Thursday, April 12, 2012


  • 2 lb pork shoulder roast
  • 1/2 cup cider vinegar
  • 1/8 cup balsamic vinegar
  • 2 TBS sugar
  • 1 tsp fennel seed
  • 1 - 1 1/2 tsp house seasoning (salt, pepper, garlic powder, & red pepper)
  • 1 can sauerkraut


  1. Combine ingredients in a crock-pot.
  2. Cook on low 6-8 hours. (Not suggested to be cooked on high.)
  3. Shred with fork prior to serving. Mix until completely combined.

Hint: We made sandwiches for our dinner with a fresh salad on the side. If you any unfamiliar with fennel, taste it first - it is truly an acquired taste. During colder weather this is a great crock-pot dish that we would serve with mashed potatoes or cooked egg noodles. My husband and I are looking forward to leftovers for lunch tomorrow!!

This recipe is linked up to Friday Foods over at MomTrends...go see what other great recipes are being shared - and share one of your own!!

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