Pork Shoulder Viennese Recipe
Ingredients
| 3 1/2 pounds pork shoulder, boned, rolled and well trimmed | ||
| 2 cloves garlic, cut into slivers | ||
| Salt pork | 1/4 pound | |
| Sauerkraut | 2 1/2 Pound | |
| 2 onions, studded with four whole cloves | ||
| Beer | 1 Cup (16 tbs) | |
Directions
Insert slivers of garlic between the fat and the meat of the pork at room temperature.
Put slices of salt pork in baker.
Add half the sauerkraut.
Place pork on that bed.
Cover with remaining sauerkraut.
Season.
Place an onion at each end.
Moisten with beer.
Close and bake.
Put slices of salt pork in baker.
Add half the sauerkraut.
Place pork on that bed.
Cover with remaining sauerkraut.
Season.
Place an onion at each end.
Moisten with beer.
Close and bake.
Chef
