- make this recipe
- user reviews (0)
Sauerkraut and Pork Shoulder Roast
Ingredients
-
1
14 1/2 ounce can sauerkraut with caraway seeds, rinsed and drained
-
1
2 1/2 pound boneless pork shoulder roast or pork sirloin roast
-
Salt
-
Black pepper
-
2
tablespoons creamy Dijon-style mustard blend
-
1
cup beer or nonalcoholic beer
Directions
1. 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.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. 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)
- Servings Per Recipe 8,
- Calories 230,
- Protein (gm) 29,
- Carbohydrate (gm) 4,
- Fat, total (gm) 10,
- Cholesterol (mg) 92,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin C (mg) 9,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 546,
- Potassium (mg) 581,
- Calcium (DV %) 30,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
