With the New Year, comes new good things. To celebrate, folks through out the States serve lucky pork and sauerkraut together. This tradition has German roots — pigs are a notorious sign of good luck while sauerkraut is thought to bring wealth. Whether or not this is true, one thing is for certain: sauerkraut will bestow upon you gut-loving microbes. With improved digestion and better immune health, you might feel pretty lucky.
If you have leftover pork, fry it up the next day and serve with Sweet Potato Noodles .
Lucky Pork and Sauerkraut
- 23h 55m
- 6 lb pork roast, butt or shoulder
- 1/4 c juniper berries
- 4 cloves garlic
- 3 c chicken stock
- 2 tbsp. coarse sea salt
- 2 qt sauerkraut, from white cabbage
- Rinse the roast and pat dry with paper towels.
- Crush juniper berries and finely chop garlic.
- Mix 1/3 of chicken stock, juniper berries, garlic, and sea salt. Pour over roast, cover and refrigerate for at least 3 hours or overnight.
- Remove roast from marinade, pat dry. Sear all sides of roast in a hot pan (fat side first) until browned.
- Place roast into slow cooker with marinade and remaining stock. Cook for 8 hours on low or until meat begins to falls apart. Add sauerkraut and cook until well mingled – another hour or 2 on low.