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This pork and sauerkraut recipe is similar to my Pennsylvania Dutch grandmother’s recipe. She used a pressure cooker, while I prefer a crockpot. I always serve this with a side of mashed potatoes and applesauce.
Ingredients
- 1 (32 ounce) jar sauerkraut with juice
- 1 pound pork roast, cut into 1 inch cubes
- ½ (12 fluid ounce) can or bottle beer
- 1 tablespoon minced garlic
- 1 teaspoon onion salt
- 1 teaspoon dry mustard
- 1 ½ teaspoons fresh dill weed
- ½ medium apple, peeled and cored
Directions
Step 1
Stir undrained sauerkraut, pork cubes, beer, garlic, onion salt, dry mustard, and dill together in a slow cooker until well combined. Press apple half under other ingredients to submerge.
Step 2
Cook on High for 1 hour. Reduce the heat to Low and continue cooking until pork is cooked through, about 5 more hours. Discard apple and serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 139 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 6% |
| Cholesterol32mg | 11% |
| Sodium1567mg | 68% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber5g | 19% |
| Total Sugars4g | |
| Protein13g | |
| Vitamin C28mg | 140% |
| Calcium65mg | 5% |
| Iron3mg | 17% |
| Potassium478mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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