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  • 1 boneless pork shoulder roast (31/4 to 4 lbs), excess fat trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 onion, thinly sliced
  • 1 2 pound bag refrigerated sauerkraut
  • 1 apple, peeled, cored and diced
  • 1 12 ounce bottle full-bodied beer
  • 1 tablespoon brown sugar
  • 1 tablespoon red wine vinegar
  • 1 teaspoon caraway seeds
  • 1 14 ounce can whole-berry cranberry sauce
  • Cooked spaetzle (optional)
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.

nutrition information

Per Serving: cal. (kcal) 367, Fat, total (g) 10, chol. (mg) 102, sat. fat (g) 3, carb. (g) 31, fiber (g) 4, pro. (g) 34, sodium (mg) 868, Percent Daily Values are based on a 2,000 calorie diet
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