Sauerkraut is at the heart of this simple German-style slow-cooker pork stew.
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.
4 lean protein, 1 1/2 starch, 1 vegetable
Worst recipe ever. Barely edible. Wasted a good amount of ingredients for no taste in the finished product. Wouldn’t recommend