PENNSYLVANIA DUTCH PORK AND SAUERKRAUT RECIPES

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.

Steps:

• Preparation -.
• Place the pork roast in a Dutch oven or other large, deep, heavy pan. Add about 1 cup water and black pepper. Cover and cook over low heat for about 2 hours. Mix the sauerkraut, applesauce and brown sugar together. Pour the mixture in to the pan, over the pork roast. Cover and simmer for about 1 to 1-1/2 hours longer or until the pork is tender and falling apart.
• This can also be roasted in the oven, in a covered roasting pan. Set the oven temperature to 350º and roast for about 2 hours. Add the sauerkraut and other ingredients, lower the oven temperature to about 300º, and roast for an additional 1 to 1-1/2 hours. This is also a good crockpot meal. Just add all the ingredients at once and cook on the low setting for about 7 hours.