Last Updated on April 5, 2022 by Nazmin Sarker
- Begin 3 hours ahead
- 20 servings
- 219 cal per serving
- Good source of iron
1 2 to 2 ½ pound smoked pork shoulder roll
- 1 2-to 2 ½ pound pork shoulder blade
- (Boston) roast
2 cups dry white wine
- 1 13 ¾ pounds can of chicken broth
- 8 juniper berries for 2 tablespoons gin
- 6 medium onions, halved
- 8 medium potatoes, halved
- 6 fresh bratwurst or frankfurters
- 4 cups of well-drained sauerkraut
- In 10 to 12 quart saucepot, heat to boiling smoked pork shoulder roll (remove any casing) pork shoulder blade roast, wine, canned chicken broth, and juniper berries or gin. Reduce heat to low; cover and simmer for 1 ½ hour.
- Add remaining ingredients in layers: first the onions, then potatoes, bratwurst, and sauerkraut; cover tightly and simmer for 35 to 40 minutes until the meat and vegetable are fork-tender.
- With a slotted spoon, place the sauerkraut, bratwurst potatoes, and onions on a warm large platter. Slice the shoulder blade roast and smoked pork roll and arrange on the very same platter. Drain fat from the pan liquid discards the juniper berries. Serve liquid over meat and vegetables and pass the remainder separately in a gravy boat.
Serving Choucroute Garni:
Spoon sometimes liquid over meat and vegetables. Pass rest in the gravy boat.
Smoked Pot with Sweet Potatoes
- Begin 2 hours ahead
- 10 servings
- 333 cal per serving
- good source of iron thiamine
- 1 2 ½ – to 3-pound smoked pork shoulder roll
- 1 cup packed light brown sugar
- ½ teaspoon ground nutmeg
- 3 tablespoons water
- 27 3 Oz cans of vacuum-packed sweet potatoes
- Remove any casing from smoked shoulder roll. Place meat in open roasting Pan. Insert the meat thermometer into the center of the meat. Roast in 325° F. oven for 30 minutes.
- Meanwhile, in a small bowl, blend the light brown sugar, ground nutmeg, and water.
- Remove the roasting Pan from the oven; place the sweet potatoes in one layer around the meat; Brush the meat and potatoes with a brown sugar mixture. Roast about 1 hour longer or until the meat thermometer reaches 170° F. brushing occasionally with the pan liquid. Place the meat and potatoes on a warm platter; spoon pan liquid overall. Serve immediately.
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