The Impatient Chef Recipe: Pork and Sauerkraut

Pork and Sauerkraut 

The Impatient Chef wanted to update a previous post, but Blogger decided to not not allow him access to the pictures.  So, this is a reprise of the January 2023 post.  This one is better.  

Pork and Sauerkraut is a Pennsylvania Dutch New Year’s Day tradition that The Impatient Chef has observed for many years. It is supposed to bring luck and wealth in the coming year. While The Impatient Chef thinks that is poppycock, he is always up for deliciousness, which this recipe brings by the barrel. 

The Impatient Chef grew up in Central Pennsylvania, alongside the Amish and PA Dutch Note: It’s Dietsch. It only sounds like Dutch to the English. The Impatient Chef’s mother’s side of the family spoke a funny, German-sounding language every time they did not want the kids to understand what they were saying. Everyone had the accent though, and it took a stint in the Army, College, moving across the country, and about 15 more years to lose it enough to pass for local unless the word has the letter ‘o’ in it.

The Impatient Chef commands that you start with raw sauerkraut. It sounds silly, since you’ll be heating it, but the end result will be better. They also tend to have more liquid to use in the roasting. The Impatient Chef uses a lot of kraut, and is especially fond of Bubbies. This recipe uses only the sauerkraut juices for the roasting, so you will end up with a little krunch in your kraut when it is on the plate.

A Lot of Kraut
This is a simple recipe that will feed your army, platoon or squad of family, friends and relatives (and a few perfect strangers). It goes great with mashed potatoes and whatever veg you may want to snuggle up to it on the plate. 

Prep time: 1 hour 

Cooking time: at 8 hours (Maybe. Stay vigilant) 

Enjoyment: A lifetime.

Ingredients:

• 8 pound roast. Divide ingredients proportionately for smaller roasts. 
• 75 oz raw Kraut 
• ¼ cup salt, plus one tablespoon 
• 5 cloves garlic, halved lengthwise 
• 2 tbsp pepper 
• ¼ cup white wine for deglazing 
• 4 tbsp Grapeseed oil. 

Directions:

Salt generously the day before. At least 12-18 hours before roasting.

Notes on salt and oil. The Impatient Chef commands you to make delicious food. Don’t skimp on these unless you have a health condition that requires it. 

Preheat oven to 275ºf. 

In the Pan for Searing

Heat dutch oven on medium high. Add oil (you can also use bacon grease if you save yours in the fridge). Salt and pepper the roast on all sides. Sear until golden brown on all sides for that yummy Maillard reaction. This adds scads of umami to your roast. 

While the roast is searing, drain the Sauerkraut using a large sieve or colander over a large bowl. You want this liquid. It is pure gold for this meal, and will henceforth be referred to as kraut juice.

After all sides are browned, remove the roast from pan. Turn off heat, and deglaze pan with white wine.

Add kraut juice and garlic, and then add the roast

Roast at 275º for about an hour per pound. Thicker roasts will take longer, and thinner ones will be done sooner. Check it about half way through to see how it is progressing. If it is 165º to 175º, turn the oven down to 225º. The Impatient Chef used an 8 pound pork butt for this recipe, and it was at 175º after only 4.5 hours because it was boneless, and thinner than a bone-in roast. 

Roast until at least 195º in the center. Remove the roast from the oven, and place it onto a serving plate. Tent it with foil. The Impatient Chef throws some hot pads over the foil.

Add the kraut to the kraut juice in the dutch oven, and bring to a boil over medium high heat, stirring occasionally. Immediately remove it from the heat when it barely starts boiling.

Falling Apart

Kraut Added

Tented and Padded

Serve your clan.  Enjoy and thank you!

--The Impatient Chef