Pork roast with sauerkraut and kielbasa on New Years Day is a German tradition I grew up with thanks to my Grandparents, and continues in my own home today. Of course I didn’t always enjoy eating the sauerkraut, but my “Grammy” forced us to eat at least a strand or 2 for good luck….guess it just grows on you over the years. She would melt if she saw me making it on my own these days!
Anyways, I made this lucky dish on New Years Day just like tradition, but decided to reserve some of the pork to make an additional meal later in the week. I got my luck and saved a buck at the same time! Check out how I did it below…
Here’s everything you’ll need for two meals:
- Pork Roast (about 2.5 pounds or so)
- Chicken broth, enough to cover the pork in the crock pot plus extra for the second meal
- 1 onion, halved
- Sauerkraut (1 bag or jar)
- Brown sugar
- Your favorite BBQ sauce, use as much as you like
- Hamburger buns
- Cheese such as provolone (if you want)
For the pork, sauerkraut and kielbasa dish (serves 4):
Add the pork roast to a crock pot and cover the pork with chicken broth. Next add 2 onions, halved. Cook covered on low for 6-8 hours. You want the pork to be tender and to easily fall apart, that’s how you’ll know it’s done. Remove the meat, tent with foil on a plate or cutting board and rest for 10 minutes.
Preheat your oven to 400 degrees. At the same time, cut your kielbasa into 1-2 inch pieces and saute in a skillet until slight brown on both sides.
Add your sauerkraut to a medium-sized casserole dish, sprinkle with brown sugar and mix together. The brown sugar will help cut the acidity. Next add your sautéed kielbasa. By this time your pork should have had enough time to rest. Start to pull the pork in pieces using two forks, adding it to the kraut. Reserve some of the pork for the following BBQ pulled pork sandwiches, store in an air tight container in the fridge until ready to use.
Cover the kruat, pork and kielbasa with foil and bake for about 30-45 minutes. This will cook the sauerkraut and help the flavors to combine.
For the BBQ pulled pork sandwiches (serves 2):
Add your reserved pulled pork to a medium saucepan along with some chicken broth (enough to re-moisten the pork, about 1/2 – 3/4 cup), cook on low heat, stirring occasionally until nearly all the chicken broth is gone. This is my trick for keeping the pork tender and juicy.
Next add the BBQ sauce to the pork and cook until headed through, about 5 minutes or so.
Serve on buns with extra BBQ sauce and a slice of cheese like provolone if you’d like…it’s that simple! I served this with a side of corn and a small salad to round out the meal.