MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork & Sauerkraut
Categories: Pork, Vegetables, Herbs, Beer, Fruits
Yield: 8 Servings

4 lb Boneless pork shoulder
- roast; trimmed
1/2 ts Salt
1/4 ts Black pepper
1 lg Onion; thin sliced
2 lb Bag refrigerated sauerkraut
1 Apple; peeled, cored, diced
12 oz Bottle full-bodied beer
1 tb Brown sugar
1 tb Red wine vinegar
1 ts Caraway seeds
14 oz Can whole-berry cranberry
- sauce
Cooked spaetzle (opt)

Coat slow cooker bowl with nonstick cooking spray. Season
pork with salt and pepper. If desired, brown in a skillet
on all sides, about 5 minutes. Place in slow cooker.

Add onion, sauerkraut and apple. Blend beer, brown sugar,
vinegar and caraway seeds. Pour over pork. Cover and cook
on LOW for 10 hours. Remove pork; let rest 10 minutes.
Transfer vegetables to a platter with a slotted spoon.
Strain liquid into a bowl and skim excess fat.

Microwave cranberry sauce in a glass bowl 1 minute. Slice
pork and serve over sauerkraut, drizzling with some of the
cooking liquid. Top with cranberry sauce. Serve with
spaetzle, if desired.

Family Circle | June 2015

MM Format by Dave Drum - 15 June 2015

Uncle Dirty Dave's Archives

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... Totally reasonable people add peppers to their pizza
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