Directions

1Rinse sauerkraut under cold water in a collander for a minute then press the excess water out.

2Thinly slice a half head of cabbage, similar to the cut of sauerkraut before it is fermented.

3Add cabbage to the sauerkraut in the slow cooker, add caraway seed, mix ingredients.

4Pour beer over the mixture.

5Crack fresh pepper over roast top and rub in. Place roast on top of sauerkraut/cabbage mixture.

6Cover and cook in slow cooker until meat pulls apart easily.

7The result has a much milder sauerkraut flavor but is still excellent.