Crock Pot Sauerkraut and Pork Shoulder Roast

I grew up eating this dish on New Year's Day, and now that I'm all moved out and an "adult", I wanted to replicate my mothers pork & sauerkraut. The differences between hers and this recipe are 1. She uses an actual oven, 2. She doesn't use beer, and 3. She doesn't use mustard. So going into this I was a little nervous that it wouldn't taste like hers but I was wowed. Honestly I thought it tasted identical but with just a little more umph. I followed the recipe to a tee but used my own rub (salt, pepper, paprika, and brown sugar) and it really added a new dimension. The paprika added a little smokiness and obviously the brown sugar adds some sweetness but surprisingly those flavors didn't overpower and perfectly rounded out the entire dish. I even shared some with mom the last time she visited from back home and she loved it. Thanks so much for the awesome recipe.

What a disappointment this was - followed the recipe to a tea and it was bland, bland, bland - do not waste a pork roast on this recipe. Take my word for it - awful

This was amazing! I ended up getting caught up in stuff with the kids ( pre-k and toddler age! ) and chores then by noon remembered of crap dinner! So it didn't get to cook as long but i did the on high option for 4 hours and it was still delicious! My husband is the cook in the house but i've taken over week day meals so he doesn't have to after work and he loved it! Also we lived in Germany for 3 years and this was like being there again, totally tastes German <3 Especially served over creamy mashed potatoes! yum yum! <br/><br/>Substitutions:<br/><br/>Yellow mustard because I realized i had no Dijon and didn't feel like dragging my kids to the store for just that but still tasted great!<br/><br/>didn't rinse sauerkraut, and added caraway seeds evening but generously

Yum, yum yum! And so easy! I used a huge roast and about a quart of homemade kraut. Also a full can of beer. It made a ton of liquid that could be made into gravy or pulled pork. This was so good as made though. I ended up leaving it for almost 12 hours on low and it was fine.

My wife and loved this! And it was sooo easy. Served it with twice baked potatoes with leeks. My pork was so tender, there was no slicing about it. We just shredded it and mixed it with the sauerkraut. It was wonderful over the potatoes. We are vinegary type people, so I served it with balsamic vinegar that we added to taste. I will definitely be making this again soon!