Pork and Sauerkraut

The Gourmet:

As I am in the midst of a new year and a new job this week’s menu will be short and sweet (and sauer).

Growing up there were few recipes that I looked forward to more than Pork and Sauerkraut. My sister and I would eagerly anticipate Sunday nights, which often saw my grandmother or mother over a hot stove, patiently waiting for the tender, juicy pork that would inevitably fill our tummies to emerge. Now, in my old age I can often be found cooking my own version of the recipe. It is by far one of easiest and most satisfying meals I make and I would suggest you accompany it with mashed potatoes and home made apple sauce.

Pork and Sauerkraut:

1 3-4 lb. boneless pork shoulder
2 cans sauerkraut rinsed and drained
1 24 oz. can diced tomatoes
2 onions, thinly sliced
4 cloves garlic, chopped
16 oz. dark beer (my addition to the recipe)
Salt & Pepper to taste

Combine all ingredients, simmer on medium heat until pork is tender (about 3 hours), adding beer if mixture becomes too dry. Eat a lot.

Homemade Apple Sauce

24 or so tart, baking apples
2 cinnamon sticks
4 cloves
1/4 cup raw sugar
3 slices of lemon, squeezed
2 pinches of cardamom
Splash of water

Add ingredients, cook on medium-low until apples fall apart (about 1 hour). Enjoy