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Prep Time: 10 Minutes Cook Time: 470 Minutes |
Ready In: 480 Minutes Servings: 8 |
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My variation of a recipe I found in a February 2003 issue of the Columbus Dispatch, submitted by Mary Johnson. She's been making it for 20 years and has never had a bad review. She serves it with mashed potatoes and warm rolls. The sauerkraut was sweet and mild. Next time I may try substituting applesauce for the brown sugar. Ingredients:
2 lbs pork roast |
1 (32 ounce) jar sauerkraut, drained and rinsed |
1 (12 ounce) bottle beer |
1/2 cup brown sugar |
Directions:
1. Add the ingredients (in order) to a crockpot.
2. Cook on low for 7 hours.
3. Shred the pork and mix with the kraut.
4. Cook on low for 1 additional hour.
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