Six tips for a perfect New Year’s Day pork and sauerkraut dinner.

Posted by Jamie Oberdick on 12/30, 2014 at 09:49 AM

- If you had a bit too much fun on New Year’s Eve and your energy level isn’t up to making a big meal, you can do pork and sauerkraut via crockpot. There are plenty of recipes out there for crock pot pork and sauerkraut that are simple to make with minimal effort.

- Bone-in pork roasts or chops have more flavor than boneless.

- Don’t trim all the fat from the pork before cooking, so it won’t dry out.

- To rinse or not to rinse, that is the question with sauerkraut. A good general rule of thumb is it’s a good idea to lightly rinse commercially produced sauerkraut, but do not rinse locally made or homemade sauerkraut. The reason for rinsing is to remove the brine, not just for the salt, but for the vinegar. Homemade and locally made sauerkraut brine tends to be tastier.

- Try putting a cored apple, cut in half, under all your ingredients when making pork and sauerkraut. It adds a nice flavor. Also, a classic flavor addition is caraway seeds, but be sure to follow the exact amount in the recipe so you don’t overwhelm the other flavors with the strong flavor of caraway.

- If you are making the pork separate from the sauerkraut and doing a roast, be sure to let the roast sit for at least five minutes. You will have a juicier roast.

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