17 Ratings
  • 5 Rating Star 5
  • 3 Rating Star 4
  • 4 Rating Star 4
  • 2 Rating Star 2
  • 1 Rating Star 1
  • 0 Rating Star 1

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

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Ingredients

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

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

  • Salt

  • Ground black pepper

  • 2 tablespoons creamy Dijon-style mustard mayonnaise blend

  • 1 cup beer or nonalcoholic beer

Directions

  • 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.

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  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

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  • Transfer meat to a cutting board; cool slightly. Slice meat; discard fat. Serve sauerkraut with meat. Makes 8 servings.

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Nutrition Facts

230 calories, 10 g fat (3 g saturated fat, 1 g polyunsaturated fat, 4 g monounsaturated fat), 92 mg cholesterol, 546 mg sodium, 4 g carbohydrates, 1 g fiber, 0 g sugar, 29 g protein.

Reviews (1)

17 Ratings
  • 5 Rating Star 5
  • 3 Rating Star 4
  • 4 Rating Star 4
  • 2 Rating Star 2
  • 1 Rating Star 1
  • 0 Rating Star 1
02/17/2015
Can you substitute something else for the beer?