Pulled Pork with Sauerkraut
Updated Feb 15, 2021, Published Sep 01, 2016
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Pulled Pork with Sauerkraut
Ingredients
- 2-3 pounds pork shoulder or butt
- ½ teaspoon dry mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 2 teaspoons paprika
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- ½ cup shredded carrot
- 1 14.5-ounce can sauerkraut
- 1 teaspoon caraway seeds
- Gluten-free hoagie or hamburger buns, for serving
- Gluten-free yellow mustard, for serving, optional
Instructions
- Use a 6-quart slow cooker. Put the pork into the bottom of your cooker. In a mixing bowl, combine all of the dried spices. Rub this mixture evenly over all sides of the meat.
- Add the carrot,sauerkraut, and caraway seeds. Cover and cook on low for 8-10 hours. Shred the meat completely using two large forks, and serve on toasted gluten-free buns, with yellow mustard, if desired.
Nutrition
Calories: 296kcalCarbohydrates: 38gProtein: 16gFat: 9gSaturated Fat: 3gCholesterol: 46mgSodium: 1128mgPotassium: 367mgFiber: 3gSugar: 3gVitamin A: 1590IUVitamin C: 8.6mgCalcium: 52mgIron: 2.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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