Sauerkrat, Pork, and Potatoes

In a 3 1/2- to 4-quart slow cooker, place potatoes, sauerkraut and brown sugar.

Cut pork shoulder in 1 1/2-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.