"Pennsylvania-style" Pork and Sauerkraut


 

ChadVKealey

TVWBB Pro
Based on this recipe, but slightly modified. I cooked this in my 18.5" WSM with bricks in the water pan, the dutch oven containing the sauerkraut on the lower grate and the loin on the top grate. This allowed the drippings to mix with the 'kraut and a bit of the aromatics to seep into the pork and keep it moist.

Photos of the cook are available on Flickr

Ingredients:
4-5 pound pork loin
1 teaspoon olive oil
1 teaspoon celery salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons Worcestershire sauce
2 teaspoons water
2 teaspoons Dijon mustard
2 16 oz. bags of good sauerkraut (don't skimp on this with canned 'kraut...it ain't the same!)
1 12 oz. lager (Yuengling, if you have it)

Directions:
Prep the loin: Rinse the pork loin and trim any excess fat, leaving 1/8" to 1/4" thick layer and scoring it down to the meat every 1/4 inch. If necessary to fit in your roasting pan, cut the loin in half.

Make the wet rub: In a small bowl, mix the celery salt, onion & garlic powders, Worcestershire sauce. Add water 1/2 teaspoon at a time to loosen the mixture up and form a paste. You're looking for a ketchup-like consistency. Rub the paste all over the loin, working it into the scored fat, and refrigerate overnight.

Preheat smoker (or oven) to 275-300 degrees. Meanwhile, on the stove, heat a heavy roasting pan or dutch oven on high for 4-5 minutes. Drizzle a little olive oil in and put the loin in, fat side up. Sear all sides well, including the ends. When it's nicely browned all over, remove the loin to a platter. Deglaze the pan with 1/2 of the beer to free up all the good bits on the bottom. Add one bag of sauerkraut, including liquid and turn off the burner. Return the loin to the pan, on top of the 'kraut with the fat side up. Drain the other bag of 'kraut, reserving the liquid, and arrange it around the loin.

Place pan into smoker (or oven) and cook to an internal temp of at 150, about 2 hours. Remove from smoker, cover tightly and let rest for at least 30 minutes or up to an hour. Slice and serve with sauerkraut and mashed potatoes.
 

 

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