New Year’s Pork Roast With Saurkraut
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Holiday, Main dish, Meats, Pork, Sandwiches | 4 | Servings | |
INGREDIENTS
| 1 | SAURKRAUT | |
| 1 | BEER | |
| 1 | MASHED POTATOES | |
| 1 | PORK ROAST | |
| 1 | HOT DOGS WITH SKIN |
INSTRUCTIONS
Put the pork roast in a roasting pan on a RACK. Fill the roasting pan with saurkraut and cover. At midnight on New Year's Eve put it into a 175 f oven. When you wake in the morning (on New Year's Day) check to see if the pork roast is dry. If it is add beer; either way, let it cook until noon. At noon bury the hot dogs in the saurkraut for 15-30 minutes and serve hot dogs with saurkraut. Let the roast cook for 4-5 more hours. Make mashed potatoes and spread the pork and saurkraut all over the whole works. Eat. *If you use hotdogs without skin they will fall apart. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 185
Calories From Fat: 74
Total Fat: 8.3g
Cholesterol: 35.3mg
Sodium: 168.8mg
Potassium: 220.9mg
Carbohydrates: 8.6g
Fiber: <1g
Sugar: 1.5g
Protein: 12.4g