New Years Pork Roast with Spiced Honey Sauerkraut

Our families roots can be traced back to the Pennsylvania Dutch who settled Berks County in the early 1700's. As a throw back to our roots we carry on the tradition of eating Pork and Sauerkraut for good luck on New Years Day. We eat pork because pigs "root forward" when searching for food, symbolizing moving forward into the new year. The green color of sauerkraut (from cabbage) represents wealth and prosperity. Check out this variation on a traditional Pennsylvania Dutch dish.

Ingredients:

• 4-6 lb. bone in pork roast
• 1 (32-ounce) package sauerkraut (we prefer the bagged kind)
• 1 medium onion sliced
• 1/4 cup Clover Honey
• 1 bay leaf
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• salt and pepper to taste
• 2 tablespoons butter

Directions:

1. Heat oven to 350°F.
2. Combine sauerkraut, onion, honey and spices in large bowl. Set aside.
3. Sprinkle pork roast with salt and pepper. Melt butter in a Dutch oven until sizzling; add pork roast. Brown roast on all sides.
4. Remove pork roast from Dutch oven.
5. Place sauerkraut mixture in Dutch oven and place roast on top.
6. Cover. Bake 3-4 hours or until pork roast is fork tender and pulls away from the bone.
7. Serve with mashed potatoes.