INGREDIENTS
1
Pork shoulder, boneless roast
1
Apple
1
Onion
1
bag Sauerkraut, refrigerated
1 14 ounce can
Berry cranberry sauce, whole
1/4 tsp
Black pepper
1 tbsp
Brown sugar
1 tsp
Caraway seeds
1/2 tsp
Salt
1 tbsp
Red wine vinegar
1
bottle Full-bodied beer
Cooked spaetzle (optional)