Sauerkraut and Pork Shoulder Roast
14 1/2 ounce can sauerkraut with caraway seeds, rinsed and drained
2 1/2 pound boneless pork shoulder roast or pork sirloin roast
Ground black pepper
tablespoons creamy Dijon-style mustard mayonnaise blend
cup beer or nonalcoholic beer
- Place sauerkraut in a 3-1/2- or 4-quart slow cooker. Trim fat from meat. If necessary, cut roast to fit into the slow cooker. Sprinkle lightly with salt and pepper. Spread mustard over meat. Place meat on top of the sauerkraut. Add the beer.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Transfer meat to a cutting board; cool slightly. Slice meat; discard fat. Serve sauerkraut with meat. Makes 8 servings.
Nutrition Facts(Sauerkraut and Pork Shoulder Roast)
- Per serving:
- 230 kcal cal.,
- 10 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 92 mg chol.,
- 546 mg sodium,
- 4 g carb.,
- 1 g fiber,
- 0 g sugar,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet