Nutrition per serving may change if servings are adjusted.
1½ pounds tiny red new potatoes, quartered
1 14.75-ounce can sauerkraut with caraway seeds, rinsed and drained
1 tablespoon packed brown sugar
2 pounds boneless pork shoulder
2 tablespoons stone ground mustard
½ teaspoon ground black pepper
1 cup beer
¼ cup chopped fresh parsley
In a 3½- to 4-quart slow cooker, place potatoes, sauerkraut and brown sugar.
Cut pork shoulder in 1½-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.