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Pork & Sauerkraut

Pork & SauerkrautIngredients:
– 1 (14.5 oz) can sauerkraut, rinsed and drained (with caraway seeds)
– 1 (2.5 lb) boneless pork shoulder
– 2 tblsp. dijon mustard
– 1 cup beer
– salt & pepper

DIRECTIONS:
Place sauerkraut in a 4 quart crock pot.  Trim the fat from the meat.  You may also have to trim the meat to fit in crock pot.

Lightly sprinkle meat with salt and pepper.  Spread mustard over meat and place meat on top of the sauerkraut.  Pour beer over meat.

Cover and cook on low heat setting for 8-10 hours or on high for 4-5 hours.

Transfer meat to cutting board and let cool slightly.  Slice and serve.

Cauliflower Mashed Potatoes

Ingredients:
1 head cauliflower, washed and stems cut off
1/4 cup sour cream (use 1/3 less fat sour cream and can add a little more or less depending on taste)
Salt & pepper
 
DIRECTIONS:
Bring water to a boil.  Add cauliflower and boil uncovered until soft
(about 10 minutes)

Put cauliflower in a mixing bowl, add sour cream and mix about for about a minute (until most lumps are out)

Add salt and pepper to taste.