With the cold weather here it’s always nice to have a soup or stew to warm you up. I used to make a wonderful all-in-one pork dish that is somewhere between both.
The other day while browsing in the meat section, I saw that the pork shoulder blade roast was moderately priced and decided to buy it.
Close by, I found sauerkraut, reminding me of that favorite old recipe. So I thought why not try to replicate it, but this time I would use my new slow cooker.
While the original dish cooked pork chops in a clay pot, I figured the roast would work just as well in a “crock pot.”
This is as easy as a dinner can get. Just brown the meat, add the vegetables, go off to work, and when you get home, you’ll have a meal ready to eat.
Braised pork and sauerkraut Serves 6
4 pound pork shoulder blade roast
2 tablespoons of olive oil
2 cloves of garlic, minced
6 medium red potatoes, quartered
10 carrots, peeled and cut in to one inch pieces
1 14-½-ounce can of diced tomatoes
2 or 3 cups of sauerkraut
1 teaspoon of caraway seed
½ cup of chicken broth
Season the roast with salt and pepper and then heat the olive oil and brown the meat on all sides in a large sauté pan over a medium heat for approximately 6 to 8 minutes. Once the meat is browned, transfer it to the slow cooker* and season with the caraway seed and a little more salt and pepper. Then add the rest of the ingredients. Cover with the lid and set the slow cooker on low for eight hours.
* If you don’t have a slow cooker you can use a Dutch oven (a large cast iron pot). Add an extra cup and a half of chicken broth and cook in the oven at 375° for approximately three hours.