Sauerkraut and Pork Shoulder Roast
- 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
Anonymous 824 Days Ago
Can you substitute something else for the beer?