2 lb boneless pork roast (excess fat trimmed)
2 bags refrigerated saurkraut (usually found in the meat section)
1 can of beer (I prefer Budweiser or Coors Light)
pinch of salt
1/4 - 1/2 tablespoon black pepper

1) Place pork roast in the bottom of crock pot.

2) Add saurkraut.

3) Pour beer of saurkraut.  Add salt and pepper.

4) Cook on high for 8-10 hrs.  I prefer to do it overnight.

5) Stir before serving to break up pork.  It will be very tender.
Serve over mashed potatoes.

Note:  Can be frozen in quart-size freezer bags for later use.