Lucky pork and sauerkraut. Here in central Pennsylvania, it's a tradition to eat pork and sauerkraut on New Year's. According to Pennsylvania German folklore, the pig roots forward so if your first meal includes pork, you'll move ahead all year. Savory-sweet pork chops are baked with sauerkraut, apple, and brown sugar in this easy and hearty German dish.

At what temperature is the pork and sauerkraut finished cooking? Pork, it is said, symbolizes forward progress since pigs root forward and their feet point forward. Lucky Pork and Sauerkraut - Real Plans. You can have Lucky pork and sauerkraut using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Lucky pork and sauerkraut

1. It's 3 lb of pork shoulder.
2. Prepare 8 cup of sauerkraut.
3. It's 1/2 cup of dehydrated apples.
4. It's 1/4 tsp of salt.
5. It's 1/4 tsp of ground black pepper.
6. You need 1/4 cup of honey.
7. Prepare 1 tbsp of minced garlic.
8. You need 1/2 tbsp of dill weed.
9. It's 1 tsp of dry mustard.
10. You need 1/2 cup of apple juice/cider.
11. You need 1/4 cup of oil.
12. It's 1 of large onion, chopped.

With the New Year, comes new good things. Pork and sauerkraut is a traditional New Year's meal meant to bring luck in the New Year. Searing the pork roast in butter creates a rich brown crust. Finish your pork roast with apples and sauerkraut for a warming fall meal.

Lucky pork and sauerkraut instructions

1. In an oven safe dish heat oil. Preheat oven 325° Fahrenheit.
2. Brown the pork on all sides, and add sauerkraut, onion and the spices. Add the salt to the meat..
3. Add honey over the top of everything. Add cider and apples also..
4. Bake in oven 5 hours when done shred the meat and mix with sauerkraut let rest 10 minutes serve hope you enjoy!.
5. If no apple cider juice or cider, in the store they have apple cider powdered drink mix you can use that. Just add water..

Place browned pork roast in slow cooker; add sauerkraut mixture. Pork and sauerkraut is often eaten on New Years' Day for good luck, but there are those who say any day that you are having pork and sauerkraut for dinner is a lucky day. I make this hearty dish often for guests. I think the sauerkraut tastes very much like what we enjoyed in Munich restaurants when we visited Germany. Pork hocks and sauerkraut, aka Eisbein und Sauerkraut, was a favorite of my Opa.