It’s Fall, Get the Crock Pot Out!

Reader Contribution by Natalie K. Gould and 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. 

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

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. 


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


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.


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.


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


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