January 4, 2011 by Sara Kreidler
We had a great party at our house on new year’s eve, and had a quiet day at home on new year’s day making this feast: pork shoulder roast with sauerkraut from our CSA, dumplings, mashed potatoes, and salad.
We cooked the pork roast most of the way in the crock pot on low with sliced onions and about 4 cups of water until it was tender (about 6 hours), then transferred the pork to the roasting pan and added the sauerkraut.
We followed the directions on the back of the Bisquick box for the dumplings (Grandma Felton also gave good advice — the key is to follow the directions and NOT fuss with the dumplings while they are cooking on top of the roast and kraut). Here is a picture of the dumplings transferred to the plate — doesn’t look like much in my lousy picture, but man were they good.