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Gramma's Piquant Pork, Barley & Sauerkraut Recipe

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This recipe for Gramma's Piquant Pork, Barley & Sauerkraut is from Gramma Joan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup pearl barley
Shoulder roast (pork) - approx. 3/4 Lb.
1 large chopped onion
3 or 4 potatoes portion sized
Large jar of Sauerkraut
Directions:
Directions:
In a container, soak about 3/4 cup pearl barley in lukewarm water for a couple of hours or overnight if possible. (add more water if barley sucks it up)
Boil the Pork Roast bone in or not.
Simmer in salted water for 1-1/2 hours
Then take meat out of water to cool (Don't throw water away)
Remove any fat or bone then cut meat into chunks (edible size pieces)
Put meat back into the water it was boiled in and add the drained barley, onion, potatoes and jar of sauerkraut.
Mix altogether and simmer for about an hour or so - barley should be soft
Personal Notes:
Personal Notes:
From Grandma Joan:
Good Luck with this one - I haven't made it in years, but a special grandson requested it, so here it is. just make sure it tastes good - may need some alterations!!

 

 

 

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