Bavarian Pork Dinner
- Servings: 6
Add sauerkraut, a little mustard, new potatoes, and beer to the slow cooker and this pork roast takes on a Bavarian flavor. When these wonderful ingredients slow cook together they can leave behind a cooked-on mess. Add a slow cooker liner and eliminate the scrubbing and soaking required to otherwise clean the slow cooker bowl. When the meal is over, remove the empty slow cooker liner from the cooled slow cooker and toss.
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 1/2 pounds tiny red new potatoes, quartered
- 1 14 3/4-ounce can sauerkraut with caraway seeds, rinsed and drained
- 1 tablespoon packed brown sugar
- 2 pounds boneless pork shoulder
- 2 tablespoons stone ground mustard
- 1/2 teaspoon ground black pepper
- 1 cup beer
- 1/4 cup chopped fresh parsley
- Disposable slow cooker liner
Place the disposable slow cooker liner inside a 3-1/2- or 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Place potatoes, sauerkraut, and brown sugar in slow cooker.
Cut pork shoulder in 1 1/2-inch pieces, trimming away and discarding any excess fat. In a medium bowl combine pork, mustard, and pepper; toss to coat. Place pork in the cooker. Pour beer over the mixture. Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours. Skim fat from cooking juices. Serve in shallow bowls with juices and garnished with parsley. Cool slow cooker completely; remove liner and discard. Makes 6 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
Back to top