Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams

    Slow-Cooked Pork Shoulder with Sauerkraut (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

      Slow-cook pork shoulder with sauerkraut makes a tasty, easy gluten-free meal.


    Photo: CC--Walter Lim
    Caption: Photo: CC--Walter Lim

    Celiac.com 06/16/2017 - One nice thing about spring is that one day you can be cooking outside, and the next, it's cold again. It was snowing in Denver recently, so I figure an easy, tasty slow-cook dish is still good to have on hand.

    I like to serve this garlic mashed potatoes and green beans. Just grab some apple sauce as a garnish, and you are good to go.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Ingredients:

    • 1 Pork shoulder (about 2.5 pounds)
    • 1 jar gluten-free sauerkraut
    • 2 tablespoons raw apple cider vinegar
    • 2 tablespoons maple syrup or brown sugar
    • 1 cup apple sauce, as garnish

    Directions:
    Rinse and dry the pork shoulder, and place in a plastic bag.

    To the bag, add sauerkraut, apple cider vinegar and maple syrup or brown sugar.

    Marinate in the refrigerator overnight.

    The next day, pour ingredients into the slow cooker on low setting, and cook for 5–8 hours.

    Throw down some garlic mashed potatoes and a simple green vegetable, like green beans, garnish with apple sauce and serve.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    4 Large potatoes boiled in skins and peeled while hot.
    6 strip bacon fried crisp
    1 medium onion
    1 teaspoons salt
    2 tablespoons sugar
    1 teaspoon celery salt or ½c diced celery
    1/3 cup Cider vinegar or Heinz white vinegar
    2 tablespoons cornstarch
    1 cup water
    After potatoes have bee boiled and peeled slice thinly. When bacon is fried crisp and remove from skillet. In bacon drippings brown onion and celery. Stir in salt and cornstarch. Add vinegar and water. Stir in sliced potatoes. As the sauce thickens as potatoes are added more water may be needed. More seasoning may be added if desired.
    ...

    Scott Adams
    1 cup rice flour or corn flour
    2 teaspoons baking powder
    2-3 eggs water as needed
    Drop by spoonfuls into boiling soup or stew. Lower heat and cook uncovered for 10 minutes, then covered for 10 minutes.
    More Dumplings
    1 cup brown rice flour
    ½ cup white rice flour
    ¼ cup of tapioca flour
    2 teaspoons Baking powder
    1 teaspoons of xanthan gum per cup of flour.
    Drop by spoonfuls into boiling soup or stew. Lower heat and cook uncovered for 10 minutes, then covered for 10 minutes.

    Scott Adams
    This recipe come to us from "GermanMia" in the Gluten-Free Forum.
    Ingredients/Items Needed:

    Cabbage. Salt (No pickling salt. We found that either sea salt, Himalayan salt or raw stone salt works best). Sauerkraut crock: a ceramic jar the rim of which has a water trough to fit the lid in ceramic or stone weights. Clean cloth. Sharp knife. Cabbage shredder, if you have, otherwise just shred with sharp knife. Wooden paddle or any other device suited for stomping the cabbage (we did it with our fists the first time, it just works all right.

    All items have to be really, really clean - you don’t want to grow something orange or g...

    Jefferson Adams
    For many people, October means Oktoberfest and, in addition to drinking beer, Oktoberfest means eating sausage. For many, that can also mean ending up with some extra bratwurst or sausages in the fridge.
    This recipe is an easy, nutritious and delicious way to use up any extra bratwurst or sausage. The result is a tasty, easy to prepare stew that uses simple ingredients. All you need is some cabbage, carrots, celery, onions, some basic spices, a couple cans of beans, and a little chicken broth and you're ready to go.
    This recipe makes enough stew to serve six to eight adults.
    Ingredients:
    1 quart chicken broth
    4 medium carrots, sliced...