- 1 pound pork roast and cut into 1 inch cubes
- 1 32-ounce sauerkraut jar with juice
- ½ can or bottle of gluten-free beer (such as Strongbow cider or Redbridge or Bard’s)
- ½ apple, peeled and cored
- 1 tbsp garlic, minced
- ½ tsp fresh dill weed
- 1 tsp dry mustard
- Place all ingredients in a slow cooker and stir. Submerse or place the apple under the other ingredients.
- Cook on high for one hour. Then reduce heat to low and continue cooking for 5 hours or until the pork is cooked through. Discard the apple and serve. Serves 4-6.
