Crock Pot Pork and Sauerkraut

Pork and sauerkraut is a tradition in our family for New Year's Day.  We grew up in smack dab in the middle of Pennsylvania Dutch country and it is believed by them that eating pork and sauerkraut will bring you good luck all year long.  So, really, it's necessary...

I make mine in the Crock Pot and it's the easiest recipe you'll ever make.  One pork loin, a bag of sauerkraut, salt and pepper...done.  Serve shredded pork and the sauerkraut over creamy mashed potatoes.  I could eat that all day! 

I like to use sauerkraut from a bag because I think it tastes fresher.  You can typically find this at or near your deli counter - Boars Head brand is great.

Serves 6

Crock Pot Pork and Sauerkraut

1 boneless pork loin (about 2 pounds)

1 (32 oz) bag of sauerkraut

salt and pepper

Place the pork loin in the bottom of the Crock Pot, season with salt and pepper to taste.  Cover the pork with sauerkraut.  Cook on high for about 4 hours.  Shred or cut meat and serve over mashed potatoes, topped with sauerkraut and some of the juices.  Salt and pepper again as needed.  

Spicy Balsamic Pork Tenderloins

Recently, I started thumbing through some of the cookbooks I haven't opened in a really long time.  I wasn't looking for anything specific, just wanted to see if there was something different, something that really stood out.  I found the recipe for this pork loin in one of Rachael Ray's cookbooks and I loved that it was SUPER simple but so packed with flavor.  This took no time at all.  And, it's cooked at such a high temperature that it's done within 30 minutes (but I guess that's her thing, right?).  

The pork is first rubbed with balsamic vinegar, which I love (I could eat that on everything), then a mixture of minced garlic, spicy Montreal steak seasoning and thyme rubbed in.  

The outside reminds me of those pepper crusted steaks because it is just coated in seasoning.  You can also use the regular McCormick steak seasoning - not the spicy one - if you don't want the added heat.  You'll still get an very flavorful dish.    

I served ours with mashed potatoes and it was even excellent for lunch the next day on a roll with some mayonnaise.  Such a great sandwich!  And I just kind of threw that together - maybe some arugula and a little cheese and you have yourself one heck of a gourmet dinner the next night, too!   

Spicy Balsamic Pork Tenderloins

2 1/2 - 3 pounds pork tenderloin (1 package with 1 tenderloin)
3 tablespoons balsamic vinegar
1 tablespoon olive oil
8 cloves of garlic, minced
1 tablespoon spicy Montreal steak seasoning
1 teaspoon dried thyme

Preheat oven to 500 degrees.  Trim silver skin or connective tissue with a thin, very sharp knife.  Place tenderloin on a nonstick baking sheet with a rim.  Coat tenderloins in balsamic vinegar, rubbing vinegar into meat.  Drizzle tenderloins with olive oil.

In a small bowl, combine the garlic, steak seasoning and dried thyme so it becomes sort of like a paste.  Cut small slits into the meat and rub garlic mixture into the meat.  Roast in hot oven 25-30 minutes.  Let meat rest, transfer to a carving board, slice and serve.

(Source:  Adapted from Rachael Ray)

Slow Cooker Southern Style Pulled Pork and Coleslaw

I don't make this that often, but after what I think was one of the best meals we ever had, I will be making this a lot more.  When I made pulled pork previously, I used a very basic rub - brown sugar, cayenne pepper, salt and pepper and done.  It was good, but not nearly as good as the recipe for the rub that my dad gave me, which is what I used this time.  And did I mention this is done in the Crock Pot?   Yeah, easy, one pot and you're set. 

So, my in-laws were visiting and I decided to make this and for the first time, to make a coleslaw to top it.  Oh.Em.Gee.  Never again will I make pulled pork without coleslaw!  I mean, where have you been all my life?!  You can buy the coleslaw, but it was too easy not to just make it.  I'm super picky about my coleslaw anyway so this way I could make it just the way I like it (creamy, but not too creamy that it gets soggy, you know?).  My dad had given me the rub already made, but I know it isn't hard to make.  You may not have all of the ingredients though, so just be sure to check (I know for sure that I don't usually have smoked paprika around, but I will now!).  Enjoy - my mouth is watering just thinking about this.  Hmmm...I do have pork in the freezer.  I should get it out to thaw NOW... :)

Awesome pulled pork on ciabatta rolls

Homemade coleslaw

Serves 8

1 4-5 pound Boston Butt pork roast, cut into 4 equal pieces

1/4 cup smoky-sweet BBQ rub

1 1/2 cups apple cider vinegar

1/2 cup water

4 garlic cloves, minced

8 rolls, your choice - we use ciabatta

barbecue sauce

Sweet and Smoky Rub

1/4 cup kosher salt

1/4 cup firmly packed brown sugar

2 tablespoons plus 2 teaspoons smoked paprika

2 tablespoons sugar

2 teaspoons garlic powder

2 teaspoons black pepper

1 teaspoon dry mustard 

1 teaspoon ground cumin

1 teaspoon ground ginger

Combine all the ingredients for the rub and place in an airtight container (you will use less than half of what you make).  Rinse the pork and pat dry.  Make little slits throughout the meat and sprinkle with the rub.  Really work the rub into the meat and allow to sit for 30 minutes.  Meanwhile, combine the vinegar, water and garlic in a medium bowl.  

Place pork in Crock Pot and pour vinegar mixture over the pork.  Cover and cook on high for 5-7 hours or until meat is tender and shreds easily.  Transfer pork to cutting board and shred with 2 forks.  I usually place all the pork in a bowl and ladle some of the liquid on top to keep it moist.  Serve on your favorite type of roll, topped with your favorite barbecue sauce (we are Sweet Baby Ray's all the way!) and coleslaw (recipe follows).

Coleslaw

1 bag of shredded coleslaw mix

1 cup mayonnaise

1/2 cup sugar

1/4 cup apple cider vinegar

1 teaspoon yellow mustard

1 teaspoon celery seed

Combine all the ingredients and allow to sit for about 15 minutes before serving.