So, new year new you. 2015 was quite a whirlwind in my household. It went from being 2 of us to 3 of us and I was not prepared. Those preggo books dont prepare you for the craziness of having your first baby. Coffee and my pump became my best friends. Not to mention we had THE COLDEST WINTER EVER!!!! So I was cooped up inside nursing a newborn, nursing my csection wounds, and trying to get 2 hours of sleep. The hunger of a newborn is equivalent to that of a hungry drunk person. They slam food, throw up, and pass out...annnnd repeat. Thank God I had my hubs to help out. He's a superstar dad/husband. Fast forward 3 months and I had to go back to work and become a normal person again. (HA!) I felt tired, uncomfortable in my new post baby bod, and I was still eating freezer meals I had made pre baby (not even sure if those were even okay to eat...but we did). I was pumping one morning and was watching bravo (ummm my obsession since forever) and they had an infomercial for 21 day fix. So I watched it (probably because I couldn't find/reach the remote) and I was sucked in. I ended up buying it and started it in the beginning of May. I worked out here and there but it really clicked when I was invited into a challenge group for new moms. Um YES PLEASE! Being held accountable was what I needed and it helped 4000% that it was from moms going through the same thing I was. That's what got my gears turning to thinking of becoming a coach. I already created healthy meals for me and the hubs but what I lacked was working out consistently. So here it was the end of the year and I decided to jump all in a take a chance on becoming a coach. I need to be held accountable first and foremost but I also want to help people feel better about themselves and to create healthy meals for their own families (babies included!).
NOW FOR 2016! Enough about coaching, this post is about the new year! So does everyone eat pork and sauerkraut New Years day orrr is that just a PA thing? I have been making it for me and the hubs for the past couple years (thanks timehop for all my awesome pork pics!), but growing up my mom always made it and said it was for good luck. (HERE is a story on the background of that) So this year I went to Whole Foods (because I forgot to put an order in to my favorite farm that is literally in our backyard that has pasture raised pigs) and leave it to Whole Foods to suck me in but that had a pretty good deal. Sauerkraut, apples (umm delish!) and 2 pork shoulder cuts for like $15. Sooo I bought it but had no idea how to cook it all (did I throw it in together, separate, cook the apples on the stove first...ahh I was lost!) So I just used my handy dandy dutch oven (YOU need one if you dont have one ... just dont put it in the dishwasher..oops) and mixed it all up with some butter and beer and viola! Shredded pork goodness!
Ingredients:
2 cuts of pork shoulder (mine were probably 1 lb each)
1 1/2 cup organic sauerkraut (drained)
2 apples (mine were gala) cored and peeled (I left the peel on because I'm lazy)
1 - 2 onions (I like a lot of onion so I used 2 since they cook down so much)
1 12oz bottle of beer (wheat beer or IPA is best. I used Sam Adams cherry wheat because I HATE IPA's) or apple cider would work just as well
4 TBSP gass fed butter (Kerrygold is what I use) or oil
4-5 fresh sage leaves (Sage is a pretty potent herb so start off with a little bit. I like sage but the hubs doesn't so I did a happy medium of 4 leaves chopped up)
salt and pepper to taste
Instructions:
*You can do this in the slow cooker or oven. I prefer the oven but they both would end up with the same result*
- Preheat oven to 325 (if using) and heat a dutch oven oven medium heat with the butter or oil. (If using slow cooker you still want to do this step)
- Salt and Pepper both sides of pork and let sit to get to room temp (or close) while you chop everything else.
- Chop or slice your apples and set aside. (Mine came chopped up, I sliced them a little thinner. This is all on preference)
- Slice your onion and set aside.
- In your dutch oven that should be nice and hot and the butter bubbly (but not burning!) carefully place your pork cuts and let it be for a good 6-8 mins. You want to develop a nice crust. After the 6-8 mins flip it and let it go for another 6-8 mins. Again don't touch it!
- After the meat has browned take it out and set it aside.
- Add in your onions and stir for a minute. Add a splash of beer (or cider) and with a wooden spoon scrape up all the browned bits. You should have a nice brown caramel color in your pot with the onions. Once the onions are transulcent (5 mins) add in your apples and chopped sage leaves. Stir for about 2 minutes and then take off the burner. Take the sauteed apples and onions and set aside.
- Take the sauerkraut that is drained and put it on the bottom of the pot. Place your browned pork over the sauerkraut then add your onions and apples on top. Pour the rest of your beer over top, cover it, and put it in the oven for 2 to 2 1/2 hours or in your slow cooker for 8 hours on low or 4 - 5 on high. *If using the slow cooker just pile everything in the pot as it says above* After 2 hours take it out and check it (I shredded mine then threw it back in for another 20 mins while I made the side dishes)
- Once done just shred it with a fork and serve!
I hope you and your family enjoy this as much as we did! The babes wasn't a fan of the sauerkraut but loved the pork and apples!! Here's to starting 2016 off right!!!
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