Pork Roast And Sauerkraut Recipe
Ingredients
| 2 1/2 to 3 pounds pork shoulder roast, boned and tied | ||
| 1 jar (32-ounces) sauerkraut, drained and rinsed well | ||
| Onion | 1 Large, thinly sliced | |
| Pepper | 1/2 Teaspoon | |
| Chicken broth | 2 Cup (16 tbs) | |
| Caraway seeds | 2 Teaspoon | |
| Bay Leaf | 1 | |
| Salt | 1 Teaspoon | |
Directions
Place sauerkraut, onion, pepper, caraway and bay leaf in bottom of glass casserole, mix.
Place pork roast on top and sprinkle on salt.
Cover with plastic wrap.
Insert probe into liquid.
Cook on HIGH (9); HEAT & HOLD at 180°F for 1 1/2 hours, or until pork is tender.
Season to taste with salt and pepper.
Place pork roast on top and sprinkle on salt.
Cover with plastic wrap.
Insert probe into liquid.
Cook on HIGH (9); HEAT & HOLD at 180°F for 1 1/2 hours, or until pork is tender.
Season to taste with salt and pepper.
Chef
