Through much of Central and Eastern Europe, pork and sauerkraut forge a most traditional partnership. They're a natural combination, with the tart acidity of the sauerkraut providing a foil to the richness of the pork. It's an especially appealing combination when the two are slow-cooked together, mellowing the sauerkraut and giving the pork a richly luscious texture. A countertop electric roaster is ideal for preparing a large batch without heating your kitchen.
1 Place the cooking insert in your electric roaster, if necessary. Arrange the sauerkraut, onions, apples and any other flavoring ingredients into a layer along the bottom of the roaster.
2 Add the white wine, juice, beer or broth, if you're using it, and then place the pork shoulder on top of the sauerkraut.
3 Cover the roaster with its lid, and set the temperature to 300 F.
4 Slow-cook the sauerkraut and pork shoulder for three to five hours, depending on the size of the roast. It's fully cooked when it reaches an internal temperature of 145 F when tested with a meat thermometer or instant-read thermometer, but for the traditional fork-tender consistency it should reach an internal temperature of 180 F or higher.
5 Remove the roast to a serving platter and let it rest for at least 10 to 15 minutes before serving. Surround it on the platter with sauerkraut, and serve it with boiled or mashed potatoes.