The following recipe for Pork In a Pot was sent to us by SurvivalBlog reader Richard T.
Special note from Richard: “You will need a Lodge 3-quart combo cooker, or something similar. Any cast iron pot will work, but this pot has a handled flat lid that can serve as a skillet on which the ribs can be browned while preparing the other ingredients.”
Ingredients
- 1 large white onion
- 2 white Russet potatoes
- 1 tomato (contains an insignificant amount of acid to affect the cast iron)
- 1 pint of drained sauerkraut
- Cayenne Pepper
- Paprika
- Cooking Oil
Directions
Begin with heating up the pot & lid (or skillet) on a medium heat for several minutes. Cut the pork rack in four bone sections and brown them on the oiled skillet for straighter ribs like the St. Louis cut, or in the oven on the broiler setting if using the curved baby back ribs.
Onions are sliced and layered on the oiled bottom of the pot, next add sauerkraut and finally the sliced tomato. After browned, the ribs are seasoned and layered in the pot over the onions and tomatoes. Sliced potatoes are filled in on top wherever they fit. It is not necessary to add any liquid as the ingredients will provide that. Sauce, spices, and stripping the membrane is not necessary either. Turn the heat down to a low setting for 2.5 hours. Resist the temptation to turn up the heat; lower and slower is better.
SERVING
With cast iron cooking you don’t have to be in a hurry to dish it out, it will keep hot for quite some time in the pot.
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