A New Year’s Day Tradition: Roast Pork, Mashed Potatoes & Sauerkraut

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Growing up, our New Year’s Day meal was always a pork roast, mashed potatoes, and sauerkraut, whether we liked it or not. It’s a Pennsylvania Dutch New Year’s tradition.

Why? Well, legend has it that it’s because a pig roots forward, which is good luck for the new year, but it’s probably also because it’s practical: If you slaughter a pig for the winter, you want to eat the fresh meat first and save the smoked meats (like ham) for later—like Easter! And sauerkraut takes a late-fall crop of cabbage and ferments it just in time for a New Year’s Day feast. The mashed potatoes? Potatoes store well and are, of course, delicious.

Most traditions are seasonally practical, which is one reason it’s sometimes good to stick to tradition!

You don’t really need a recipe to cook a pork roast. It’s easy and fairly quick, depending on size. An hour and a half will cook a medium-size roast just right.

So, here is what you do:

1. Purchase an organic pork roast from your local butcher.

2. Preheat the oven to 400 degrees.

3. Place the pork in a roasting pan. You can sprinkle it with salt and pepper and add rosemary if you want. It might be wrapped up in string. That’s OK. Leave the string in place because it will hold the roast together while it cooks.

4. Roast in the oven at 400 for one hour. Check the pork roast’s internal temperature with a meat thermometer to see if it’s done. Or poke it with a knife or fork and see if the juices run clear.

5. If you want, you can heat the sauerkraut in the roasting pan with the pork—the kraut will absorb the roasting juices. Or you can warm it in a pan on top of the stove.

6. Mashed potatoes? Here’s my easy recipe!

Lucia_FoodStyling

My littlest one’s food styling…

Serve with a salad to celebrate New Year’s with a Pennsylvania Dutch twist!

DISCLAIMER: Feeding yourself and your children organic foods may cause extreme health, healing, and happiness.

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5 Responses to A New Year’s Day Tradition: Roast Pork, Mashed Potatoes & Sauerkraut

  1. Nikki Lindqvist December 31, 2014 at 6:23 am #

    And, I hear more and more that fermented foods are VERY good for us. 🙂

  2. Alice Green December 31, 2014 at 1:37 pm #

    Your ‘little one’s’ food styling and your Disclaimer have just MADE my whole Day! Thank you!!

  3. Donna in Delaware January 1, 2015 at 9:05 am #

    Mmm! Since I am a southern born girl, we always had black-eyed peas and stewed tomatoes for our New Year’s Day meal. You could have any meat you wanted with it, mostly smoked ham hocks, but the peas and tomatoes are necessary to bring good luck!

    We used to eat the sauerkraut, mashed potatoes and pork in a different form, the pork was the ribs. On one of my favorite stops in Amish country, I always stopped in one restaurant to eat the pork spareribs and sauerkraut and mashed potatoes. Since I don’t eat pork anymore, I sure do miss it! Now I just eat the sauerkraut and a small amount of potatoes.

    Happy New Year everyone, and happy, healthy eating! May we all continue to healthily and happily this year and every year!

  4. Sandie January 1, 2015 at 10:50 am #

    thank you for sharing. This was a tradition in my home as well, I do wonder about the sauerkraut?
    Happy new year

  5. John January 9, 2018 at 5:46 pm #

    We too still eat pork and sauerkraut on January 1. Have done since I’ve been taking solid meals and my 93 year old mom still cooks it.
    I believe im going to add pickled red cabbage to the menu next round.

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