Sauerkraut and Pork Shoulder Roast


This pork roast is not for the timid of tongue. Beer, mustard, and sauerkraut all contribute to its robust flavor.

Sauerkraut and Pork Shoulder Roast
Photo: Jacob Fox
Prep Time:
15 mins
Cook Time:
8 hrs
Total Time:
8 hrs 15 mins


  • 1 14.5 ounce can sauerkraut with caraway seeds, rinsed and drained

  • 1 2.5 pound boneless pork shoulder roast or pork sirloin roast

  • Salt

  • Ground black pepper

  • 2 tablespoon creamy Dijon-style mustard mayonnaise blend

  • 1 cup beer or nonalcoholic beer


  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 (per serving)

230 Calories
10g Fat
4g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 230
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 92mg 31%
Sodium 546mg 24%
Total Carbohydrate 4g 1%
Protein 29g
Vitamin C 8.9mg 45%
Calcium 30.3mg 2%
Iron 2.5mg 14%
Potassium 581mg 12%
Folate, total 20.2mcg
Vitamin B-12 1mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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