For years I made my mother's pork and sauerkraut. Basic. Good. Nothing exciting. Then a lady I worked with told me how her Polish family made theirs. It was great. Of course I had to add the garlic (What can I say, I'm Italian.) and I wanted the added flavor of the chicken stock.
This recipe has been a big hit since the first time I made it and it's not just for New Years anymore. The cabbage sauerkraut mixture makes a great side dish anytime.
I hope you enjoy it as much as we do.
1Put butter and oil into large skillet. Heat on low heat until butter melts. You don't want your butter to burn so don't use high heat.
2Slice up the cabbage and the onion and add to the pan. You can season at this point. (I usually only add pepper until I see how salty the sauerkraut is.) Increase heat to medium and cook, stirring occasionally, to get to carmelization. This can take 20 minutes or so depending on how much you're making.
3Once caramelized, add the garlic and cook for just a couple minutes more.
Now you want to add the sauerkraut. (Do this to your liking. I drain mine just a little. Some people like to rinse it. I like a little of that brine left in.)
Incorporate it in with the cabbage mixture and heat it thru.
4While all of this is cooking, season the pork roast with any seasoning you like and sear it in a skillet on all sides. Put on a plate. Add the chicken stock to the skillet and scrape up all the bits.
5Now this can be cooked either in a slow cooker or in the oven. Sometimes I put in a slow cooker, like I did today. Put the sauerkraut mixture in slow cooker, place the roast on top, pour the stock with the bits over top. Cook on low for approximately 6 to 7 hours.
My preference is roasting in the oven on 350 until roast is tender and falling apart. Again, the time depends on the size of the roast.