Sauerkrat, Pork, and Potatoes

Sauerkrat, Pork, and Potatoes

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From: Diabetic Living Magazine

Sauerkraut is at the heart of this simple German-style slow-cooker pork stew.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. In a 3½- to 4-quart slow cooker, place potatoes, sauerkraut and brown sugar.
  2. 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.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 316 calories; 6 g fat(2 g sat); 2 g fiber; 28 g carbohydrates; 33 g protein; 27 mcg folate; 94 mg cholesterol; 7 g sugars; 233 IU vitamin A; 20 mg vitamin C; 36 mg calcium; 2 mg iron; 543 mg sodium; 1,192 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 4 lean protein, 1½ starch, 1 vegetable

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