Recipe Image

Sauerkrat, Pork, and Potatoes

  • 15 m
  • 3 h 15 m
Diabetic Living Magazine
“Sauerkraut is at the heart of this simple German-style slow-cooker pork stew.”


    • 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


  • 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.
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