Easy Pork and Sauerkraut Recipes to Bring Good Luck in the New Year

Easy Pork and Sauerkraut Recipes to Bring Good Luck in the New Year

Who couldn’t use a little more luck in 2022?

Perhaps you want to start the new year by eating foods that can increase your good fortune. Almost all regions have a variation in the belief that the first meal you eat at the end of the year can influence the type of year you will have. All over the world, different cultures feast on traditional New Year’s meals.

For those who live in central Pennsylvania, pork and sauerkraut is a New Year’s tradition ingrained in Pennsylvania Dutch culture. It is believed that if you eat the homemade dish on January 1, you will be lucky in the new year.

Many families prepare the dish, usually for hours in a slow cooker or roasted in the oven. If you don’t make it yourself, some restaurants, diners, and fire companies will serve the dish on New Year’s Day.

Just in time for the new year, we share some pork and sauerkraut recipes:

Easy pork and sauerkraut

Makes 4-6 servings

1 pound roast pork, cut into 1-inch cubes

1 jar (32 ounces) sauerkraut with juice

1/2 (12 fluid ounce) can or bottle of beer

1/2 apple, peeled and cored

1 tablespoon minced garlic

1/2 tablespoon fresh dill

1 teaspoon onion salt

1 teaspoon dry mustard


Combine all ingredients in a slow cooker and stir well. Dip the apple under the other ingredients. Cook over high heat for an hour, reduce heat to low and continue cooking for 5 hours or until the pork is cooked through. Discard the apple and serve.

Slow Cooker Pork and Sauerkraut

1 pkg. (32-ounce) chilled sauerkraut, drained

2 medium apples, peeled and sliced

1 teaspoon caraway seeds

1/4 cup apple juice or water

1 boneless pork roast (2 1/2 to 3 pounds), stringless, fat-free

6 small red potatoes (about 18 oz), cut in half

1 tablespoon Dijon mustard


3 tablespoons Dijon mustard

2 tablespoons packed brown sugar


In a 5-6 quart slow cooker, lightly mix the sauerkraut, apples, caraway seeds, and apple juice. Using a spoon, make a notch in the center of the mixture; place the pork roast in the center.

Place the potato halves around the roast on top of the sauerkraut mixture. Spread 1 tablespoon mustard over the roast. Cover; cook on low for 7 to 8 hours.

In a small bowl, combine the sauce ingredients. Remove roast from slow cooker; place in a serving dish. Cut the roast into slices. Arrange the potatoes around the slices. With slotted spoon, remove sauerkraut mixture from slow cooker; place in serving bowl. Serve the roasted slices and potatoes with the sauerkraut mixture and mustard sauce.

By Betty Crocker

Pork and sauerkraut

Place the sauerkraut and pork in a roasting pan with an apple and a very light pinch of brown sugar. You don’t want to taste the sugar, but a small amount will soften the flavor of the sauerkraut. Add a little water. Bake covered at 325 degrees for two and a half to three hours, depending on the size of the pork.

Source: Laudermilch Meats in Annville.

Pork Loin with Sauerkraut

For 6

4 pounds pork tenderloin oil (as needed for browning)

Salt and pepper to taste

1/4 cup of water

1 onion, sliced

1 tablespoon caraway seeds

1 can (about 29 ounces) sauerkraut

1 raw potato, peeled and grated

1 apple, peeled and sliced


In a large heavy-bottomed skillet, add enough oil to cover the bottom and place over medium-high heat. Add the meat and brown on all sides. Sprinkle the meat with salt and pepper and transfer to a crock pot. Add the remaining ingredients, cover, and simmer for about 10 hours. Season to taste.

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