian sauerkraut with juice type with wine in the ingredients
- 6 ounces dry white wine sauvignon blanc
- 4 ounces apple juice or apple cider
- 1/4 cup Bavarian Sweet Mustard or Honey Dijon Mustard
Instructions
- Place onion in the bottom of the crock and add ribs, garlic, caraway/juniper, pepper, and kraut.
- Whisk together the wine, apple juice and mustard and pour over all.
- Cover crock and cook on low for 6-8 hours.
Notes
Nutrition
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