Pork-N-Kraut and New Year’s Resolutions

It’s the first day of 2012 and I’m proudly launching my Hayley’s Healthy Home Blog! I’m really excited to now be sharing my life in a more lengthy format.

Most people start the new year with a list of resolutions… And I’m no exception.
But my resolutions are unique, i never consciously stated them or begun them on a new years day. It’s just all the little changes we made, they’ve added up, expanded, and grew over time.

In 2012 I resolve to keep going on the journey I’ve started, to be further along by 1/1/13. This blog is a way that I want to help guide my friends on their journeys, help them map out a course and gain more insight of the importance of a healthy life. I want people to understand the Why behind our choices in life and hope to encourage them to start making positive healthy changes. If you ever need help, guidance or a shoulder to lean on, don’t hesitate to ask.

Now on to the important stuff…

Hayley’s Healthy New Year’s Day Pork-N-Kraut!

Supplies:
Pressure Cooker with rack
Knife, Tongs, Spatula, etc..

Ingredients:
Pork Shoulder Roast
Seasonings to your taste (Salt, Pepper, Onion Powder, Garlic Powder, etc)
2 T Fat (Lard, Tallow, butter, or coconut oil)
1 large Onion
2 cloves of garlic, pressed or chopped finely
1 to 2 qrts of Saurkraut
1 Pack of Hot Dogs
Water

Season your pork roast (salt, pepper, garlic powder, onion powder) and in your pressure cooker pot – brown it on all sides in fat. Saute onion and garlic until soft then put your pork roast on your pressure cooker rack and add water 1/4 of the way up the roast. Cook for 10 minutes at 10 pounds of pressure…. turn off heat and allow to de-pressurize.

Once all the pressure has been released, remove the pressure cooker lid and add 1/2 of the sauerkraut and cook again for 10 minutes at 10 pounds of pressure.. …. turn off heat and allow to de-pressurize.

Once all the pressure has been released, remove the pressure cooker lid and add the rest of the sauerkraut and the hot dogs, cook again for 10 minutes at 10 pounds of pressure.. …. turn off heat and allow to de-pressurize.

I’ve been making my pork-n-kraut just like this for over 10 years, I’ve found that by cooking it in 3 different segments it allows the pork to get really tender, yet the sauerkraut and hot dogs do not get over cooked and everything gets deeply infused with the sauerkraut flavor!

While your doing all the add-cook-depressurizations make some mashed potatoes – quarter red skinned potatoes and boiled them in sea salt water, drained when tender….mashed with my old fashion potato masher, added lots of butter, raw milk and seasoned to taste. I left the skins on the potatoes for a rustic, lumpy mashed potato!

I took all the pork, kraut and hot dogs out of the pot and put it in a 9×13 casserole dish so we can easily reheat it in the oven.. And drained the liquid, cooked on the stove to reduce and have a little “broth” to ladle on your plate.

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