Saturday, April 23, 2016
Dark Ale Slow Cooker Pork Shoulder with Sauerkraut
Previously we took a look at a slow cooker sausage dish that used these two fine ingredients, and today we are going to look at a way to slow cook pork shoulder with them both that is delicious and simplicity itself.
It has the added bonus that pork shoulder is generally quite inexpensive and can be used to feed a large number of people on a small budget!
First, you want to line the bottom of your slow cooker with a jar of your favourite sauerkraut Once you have spread it out evenly sprinkle 1 tablespoon of brown sugar over it and place 4-5 whole cloves in the sauerkraut spread out as evenly as possible.
Then pour one full can (433-500 ml.) of a dark ale or beer into the sauerkraut. I used a can of Dab Dark Beer. Finally add a few dashes of Worcestershire sauce.
Place a 3-5 pound pork shoulder on top of the sauerkraut mixture. One side of a shoulder roast will generally have a fat layer and you want to place the roast fat side up. Do not remove the fat layer!
Season the top of the roast liberally evenly with black pepper and paprika. Then as well with 1 tablespoon mustard powder, 1 teaspoon of garlic powder, 1 teaspoon of Vegeta seasoning (if you have it...otherwise just leave out) and sea salt to taste.
Cover your slow cooker and cook on LOW for 8 hours.
When done remove the roast to a platter, let sit for 10 minutes and slice to taste (I like pieces not too thick). Ladle some of the juices from the slow cooker over the roast and then serve with the sauerkraut (removing the cloves).
The pork and sauerkraut are really flavourful and go especially well with a side of egg noodles tossed with salt, better and some parsley, or with mashed potatoes.
See also: Slow Cooker Beer and Sauerkraut Sausages
See also: "Green Bay Packer" Wisconsin Beer Brats with Sauerkraut & Mixed Vegetables