Growing up, my mom made dinner every night. She effortlessly managed our crazy household-shuttling three busy girls to soccer practice, girl scouts, piano lessons. And despite the mayhem, she made a point to cook homemade, healthy, delicious meals. One of my favorite dinners my mom made is pork and sauerkraut. The smell of the roasting meat permeates the house and makes you feel warm and fuzzy . . . and HUNGRY! I added some apples and onions to store-bought sauerkraut, and it was fantastic. Mashed potatoes, pork and sauerkraut with apple sauce on the side, I could die happy after a meal like this!
This photo is a little lackluster. Damn sunset at six-thirty.
Pork and sauerkraut
(You can either roast this in the oven for 3-4 hours or use a crock pot and cook on low for 8 hours)
1 pork roast, 4-5 lbs
1 large jar sauerkraut
1 apple, sliced
1 onion, sliced
1 tbs olive oil
salt and pepper
Preheat oven to 325 degrees. Heat a skillet over high heat. Season the pork roast liberally with salt and pepper. Add olive oil to pan and allow to get hot. Carefully sear the pork on all sides. Resist the urge to flip the pork too early--leave it alone! Allow it to get brown which will add flavor and lock in all the juices. Meanwhile, drain the sauerkraut and evenly spread with the onions and apples along the bottom of a casserole dish. Place the seared pork roast on top of sauerkraut, cover with foil and place in oven. Roast for 3-4 hours or until the pork shreds easily with a fork. Serve with mashed potatoes and apple sauce. This makes the best leftovers!
1 comment:
Well, I made this dish. It was really good and super simple. I now have so much left over though! What do you do with all of your leftovers, you must have a huge freezer!
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