Crock Pot Sauerkraut And Pork Shoulder Roast - cooking recipe

Ingredients

1 (14 1/2 ounce) can sauerkraut, rinsed and drained (with caraway seeds)
1 (2 1/2 lb) boneless pork shoulder
salt
ground black pepper
2 tablespoons dijon-style mustard
1 cup beer

Preparation

Place sauerkraut in a 3-1/2 to 4 quart crock pot. Trim fat from meat. If need be, trim the meat to fit in crock pot.
Lightly sprinkle meat with salt and pepper. Spread mustard over meat and place the meat on top of the sauerkraut. Pour beer over the meat.
Cover and cook on low heat setting for 8 to 10 hours or on high for 4 to 5 hours.
Transfer meat to cutting board. Cool slightly. Slice meat, discarding fat, and serve.