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1 pounds smoked pork shoulder roll
1 can 16 ounces Sauerkraut (drained)
2 cups apple juice
1 large bay leaf
6 medium potatoes (peeled)
6 small onions
6 small carrots (quartered)


Place the pork shoulder roll in a 5 quart Dutch oven; add drained sauerkraut, apple juice, and bay leaf. Cover and simmer about 1 hours. Add potatoes, onions, and carrots. Simmer, covered, about 45 minutes more or till tender. Remove meat and vegetables to warm platter.

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