Crock Pot Sauerkraut and Pork Shoulder Roast
Ready In: 8 hrs 15 mins
Serves: 8
Ingredients
- 1 (14 1/2ounce) can sauerkraut, rinsed and drained (with caraway seeds)
- 1 (2 1/2lb) boneless pork shoulder
- salt
- ground black pepper
- 2 tablespoons dijon-style mustard
- 1 cup beer
Directions
- 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.
- 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.
- Cover and cook on low heat setting for 8 to 10 hours or on high for 4 to 5 hours.
- Transfer meat to cutting board. Cool slightly. Slice meat, discarding fat, and serve.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off