Saturday, September 27, 2008

Pulled Pork & Sauerkraut in the Crock

Want an easy crock pot recipe for a damp-fall (or winter) day? I always make this on New Year's Day, but am breaking it out for the 2nd Street 5K Run & Irish Festival today in my neighborhood. It takes less than 5 minutes to put together, and is always a crowd pleaser.

Pulled Pork & Sauerkraut in the Crock Pot

1/2 bag baby carrots
3-4 medium red-skin potatoes, cubed
1 small onion, diced
1 medium-sized apple, diced (optional)
1 pork loin roast
1 bag sauerkraut, with juice

Note: If you buy a seasoned pork roast, you probably don't need to add extra seasonings. When I buy it unseasoned, I add:

crushed rosemary
salt n pepa
thyme
ground mustard
whatever else looks good on the spice rack

Put everything in the crock pot in the order listed. No need to add extra water or broth. Put the lid on. Check it every few hours. It's done when the pork falls apart and the veggies are soft -- usually overnight or 8 hours.

I get the best results when I cook on low overnight, then eat the next day. Everything tastes best on days 2 and 3. This dish also freezes very well.

Eat on a crusty roll with horseradish. Or just by itself.

Let me know how it turns out if you decide to try it.

4 comments:

Los said...

ya know i'm a huge fan! i think i downed a few sandwiches in one sitting. Do you always buy it at that meat market in the Italian Market?

schue said...

woops, that was me!

Lisa said...

Yeah, usually I buy the seasoned pork loin from Esposito's. It's the best, but regular pork loin from the store works too.

Tara said...

Came across your blog as I searched for a new recipe to try on New Years Day. I'm adding the ingredients to my list as I type. Curious as to how many your recipe serves? I'm cooking for about 15-17.