Pennsylvania Dutch Pork And Sauerkraut

1. Preheat oven to 350 degrees.

2. Rinse pork and place in large roasting pan.

3. Sprinkle with salt and pepper to taste.

4. Cover with 1/3 of the sauerkraut.

5. Cover roasting pan and put in oven for 1 1/2 hours.

6. Remove from oven and add another 1/3 of sauerkraut.

7. Cover and put back in oven for another hour.

8. Remove from oven and add the remaining sauerkraut.

9. Cover and put back in oven for another hour.

10. Remove from oven and enjoy! Mashed potatoes are a must with this dish.

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Nutrient	Quantity
Total fats	16.6056 g
Protein	109.9309 g
Carbohydrates	36.4474 g
Energy	737.5337 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3354 g
Water	1125.0213 g
Aspartic acid	10.3017 g
Calcium, Ca	287.2057 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0589 g
Lutein + zeaxanthin	2512.1439 g
Fiber, total dietary	24.6957 g
Carotene, beta	68.1259 g
Niacin	44.747 mg
Hydroxyproline	0.3581 g
Vitamin A, RAE	8.5157 g
Arginine	7.0382 g
Riboflavin	2.2953 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0544 g
Fatty acids, total saturated 20:1	0.0816 g
Glutamic acid	17.3926 g
Sodium, Na	5873.7061 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4352 g
Total lipid (fat)	16.6056 g
Manganese, Mn	1.3494 mg
Fructose	0.3406 g
Proline	4.4239 g
Fatty acids, total saturated 16:0	3.3211 g
Fatty acids, total saturated 8:0	0.0085 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.8405 g
Choline, total	491.5779 mg
Fatty acids, total polyunsaturated 18:1 t	0.068 g
Sugars, total	15.158 g
Serine	4.5855 g
Fatty acids, total saturated 10:0	0.0085 g
Fatty acids, total saturated 18:0	1.6031 g
Fatty acids, total saturated 20:4 undifferentiated	0.2584 g
Vitamin B-6	4.3801 mg
Selenium, Se	122.0697 g
Ash	23.1595 g
Fatty acids, total saturated 18:1 undifferentiated	6.2715 g
Pantothenic acid	5.2437 mg
Phenylalanine	4.4436 g
Copper, Cu	1.162 mg
Betaine	26.0179 mg
Thiamin	3.1028 mg
Methionine	2.8782 g
Iron, Fe	16.5528 mg
Carbohydrate, by difference	36.4474 g
Phosphorus, P	1208.4505 mg
Folate, total	204.3778 g
Alanine	6.108 g
Cholesterol	272.0006 mg
Valine	5.4235 g
Fatty acids, total saturated 18:2 undifferentiated	2.13 g
Glycine	4.7983 g
Carotene, alpha	42.5787 g
Glucose (dextrose)	1.1922 g
Fatty acids, total saturated 14:0	0.1677 g
Zinc, Zn	10.458 mg
Isoleucine	5.0204 g
Fatty acids, total saturated 12:0	0.0085 g
Fatty acids, total polyunsaturated	2.7829 g
Leucine	8.6609 g
Vitamin A, IU	153.2834 IU
Folate, DFE	204.3778 g
Tryptophan	1.283 g
Vitamin C, total ascorbic acid	125.1814 mg
Fatty acids, total polyunsaturated 18:1 c	6.0928 g
Tyrosine	4.1675 g
Vitamin B-12	3.944 g
Vitamin K (phylloquinone)	110.7046 g
Fatty acids, total saturated	5.1583 g
Histidine	4.2934 g
Fatty acids, total monounsaturated	6.7883 g
Threonine	4.7054 g
Folate, food	204.3778 g
Fatty acids, total polyunsaturated 17:0	0.0363 g
Vitamin E (alpha-tocopherol)	1.5549 mg
Fatty acids, total trans	0.068 g
Fatty acids, total trans-monoenoic	0.068 g
Magnesium, Mg	228.5715 mg
Lysine	9.3534 g
Potassium, K	3161.2801 mg
Cystine	1.2196 g
Fluoride, F	59.6102 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
salt pepper	0	0	0	0
pork shoulder	1	575.7346	0	15.4134
sauerkraut	4	161.7991	36.4474	1.1922