Traditional New Years PA Dutch Lucky Pork, Sauerkraut and Mashed Potatoes

Hey there! Ben here. Roland is letting me add this traditional Pennsylvania Dutch New Year's Day dinner to the blog. The recipe is based on my Mom's recipe, but I've added more specifics - my mom, like her mom before her, tends to give directions like "put it in a hot oven for a bit, then turn the temperature down to a warm oven till it's done." I've actually added some temperatures and times for all those "detail-oriented" people out there. It goes very well with  seared carrots and parsnips.

3 or 4lbs pork roast (pork shoulder or leg)

Salt, pepper, thyme, and vegetable oil
2 stalks of celery - cut into 2" pieces
1 apple, peeled and cut into chunks
1 jar of sauerkraut
4 large potatoes - peeled and cut into chunks, or ½ lb of potatoes per person
Cream and butter (for mashed potatoes)

1. Preheat the over to 450°F with the Dutch oven (with a lid) or other pot you'll be cooking the roast in to heat up. You'll be searing the roast in the hot pot, in the oven.
2. Season the pork roast on all sides with salt, pepper and thyme. Drizzle with vegetable oil.
3. In the uncovered Dutch oven, brown the roast on all sides, turning frequently for about 5 minutes per side, which comes to about 30 minutes.
4. Reduce heat to 325°F. 
5. Add the celery and apple and enough water to cover the bottom with about a half inch. Cover and continue to roast for 30 minutes. 
6. Add sauerkraut and cover. Turn the potatoes on to boil. 
7.  Continue roasting until the internal temperature of the roast is 160°F, at least another 45 minutes. 
8. Boil the potatoes in salted water for mashed potatoes. Cook until tender then mash with cream, butter, salt and pepper to taste. 

We always served it all together - a bed of mashed potatoes with the sauerkraut on top, and a slice of the roast leaning up against the whole thing. Roland made pan seared carrots and parsnips as a side which added a little sweetness and some beautiful colour to the dish.