"New Year's Day is every man's birthday."
~ Charles Lamb
(Duke University Chapel ~ Durham, NC)
CAROLE'S TRADITIONAL NEW YEAR'S
PORK & SAUERKRAUT
~ a New Year Day MUST for my sister's brood
6 lbs. lean boneless pork roast
favorite sausages and or kielbasa
4 bags good sauerkraut (from refrigerated section)
4 sliced onions
garlic powder or minced garlic to taste
1/4 cup good olive oil
2 heaping Tbsp. brown sugar
1 large diced apple with peel
1 quart organic chicken broth
1/2 cup white wine, sherry, or beer
coarse salt & freshly ground pepper to taste
red skin or Yukon gold potatoes, well scrubbed with jackets on
- Preheat oven to 325º. Spray roaster with olive oil and layer undrained sauerkraut in bottom (rinse sauerkraut for less sour taste).
- Sprinkle pork loin with meat tenderizer and pierce all over. Sprinkle with garlic powder or cut slits in roast and tuck in garlic cloves. Brown roast in heavy skillet and transfer to roasting pan. Bury roast in sauerkraut. Add onions and apple . Sprinkle all over with brown sugar, salt, and cracked pepper. Drizzle a few drops of olive oil over top. Add broth, wine, sherry or beer. Cook, covered, for about 2 1/2 hours. Check periodically to make sure juice is not all absorbed and add more if needed.
- The last hour of cooking, add sausages and the potatoes.
- Serve with applesauce, black-eyed peas (for good luck), succotash, Waldorf salad and vegetables of choice, like carrots, squash or peas. (Serves a crowd)