Pork Neck Bones And Sauerkraut Food

NECKBONES & SAUERKRAUT

Steps:

• Cook neck bones till falling apart done.
• Drain water off, leaving about 1/2 cup.
• Pour kraut over top of meat and mix in with meat.
• Cover with good fitting lid.
• Cook on low till kraut is good and hot.
• Serve with mashed potatoes.

PORK NECK BONES AND SAUERKRAUT

Steps:

• Pork neck bones are one of the most flavorful parts of the pig. There is not much meat on the bones, of course, so they are not expensive. They can be used as a flavoring for greens and for making soups. Or they can be placed in a covered pot with sauerkraut and simmered until they are deliciously tender. I put a pinch of sugar and some fried onions in my sauerkraut and then load the pot with the neck bones. From . Downloaded from Glens MM Recipe Archive, G Internet.

PORK NECK & SAUERKRAUT

Steps:

• 1. Boil the neck bones & onions till the meat is falling off the bones.
• 2. Save the broth and pick the meat from the bones then return to the broth.
• 3. Add the jar of sauerkraut (drained) to the meat.
• 4. Let it simmer for 15 to 20 mins.

COUNTRY COOKING SLOW COOKER NECK BONES

Steps:

• Place the neck bones into a slow cooker. Sprinkle in the onion, garlic, salt, and thyme leaves. Pour in the vinegar and water.
• Cover and cook on High until the meat is tender, about 4 hours.

PORK AND SAUERKRAUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
• Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
• Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.