WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, February 19, 2015

PORK AND SAUERKRAUT

I got this German recipe from Family Circle. Yes, this recipe uses beer as does many German recipes. Spaetzle is a soft German noodle/dumpling.

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

1. 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.
2. 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.
3. 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.


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