Shelly's Recipe

SAUERKRAUT AND PORK SHOULDER ROAST - Crock pot

Category: Roasts/Tenderloins - Pork

1 (14-1/2 oz) can sauerkraut with caraway seeds, rinsed and drained
1 (2 1/2 lb) boneless pork shoulder roast or pork sirloin roast
Salt and pepper
2 tbsp Dijon-style mustard
1 cup beer or nonalcoholic beer

Place sauerkraut in a 3-1/2- or 4-quart crock pot. 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. 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, discarding any fat. Serve sauerkraut with meat. Serves 8