German-Style Pork Roast Dinner

Make weeknight dinner fast and easy. Here's a main course recipe and three suggestions for rounding it out into a complete meal. Find out how to effortlessly dress up starters, sides, and desserts to fit the meal's main course.

The Menu

  • Sauerkraut and Pork Shoulder Roast (see recipe below)
  • Parsley Spaetzle
  • Carrot and Celery Salad
  • Pumpkin Pie

This slow-cooker dinner is a warmer-upper on a cold winter night. The German-influenced Sauerkraut and Pork Shoulder Roast is a great centerpiece for a dinner that includes Carrot and Celery Salad, Spaetzle, and Pumpkin Pie. The Spaetzle is easy to make from a mix, and pumpkin pie is full of flavors used in German desserts: warm cinnamon, ginger, and nutmeg. Pick up a baked pie, or look in the freezer section at the grocery store.

Sauerkraut and Pork Shoulder Roast


Parsley Spaetzle

Prepare Spaetzle according to package directions. Toss with a dab of butter and chopped fresh parsley. Season to taste.

Carrot and Celery Salad

Mix equal parts shredded carrot and thinly sliced celery. Stir in just enough mayonnaise to moisten; add a few drops of lemon juice. Season to taste.

Pumpkin Pie

Serve pumpkin pie with a dollop of whipped cream and a dusting of pumpkin pie spice mixed with sugar.