Slow Cooker Lancaster County Pork and Sauerkraut

Ingredients and Weight: * 3 lbs boneless pork shoulder, cut into 1-inch cubes * 1 large onion, chopped * 2 cloves garlic, minced * 1 bottle (12 ounces) dark beer * 1 cup apple cider vinegar * 3 cups sauerkraut, rinsed and drained * 1 bay leaf * 1 teaspoon caraway seeds * 1/2 teaspoon salt * 1/4 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 6-8 hours on low

Difficulty Level: 1 (Simple)

Preparation Method Steps:

1. In a large bowl, combine the pork, onion, garlic, beer, vinegar, sauerkraut, bay leaf, caraway seeds, salt, and pepper. Toss to coat.
2. Transfer the mixture to a 6-quart slow cooker.
3. Cover and cook on low for 6-8 hours, or until the pork is tender and the sauerkraut is cooked through.

Nutritional Information (per serving): * Calories: 350 * Fat: 15g * Protein: 30g * Carbohydrates: 25g

Dish Characteristics: * Tender and flavorful pork * Tangy and savory sauerkraut * Aromatic with beer and caraway seeds * Perfect for a cold winter night

User Comments: * "This is the best pork and sauerkraut I've ever had!" * "The flavors are incredible, and the pork is so tender." * "I love the addition of the beer and caraway seeds." * "This dish is a crowd-pleaser every time I make it." * "It's perfect for a casual dinner or a special occasion."

Special Precautions and Tips: * If you don't have dark beer, use a light beer or a cup of chicken broth. * If the sauerkraut is too sour for your taste, soak it in cold water for 30 minutes before rinsing and draining. * Serve with mashed potatoes, dumplings, or crusty bread for a complete meal.