Pork Roast with Sauerkraut and Dumplings

Place a pork roast at the bottom of a slow cooker and cover it with sauerkraut that has been drained of its liquid, along with applesauce, brown sugar, and 1 can of beer. Set the cooker to its highest setting, cover it, and let it cook for 3 hours. After that, reduce the heat to its lowest setting and continue cooking for another 4 hours.

About an hour and a half before you plan to serve the dish, combine some water with the leftover pork trimmings in a large saucepan over low heat and let it simmer to create a broth, taking around 45 minutes. Strain the broth and discard the trimmings, then pour in the remaining can of beer and some of the sauerkraut's liquid. Bring this mixture to a boil.

In another bowl, combine baking mix and milk to form a sticky dough. Using a spoon, drop small amounts of the dough into the boiling broth. Then, reduce the heat to its lowest setting, cover it again, and let the dumplings cook for 10 minutes. After that, uncover them and continue cooking until they are set, taking around 10 more minutes. If you prefer your dumplings chewier, boil them for a few extra minutes.

Remove the cooked dumplings from the broth with a slotted spoon and transfer them to a serving bowl. Serve the pork roast alongside the cooked sauerkraut and dumplings, spooning some of the thickened broth over the top of the dumplings.