Sauerkraut and Pork Shoulder Roast
- Place sauerkraut in a 3-1/2- or 4-quart slow cooker. Trim fat from meat. If necessary, cut meat to fit into the slow cooker. Lightly sprinkle meat with salt and pepper. Spread mustard over meat. Place meat on top of sauerkraut in cooker. Pour beer over the meat.
- 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, discarding any fat. Serve sauerkraut with meat. Makes 8 servings.
From the Test Kitchen
Open-Face Pork Sandwiches:
Toast rye bread slices; spread one side of each slice with Dijon-style mustard. Arrange bread slices on a baking sheet. Using 2 forks, pull meat apart into shreds. Top each bread slice with drained sauerkraut, shredded pork, and shredded Swiss cheese. Place baking sheet under broiler 3 to 4 inches from the heat. Broil for 2 to 3 minutes or until cheese melts.
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