I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Monday, February 26, 2007

Pork and Sauerkraut

My mother’s side of the family loved this dish. Whether it was a holiday or just a regular Sunday dinner, pork and sauerkraut made them happy. If anyone in her family was having a birthday and you asked them what special kind of food would they like? The answer was always the same; “Pork and Sauerkraut”.
If you are one of those people who avoids sauerkraut because you find it too strong. Just put in colander, rinse a little, then drain. It becomes much milder but retains a good deal of flavor. The sauerkraut is what actually keeps the pork moist, tender and juicy.

1 (10-15 lb) pork shoulder
4 lbs sauerkraut, with juice (canned or bagged)
Salt and pepper
1 lb bag of carrot (cut in big chunks)
2 large onions peeled and cut into big pieces
Preheat oven to 350 degrees.
Rinse pork and place in large roasting pan.
Sprinkle with salt and pepper to taste.
Cover with 1/3 of the sauerkraut.
Cover roasting pan and put in oven for 1 1/2 hours.
Remove from oven and add another 1/3 of sauerkraut.
Cover and put back in oven for another hour.
Remove from oven and add the remaining sauerkraut.
Cover and put back in oven for another hour.
Remove from oven and enjoy! Boiled or mashed potatoes are a must with this dish.

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