Pork Roast and Sauerkraut
This pork roast and sauerkraut dish is what my mostly German-Irish family ate on New Year's every year of my life. It consisted of pork roast, sauerkraut, and kielbasa, and we enjoyed it with mashed potatoes. We ate pork because pigs are a symbol of progress. We ate sauerkraut, as it's believed it will bring blessings and wealth for the new year.
bacon drippings
1
tablespoon
minced onion
1
cup
red apple, diced
1
large
caraway seeds
1
teaspoon
sauerkraut, drained and rinsed
2
pounds
dry white wine
½
cup
chicken stock
½
cup
brown sugar
2
tablespoons
boneless pork loin roast
2
pounds
kielbasa sausage, cut into 3-inch pieces
1
pound
 Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir in apple and caraway seeds and cook until apple is just tender, about 3 minutes more. Stir in sauerkraut until incorporated.
  Stir together white wine, chicken stock, and brown sugar in a medium bowl; pour over sauerkraut mixture.
  Place pork roast into a slow cooker. Pour sauerkraut mixture over the top of pork.
  Cook on Low until pork easily falls apart when pulled with a fork, 6 to 8 hours. Add sausage and continue to cook until sausage is heated through, 15 to 20 minutes more.
