Rating: 3.5 stars
17 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

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

Source: Better Homes and Gardens

Gallery

Credit: Jacob Fox

Recipe Summary test

prep:
15 mins
cook:
8 hrs
total:
8 hrs 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

230 calories; fat 10g; cholesterol 92mg; saturated fat 3g; carbohydrates 4g; mono fat 4g; poly fat 1g; insoluble fiber 1g; protein 29g; vitamin c 8.9mg; thiamin 1.2mg; riboflavin 0.5mg; niacin equivalents 6.7mg; vitamin b6 0.8mg; folate 20.2mcg; vitamin b12 1mcg; sodium 546mg; potassium 581mg; calcium 30.3mg; iron 2.5mg.
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