A popular New Year’s tradition of pork and sauerkraut in Germany was that blessing and wealth would be as abundant as the sauerkraut shreds in the pot in the New Year. Like many other ethnic cuisines and traditions, this meal has also taken root in America and is particularly popular with the Dutch from Pennsylvania. For generations, Germans have eaten pork and sauerkraut at New Year’s because they believe it brings good luck (viel glück in German). As these lovers of kraut immigrated to the Midwest, they brought with them their traditions, including this one.
Even if you try to struggle with small children all day, it can’t be easier to prepare this pot pork and sauerkraut food for dinner. Just add the ingredients to your slow cooker and cook away while you are thinking about more pressing day issues.
- (1) (1 pound) whole pork tenderloin
- (1) (24 ounces) bag of unpeeled baby potatoes (optional)
- 1 (20 ounces) can of an undrained sauerkraut
- 1 cup of water
- 1/4 cup of cubed butter
- salt and ground black pepper to taste
- Add the whole tenderloin of pork in a slow cooker. Arrange the potatoes around the pork; pour over the pork and potatoes with the sauerkraut and water. Add butter cubes, salt, and black pepper. Cook at low for 8 to 10 hours until pork is tender. If the mixture appears dry, add more water after 8 hours.
- Pork loin is best when braised with sauerkraut for a long time because the meat tenders break down, and the pork loin becomes tender and juicy.
- Simple mashed or cooked potatoes are a neutral accompaniment to pork and sauerkraut but a more dynamic preparation such as German potato salad made with hard-boiled eggs, crumbled bacon, and a sweet and sour sauce is a classic side. If you can’t tempt your picky kids by sweet and sour sauce, use the creamy dressing instead.