Pennsylvania Dutch Pork and Sauerkraut

From: Chef #1085140

On Jan 1, 2009

Not bad... but not as good as making it in the crock-pot.

From: charlie #5

On Jan 13, 2008

Just like mom use to make. My family of German ancestry lived in Pittsburgh. Each year it was traditional to serve pork and kraut on New Year's Day. Mashed potatoes were the side of choice. Makes my mouth water just thinking about those delicious potatoes with a little butter and the kraut and juice poured over them. Also, when we were very young and not so interested in the pork, I remember my mother also adding some hot dogs and I think kielbasa to the dish - yum. Now a nice tradition for my own family. Sometimes I use lemon pepper. However, the New Year's Eve tradition is now a thing of the past - my dad and grandfather would always break out the pickled pigs feet and what we called "The Stinky Sandwich". We kids would run out of the room holding our noses. The sandwich consisted of dark rye, a smear of Limburger cheese, sliced onions and sardines or pickled herring. Ugh! Sorry dad, the tradition ends with you.

From: Breezytoo

On Jan 1, 2006

This recipe was so easy to make. I did use a smaller piece of pork and less sauerkraut and cooked it for less time, but it came out moist, fall apart tender and delicious just like my husband remembered it from his childhood. (warning, if you don't like sauerkraut be aware the house will smell pretty pungent while it cooks! Thank you for a great recipe I will use again!

From: mamacancook

On Nov 28, 2005

I'm from Pennsylvania -and even though I don't make a "good Dutchman" (I hate sauerkraut) This recipe seems to be "the" way my mom and every other "dutchy" in the state makes it... And it's true-Mashed potatoes are a REQUIREMENT to eat with this-so I say "If ya ain't Dutch,ya ain't much"!!!! (PA joke)