New Year's Day Pork & Sauerkraut

PORK AND SAUERKRAUT IS A PA DUTCH FAVORITE AND TRADITIONAL NEW YEAR'S DAY MEAL. THIS IS MY POLISH GRANDMOTHER'S EXTRA SPECIAL VERSION. THIS FLAVORFUL VERSION GIVES A LITTLE EXTRA CARE TO THE ONIONS & SAUERKRAUT.

PREP TIME: 40 minutes

COOK TIME: 6 hours

TOTAL TIME: 6 hours 40 minutes

COURSE: Pork

CUISINE: American, Pennsylvania Dutch, Polish

SERVINGS: 6-8

INGREDIENTS:

2 large onions, chopped

6 tablespoons butter

3 cloves garlic, minced

2 pound bag of sauerkraut (if you like lots of kraut you may want to use an additional 1-2 pounds)

3-4 pound pork shoulder/butt roast

salt and pepper, to taste

INSTRUCTIONS:

1. Preheat oven to 250 degrees Fahrenheit.

2. Melt butter over medium-high heat in a saute pan.

3. Add onions and saute until golden brown, about 10-15 minutes.

4. Empty sauerkraut into a colander. Rinse it and squeeze out all the liquid a few times. Set aside.

5. Add garlic to onions, saute for a minute or two.

6. Add sauerkraut to saute pan Reduce heat to medium. Cook for about 15 minutes, mixing often, until everything is well blended. Add a bit more butter if mixture seems too dry.

7. Generously salt and pepper all sides of a pork roast. Place into a roasting pan. Spoon sauerkraut over roast. Cover with lid or foil and cook for 5-6 hours or until pork is fork tender. If using a lean roast, check pan after an hour. If everything seems to be drying out, add a cup of water.

8. When pork is tender, shred/Chunk/slice pork, remove any bones, salt & pepper to taste and mix pork and sauerkraut together.

SERVING SUGGESTIONS:

-Serve over mashed potatoes, spaetzle, noodles or potato chunks. Enjoy :)