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It's Fall, Get the Crock Pot Out!

By Natalie K. Gould, Web Editor


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What's easier than sticking a bunch of stuff in a crock pot, flipping a switch and letting it sit all day? Nothing. We can thank this little miracle maker for those extra fall and winter pounds. If you don't use one, you should. Life will never be the same. The kitchen will never be so clean. I feel like June Cleaver when I get home and can serve a hot meal without so much as one pan (more like 12) in the sink. Because we all aspire for June Cleaver status, here's a great recipe for an easy crock pot meal the whole family will enjoy. It is the crown jewel of fall food. It wraps all the fall things up in to one delicious crock potty meal. Don't be surprised when your neighbors come over and linger right around dinner time. They have smelled this dish cooking all day. This is good. This is great. This is fall. Make this so then you will know.

Pork Shoulder and Sauerkraut

1 large (about 30 oz.) jar sauerkraut, rinsed and drained
2 1/2 lb. pork shoulder roast
1/2 lb. bacon, cooked and cut into pieces to your liking
1/2 onion, chopped
1 apple, cored and cubed
2 tablespoons spicy mustard
3 tablespoons brown sugar
1 1/2 cups beer
Salt and pepper 

1. Get some quality sauerkraut. Buy something that looks authentic. Something that looks German. I usually buy Frank's. Not the sweet Bavarian kind (though that is at treat within itself), just the plain old kraut. No nonesense. 

Kraut 

2. Put the sauerkraut in a colander and rinse it. Rinse it good.

rinse kraut

3. Put drained sauerkraut in crock pot, and place onions, apple, bacon and brown sugar on top. Give it a good stir until it's happy and mixed. Put pork shoulder on top of that happy mixed goodness. Give it some salt and pepper love. But don't overdo the salt...the bacon has salt too, remember. 

Pork
 

4. Spread the mustard all over the top of that beautiful roast.

mustard
 

5. Pour beer over the whole lot of it. It's that extra little German something. My Nanna (who is the most German lady there is) always says that you should drink a beer before bed. I don't know what that has to do with this, but it felt applicable.

beer and pork
 

6. Cover and cook on high 4 to 5 hours, or on low 8 to 10 hours. It's done when it easily pulls apart with a fork and you just can't bear waiting any longer to try it.

potatoes 

Serve with mashed potatoes or spaetzle. Sleep the sleep of the righteous. Or the happy and full. Your choice.

Cheers. 

natalie gould
10/1/2012 4:36:49 PM

Dave, Thanks for taking the time to read my blog! I'm telling ya...this will send your heart to the moon. I am very proud of my German decent, and there is nothing better than a finely crafted German brew (even better if it's from Munich). A liquor store in my town sells some great imports. I do agree about drinking good beer at room temperature. Heaven knows there is nothing worse than a room temp Coors Light! Stay tuned today for a recipe for pumpkin cinnamon rolls. Have a great day and happy cooking!


nebraska dave
9/30/2012 12:22:13 PM

Natalie, Ach, Du lieber (oh, for goodness sake), be still my taste buds. Being of German decent your fall recipe of crockpot pork and kraut set my mouth to salivating. Now I'm going to have to make some. After living in German for 18 months during my military service, I discovered that beer in Germany is naturally good any time of the day. Every town have a micro brewery. It's an insult to the brewery if you drink the beer cold. It must be consumed at room temperature. They think if beer has to be cold to drink it then it's bad beer. I have to agree. You ever taste an American beer at room temperature? Yuck! Thanks for reminding me to drag out the crockpot for fall cooking. Have a great crockpot day.