- 2 lbs sauerkraut
- 2 lbs pork shoulder or butt
- 1 lb kielbasa
- 2 T brown sugar
- 1 t caraway seeds
- Brown the roast in some olive oil in a large pot.
- Add the sauerkraut brine and all.
- Add the kielbasa
- Sprinkle brown sugar and caraway seeds.
- Add some water to just cover.
- Bring to a boil.
- Turn on low, cover, and simmer for 3-4 hours or until the pork is easily pulled apart with a fork.
- Serve with mashed potatoes.