Crock Pot Sauerkraut and Pork Shoulder Roast |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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This is great! I like to serve this with mashed potatoes. It is also great with noodles, spaetzle or boiled new potatoes. If you have any leftovers, you can make open-faced pork sandwiches with the meat and sauerkraut. Ingredients:
1 (14 1/2 ounce) can sauerkraut, rinsed and drained (with caraway seeds) |
1 (2 1/2 lb) boneless pork shoulder |
salt |
ground black pepper |
2 tablespoons dijon-style mustard |
1 cup beer |
Directions:
1. Place sauerkraut in a 3-1/2 to 4 quart crock pot. Trim fat from meat. If need be, trim the meat to fit in crock pot.
2. Lightly sprinkle meat with salt and pepper. Spread mustard over meat and place the meat on top of the sauerkraut. Pour beer over the meat.
3. Cover and cook on low heat setting for 8 to 10 hours or on high for 4 to 5 hours.
4. Transfer meat to cutting board. Cool slightly. Slice meat, discarding fat, and serve.
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