Pork Roast And Sauerkraut
|Pork shoulder roast||3 Pound, boned and tied|
|Sauerkraut||16 Ounce, drained and rinsed well (1 Jar)|
|Onion||1 Large, thinly sliced|
|Chicken broth||2 Cup (32 tbs)|
|Caraway seeds||2 Teaspoon|
Place sauerkraut, onion, pepper, caraway and bay leaf in bottom of glass casserole, mix.
Place pork roast on top and sprinkle on salt.
Cover with plastic wrap.
Insert probe into liquid.
Cook on high (9); heat & hold at 180Â°F for 1/4 hours, or until pork is tender.
Season to taste with salt and pepper.