Kibbee Nayee Posted December 31, 2013 Share Posted December 31, 2013 Having grown up in the heart of Pennsylvania, and notwithstanding my Middle Eastern ethnicity, I picked up the habit of preparing pork and sauerkraut dishes for good luck in the New Year. I have to admit, I've enjoyed many good years and many bad years, so the pork and sauerkraut doesn't really guarantee anything relating to the coming year....but then, you already knew that. Tomorrow will be the same, with a very slow roasted pork shoulder - a riff on a Jamie Oliver lamb shoulder recipe I've used - married up with German sauerkraut that I scored in Lancaster last week. (Aside - in addition to Lancaster's awesome collection of family-owned and -operated super groceries, along with insanely low prices and incredibly high quality, you can actually find foodstuffs you're not likely to see anywhere else. Before me in the produce section, in both large and small tubs prepared and packed on premises, were German, Polish and Country sauerkraut, all three, count 'em!) In addition to the pork shoulder and its accompanying kraut, my slow cooker will be preparing a choucroute knockoff of bratwurst, knockwurst and kielbasa, all from Springfield Butcher, with accompanying Boar's Head sauerkraut. I like to provide variety when it comes to pork and sauerkraut. Accompanying both dishes will be my signature mashed potatoes that are boiled in broth....very flavorful. Oh, and plenty of craft beer. However, like turkey and stuffing, pork and sauerkraut is a dish that should be served often throughout the year, and not just saved for special occasions. 1 Link to comment Share on other sites More sharing options...
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