HOG SNOUT RECIPES

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SLOW-COOKER PENNSYLVANIA DUTCH PORK AND SAUERKRAUT – A ...

Slow-cooker Pennsylvania Dutch Pork and Sauerkraut – A ... image

A traditional Pa. Dutch/Coal Region dish often enjoyed at holiday time and New Year's Day dinner.

Provided by A Coalcracker in the Kitchen

Categories Entree

Number Of Ingredients 9

Ingredients

3 - 4 pounds pork, your choice of chops, roast, boneless or bone-in
2 pound bag of sauerkraut, undrained (I prefer the bagged, you can use the equivalent from cans or jars)
cold water
1 eating apple, peeled, cored, and cubed
1 medium onion, in wedges or large chunks
1 large rib celery, cut into 1/2" slices
1 Tablespoon brown sugar
Black pepper to taste
OPTIONAL: 1 teaspoon caraway seeds

Steps:

In the crock, place half of the sauerkraut from the bag and the juice from the bag, half of the onion, half of the celery, and half of the apple.
Place the pork on top of the layer. Sprinkle the pork with black pepper to taste. (You may add salt to taste, but remember there is natural saltiness in the sauerkraut).
Place the remaining sauerkraut, onion, celery, and apple on top of the pork.
Sprinkle with the brown sugar (and caraway seeds, if using)
Fill the plastic bag the sauerkraut came in about 3/4 full with cold water and pour into the crock (about 2 cups or so)
Place the lid on the crock, set on low for 8 hours. Once done, pork should be very tender and falling off the bone or breaking apart.
Either shred or slice the pork and serve with the sauerkraut alongside mashed potatoes.

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From mdc.mo.gov

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