Cathy, are you there? I haven't made your mom's pork and sauerkraut for several years now

M

Marg CDN

Well-known member
and I forget a bit. I loved it but my husband gave it only a 7. I think he found the flavours to be an odd mix. I think that's what created the irresistible aromas.

I want to make it for some women friends this weekend (my husband isn't around any longer and I can make whatever I want) but I forget what kind of cut works best. I think I made it with a shoulder roast each time but I cannot remember. I have searched through all the comments and it looks like you use something with less fat.

Have you used a shoulder?

I have a boneless sirloin in the freezer and would love to get it out of there. ??

These meals that look after themselves are ideal for one who is cooking alone for a crowd.

 
Sure not Cathy but I've made it with a boneless sirloin and it turned out well. I still prefer

a loin though. What's not to like about this recipe? Everyone I have served it to has loved it. One of my keepers.

 
Sorry I went MIA for a while- catered an event but I am back.

I have used every cut imaginable I think- and they all work. It becomes a matter of personal preference. My preference is something with some fat in it- my current favorite, believe it or not, is pork butt. It is plentiful here on Kauai and very reasonably-priced because local folks use so much of it (for pork done in the Imu). But I haven't found any cut I don't like in this dish. Glad you and Janet enjoy it.

 
Good thanks. I'm sure it was a butt or shoulder that I've used so I hope I don't dry out the sirloin

I just love the fatty cuts as they seem so forgiving. Thank you for checking in. Hope the cater went well.

 
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