Pork Sauerbraten
From mark555 15 years ago
- 3-00360 minutes to make
- Serves 68
"I am Swiss, I have always been Swiss and will always be Swiss" Do you remember that movie quote? Well read on I may bury it in here somewhere unless I add that 111 to the 555 then all bets are off. Anyway, I like beef but we happen to have some pork sitting in the freezer and it needs to see the light of day. Read more Or the inside of a crock pot however you wish to look at it. Posting a Sauerbraten recipe is what got me thinking about that quote. Lura tells me that I am a font of useless esoteric bits of information (ok she did not put it in quite those words but that was what she was getting at) Oh…for those that have been missing Lura on the site she has been busy with work, school, and the grandbabies. She has not run away or gone fishing or whatever other excuse we keep seeing on the new these days. For missing spouses. I have had and do enjoy a good Sauerbraten, I guess it is the good German...err… Swiss ancestry Ok…The Stevens (Stubens, and Knobles) were German stock. The Secret War of Harry Frigg (1968) So anyway that is how I came to post the Pork Sauerbraten recipe. See less
Ingredients
- 1 4-5 lb pork roast shopping list
- 2 med onions thinly sliced shopping list
- 2 Cups vinegar shopping list
- 2 TBS brown sugar shopping list
- 1/4 tsp pepper shopping list
- 1 clove minced garlic shopping list
- 6 whole cloves (1/4 tsp ground cloves) shopping list
- 2 bay leaves shopping list
- 2 Cups water. shopping list
- leaves of 3-4 stalks of celery shopping list
- flour shopping list
- 12 old fashioned gingersnaps - Ground shopping list
How to make it
- Roll or dust roast with flour brown in shortening and place in crock pot, top with onion slices, garlic cloves bay leaves and celery leaves.
- Bring vinegar, brown sugar, salt, pepper and 2 Cups water to a boil. pour over pork roast and cook on low for 6 hours.
- Remove pork from crock pot, strain so that you only have the liquid and bring the liquid to boil in a med to large sauce pan over med-hi heat. Cook down about 1/3 add ground ginger snaps and whisk until it is a desired thickness. (how thick do you like your gravy?) Shred or cut meat and serve the gravy on the side.
The Rating
Reviewed by 6 people-
Sounds Great! but I was hoping for rabbit today;)
efitobx
in Norfolk loved it
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I can't wait to read your intros, nearly as much as checking out the recipe. We love sauerbraten and trying it with pork would be a lovely tasty variation. All the best.
notyourmomma
in South St. Petersburg loved it
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Hey efitobx ~ The old rascally rabbit got away I guess.
karlyn255
in Ypsilanti loved it
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