I am a big fan of "le crock pot" if you can't tell. It's just so easy to use! This little concoction has been made for home consumption, potlucks, parties, etc. Super easy!
Pork roast (I prefer boneless sirloin, but I hear the "butt" cut is good too. hehe)- between 2-4 lbs. depending on how many you are feeding.
Sauerkraut - at least half of a quart jar (depending on the size of the roast), drained from the juice
1 whole white or yellow onion, sliced
3-4 cloves of garlic, chopped (I'm a HUGE fan of garlic...I'm sure you've noticed, and it's good for your heart!)
About 1/4 cup apple cider vinegar (adds tang and tenderizes the meat)
Few shakes of worchestire sauce
About a TBLS of celery seed (you can use fresh chopped celery too)
Rub the roast with: garlic powder, onion powder, black pepper
1/2-1 can of beer...doesn't really matter what kind
Throw all ingredients into the crockpot. On low, for 7-8 hours. Turn roast over halfway through if possible. Meat will be done when it shreds easily with a fork.
After shredding pork roast, let cook a little longer to let the juices and spices fuse together.
I like to serve the pork on a nice hoagie bun or roll. I like to add a bit of hot sauce and some shredded cheese on top. But, no extra sauces are necessary; the pork speaks for itself. Serve however you want!
Relax, and enjoy the "mmmmmm's" from your prime culinary target.
Enjoy!
~The Nonconformist Cook
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