Ingredients
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1
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1
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2
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1
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-
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-
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-
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Directions
Crock Pot Sauerkraut and Pork Shoulder Roast, 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., I grew up eating this dish on New Year’s Day, and now that I’m all moved out and an “adult”, I wanted to replicate my mothers pork & sauerkraut. The differences between hers and this recipe are 1. She uses an actual oven, 2. She doesn’t use beer, and 3. She doesn’t use mustard. So going into this I was a little nervous that it wouldn’t taste like hers but I was wowed. Honestly I thought it tasted identical but with just a little more umph. I followed the recipe to a tee but used my own rub salt, pepper, paprika, and brown sugar and it really added a new dimension. The paprika added a little smokiness and obviously the brown sugar adds some sweetness but surprisingly those flavors didn’t overpower and perfectly rounded out the entire dish. I even shared some with mom the last time she visited from back home and she loved it. Thanks so much for the awesome recipe., Added a rub of salt, pepper, paprika, and brown sugar.
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Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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Cover and Cook on Low Heat Setting For 8 to 10 Hours or on High For 4 to 5 Hours. |
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4
Done
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Transfer Meat to Cutting Board. Cool Slightly. Slice Meat, Discarding Fat, and Serve. |
