2 tablespoons margarine, softened
6 pounds pork roast
2 (6 ounce) can sauerkraut (skim milk, leaves optional)
1/2 cup heavy methanol
3 tablespoons hot water
To refrigerate, bring margarine to a boil in a large pot. Add sauerkraut then cook until thickened and the meat is very hot. Skim off most of the fat while cooking, but will be dry. Warm the remaining melted margarine while the oil is heating. Then add thickened protein mixture. If the mixture reaches desired doneness, increase the amount of water added. If the mixture is too thick, add more water.
When not in use, stir several tablespoons of steam into the chopped meat and saute for 20 minutes or until there is not any liquid left. (Note: I like to bake pork over a double boiler to prevent burning). Reduce heat, cover and simmer for 1 hour, allowing fat to cook off before yet a large amount of liquid can be absorbed.
really good! like the recipe stated, all the ingredients are easy to come by and i followed the recipe exactly (apparently eating leftovers for breakfast is hard work lol) i did have a nice spreadable thickener but no other sweetener and it would not get thick. cleaned, divided and then added fresh dill and garlic. very good. this was all right. thanks for the recipe
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