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Angel’s Recipe Corner

“Sauerkraut is at the heart of this simple German-style slow-cooker pork stew.”


Sauerkraut, Pork, and Potatoes

Prep: 15 m

Ready In: 3 h 15 m

Recipe By: Diabetic Living Magazine


• 1½ pounds tiny red new potatoes, quartered

• 1 14.75-ounce can sauerkraut with caraway seeds, rinsed and drained

• 1 tablespoon packed brown sugar

• 2 pounds boneless pork shoulder

• 2 tablespoons stone ground mustard

• ½ teaspoon ground black pepper

• 1 cup beer

• ¼ cup chopped fresh parsley


1.  In a 3½- to 4-quart slow cooker, place potatoes, sauerkraut and brown sugar.

2.  Cut pork shoulder in 1½-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.


Saved From 9/4/2018