Recipe by PickyEater
My variation of a recipe I found in a February 2003 issue of the Columbus Dispatch, submitted by Mary Johnson. She's "been making it for 20 years and has never had a bad review." She serves it with mashed potatoes and warm rolls. The sauerkraut was sweet and mild. Next time I may try substituting applesauce for the brown sugar.
Top Review by Audrey M
I made this last week and it was fantastic. I love using my crockpot because it provides me time to spend with my family rather than being in the kitchen. I get it ready in the morning and by supper time I have a wonderful meal. I also added kielbasa to the mix so that I had plenty of leftovers. Thanks for posting.
- 2 lbs pork roast
- 1 (32 ounce) jar sauerkraut, drained and rinsed
- 1 (12 ounce) bottle beer
- 1⁄2 cup brown sugar