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Sauerkraut and Pork Shoulder Roast

Makes: 8 servings
Prep 15 mins Cook 8 hrs to 10 hrs  (low) or 4-5 hours (high)
Sauerkraut and Pork Shoulder Roast
Ingredients
  • 1 14 1/2 ounce can  sauerkraut with caraway seeds, rinsed and drained
  • 1 1 - 2 1/2 pound  boneless pork shoulder roast or pork sirloin roast
  •  Salt
  •  Black pepper
  • 2  tablespoons  Dijon-style mustard mayonnaise 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 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.

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, discarding any fat. Serve sauerkraut with meat. Makes 8 servings.

From the Test KitchenOpen-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)
  • Servings Per Recipe 8,
  • cal. (kcal) 230,
  • Fat, total (g) 10,
  • chol. (mg) 92,
  • sat. fat (g) 3,
  • carb. (g) 4,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 0,
  • pro. (g) 29,
  • vit. A (IU) 729,
  • vit. C (mg) 49,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 546,
  • Potassium (mg) 581,
  • calcium (mg) 30,
  • iron (mg) 3,
  • Lean Meat () 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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