Pork Shoulder Viennese
|Pork shoulder||3 1⁄2 Pound, boned, rolled and well trimmed|
|Garlic||2 Clove (10 gm), cut into slivers|
|Salt pork||1⁄4 Pound|
|Sauerkraut||2 1⁄2 Pound|
|Onions||2 (Studded With Four Whole Cloves)|
|Beer||1 Cup (16 tbs)|
Insert slivers of garlic between the fat and the meat of the pork at room temperature.
Put slices of salt pork in baker.
Add half the sauerkraut.
Place pork on that bed.
Cover with remaining sauerkraut.
Place an onion at each end.
Moisten with beer.
Close and bake.