Family Chow Hall

New Year Pork Roast

December 30th, 2005

For reasons unbeknownst to me, my entire family and everyone I grew up near eats pork roast and sauerkraut on New Year’s Day. German good luck, I’m assuming. Knock on wood and all that.

I love traditions. They make my ask “Why?” They make me think about my heritage, family history, and how things we do affect future generations.

Friends of ours from Mexico eat twelve grapes at midnight, one for each chime of the clock, on New Year’s Eve.

In the South, Black-eyed peas are a New Year’s requirement.

Once at a New Year’s Eve gathering, a friend informed us that you must not leave by the same door you entered. (If you came in the front, you have to leave by the back - go figure.)

Anyhow, I am keeping the pork and sauerkraut tradition. In the past I have made pork loins or bratwurst to go with our sauerkraut. This year I am trying something new. I picked up a 4 lb. Boston pork butt at the butcher and will roast it until it falls apart.

Boston Pork Butt with Sauerkraut
serves 6-8 / prep. time: 15 minutes / cook time: 9 + hours

4 lb. Boston Pork Butt
cooking oil
apple juice
salt
pepper
1 onion - cut into wedges
1 can of diced tomatoes, optional
1 can of sauerkraut

Set the crock-pot to high and while it’s heating, sear the roast in oil in a large skillet. After it’s browned, put it in the crock-pot, salt and pepper it, and pour the apple juice in (just enough to have a little in the bottom of the pot.) Cook it on high for 1 hour, then turn it down to low for at least 8 hours. The onion and tomato will get tossed in after about 6 hours. The meat will eventually start falling apart, so it can be shredded. (You have to wait for the fatty tissue to break down.) Then take it out, cover it with foil, and let it cool enough so you can pull it apart with two forks. Then put the ‘pulled’ pork back into the crock-pot and add the sauerkraut. When it’s all heated through, it will be time to dine.

Note: If this looks like more than you can eat in a meal, set aside some of the pork before adding sauerkraut, you can use it in a soup or quesadillas.

Happy New Year!

Entry Filed under: Holidays, Mixed bag, Philosophy, Recipes, Supper, Table talk, pork