Sauerkraut and Pork Shoulder Roast
ACTIVE: 15 minutes TOTAL: 8 hours and 15 minutes
This pork roast is perfect for Sunday dinner or a busy weeknight. Serve as a main dish
with vegetables or shred the pork and serve on toasted baguette with thinly sliced red
onion and a bit of whole-grain mustard.
1 14.5-ounce can sauerkraut with caraway seeds, rinsed and drained
1 2½-pound boneless pork shoulder roast or pork sirloin roast
⅛ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons Dijon-style mustard mayonnaise blend
1 cup beer or nonalcoholic beer
1. Place sauerkraut in a 31/2- or 4-quart slow cooker. If necessary, cut meat to fit into the
slow cooker. Lightly sprinkle meat with salt and pepper and spread with mustard. Place
meat on top of the sauerkraut in the slow cooker. Pour beer over the meat.
2. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
3. Transfer meat to a cutting board; cool slightly. Slice meat, discarding any fat. Serve with
Calories 230, Fat 10g, (sat 3g), Cholesterol 92mg, Carbs 4g, Fiber 1g, Total sugars 0g,
Protein 29g, Sodium 546mg, Potassium 581mg.