As we approach the threshold of 2025, many are feeling uncertain about the future. Financial stability, personal safety, and even food security seem precarious. Despite these concerns, there is an opportunity to find hope and optimism in traditions that have stood the test of time. One such tradition involves starting the new year with a meal of pork and sauerkraut, believed to bring good fortune. This dish, rooted in Pennsylvania Dutch culture, has remained largely unchanged since the 1930s. By revisiting and reimagining this classic recipe, we can infuse it with modern elements while honoring its heritage.

The Timeless Appeal of Pork and Sauerkraut

This hearty dish has been a staple in many families for generations. Its origins trace back to the early 20th century, when advertisements from newspapers like The Pittsburgh Press touted its ability to bring “good luck or something.” Over the decades, the ingredients have stayed consistent: tender pork, tangy sauerkraut, onions, apples, caraway seeds, and basic spices. Traditionally prepared in slow cookers or pressure cookers, this meal remains a comforting reminder of simpler times. For those who appreciate culinary history, exploring old recipes reveals that not much has changed since the 1930s. Turkey or chicken once dominated New Year's feasts, but pork and sauerkraut eventually became the go-to choice for many households.

Delving deeper into historical cookbooks and archives, one finds that the preparation method has also remained relatively stable. A typical recipe calls for a pork tenderloin, though some prefer a fattier cut of meat. The cooking process typically involves slow-cooking the ingredients together until they meld harmoniously. In my family, this dish has been passed down through the generations, each member adding their own twist. While I’m not particularly fond of pork tenderloin, I believe a heartier cut like smoked pork shoulder would enhance the flavors. The richness of the fat would complement the cabbage, apple, and onion, creating a more satisfying meal. By smoking the pork shoulder, we pay homage to the outdoor cooking methods of our ancestors, bringing an authentic touch to this timeless dish.

A Contemporary Take on a Classic Recipe

Inspired by tradition yet driven by innovation, I’ve decided to put a modern spin on this beloved dish. Instead of sticking to the original recipe, I opted for a more robust cut of meat—specifically, a five-pound pork shoulder. This change not only adds depth to the flavor profile but also pays tribute to the outdoor cooking practices of yesteryear. The smoking process imparts a smoky aroma and enhances the overall taste. After smoking, the pork is shredded and combined with sauerkraut, onions, apples, and spices in a large Dutch oven. This method ensures that all the flavors blend beautifully, resulting in a meal that is both comforting and innovative.

To prepare this dish, start by seasoning the pork shoulder with a dry rub of brown sugar and your favorite pork seasoning. Smoke it at 275 degrees Fahrenheit for 6-7 hours until the internal temperature reaches 160 degrees. Once cooked, allow the pork to cool before shredding it with two forks. Reserve some of the liquid and fat for later use. Next, heat a quarter cup of the reserved pork fat in a Dutch oven over medium heat. Add sliced onions and apples, cooking them until they soften. Incorporate the shredded pork, sauerkraut, remaining juice, and spices. Cover and cook on low for about an hour, allowing the flavors to meld. If you prefer using a slow cooker, simply sauté the onions and apples first, then transfer everything to the slow cooker and adjust the cook time accordingly. Serve this delectable dish with mashed potatoes for a complete meal. Embrace the old while making it new, and may this updated version of pork and sauerkraut bring you good luck and joy in the coming year.