It is a tradition on my mom’s side of the family to eat pork and sauerkraut with mashed potatoes every new year’s day. Growing up, I never appreciated the deliciousness of this Pennsylvania Dutch comfort food – though I really loved instant mashed potatoes out of a box!
Now a real food-lovin’ grown-up, there’s not much I enjoy more than slow cooked pork. Add some homemade sauerkraut and spoon it over cauliflower mash for a warm bowl of love any time of the year. I prefer cauliflower instead of potatoes for my mash because they are amazingly delicious and equally comforting, but don’t create the sensation of eating a bowl of paste that I get when I eat spuds.
Ingredients for slow-cooked pork and sauerkraut
- 5-6 pound pork roast (butt or shoulder) – this can be boneless or bone-in
- 1/4 cup juniper berries, crushed
- 3-4 cloves garlic, finely chopped
- 1 cup white wine (substitute with 1/4 c. apple cider vinegar and 1/4 c. water if on GAPS diet)
- 2 tablespoons sea salt – where to find sea salt
- 2 quarts homemade or store bought naturally fermented sauerkraut – where to find cultured veggies
- 2 cups homemade chicken or pork stock – how to make great stock
- 5 1/2 quart or larger slow cooker
Steps for making slow-cooked pork and sauerkraut
- Rinse the roast and pat dry with paper towels
- Mix wine, juniper berries, garlic, and sea salt. Pour over roast, cover and refrigerate for at least 3 hours or overnight.
- Remove roast from marinate, pat dry.
- Sear all sides of roast in a hot pan (fat side first) until browned.
- Place roast into slow cooker with marinade and stock.
- Cook for 8 hours on low or until meat begins to falls apart.
- Add sauerkraut and cook until well mingled – another hour or 2 on low.
- Serve over mash below.
Ingredients for cauliflower mash
- 2 heads organic cauliflower, rinsed and broken into florets
- Plenty of grass-fed butter (or ghee)
- Sea salt
- Food processor
Steps for making cauliflower mash
- Add cauliflower florets to a large sauce pan and fill halfway with filtered water.
- Cover and steam until florets are soft, strain and discard water.
- Add cauliflower to your food processor and process in small batches until very smooth.
- Add plenty of butter and salt to taste.
Notes: The secret to awesome cauli’ mash is using a food processor to make it creamy. If you don’t have a food processor you could try processing small batches in a blender, but in my experience a hand potato masher or a electric mixer won’t do the trick because you want the florets to be completely pureed. You could also roast the cauliflower instead of steaming for a richer flavor, but don’t add any extra liquid until the florets are completely pureed, otherwise you may end up with cauliflower soup.
Feeds 6 with leftovers.