Pork Sauerbraten

4-5 lb. fresh shoulder pork butt, boned and tied

2 cups vinegar

2 cups water

1 med. onion, sliced

1 lemon, sliced

10 cloves

4 bay leaves

6 peppercorns

2 tbs. salt

2 tbs. sugar

1/4 cup flour

3 tbs. shortening

Place pork in a large bowl. Combine all ingredients except flour and shortening. Pour over pork, cover and refrigerate about 24 hrs. Remove pork from liquid, flour and brown in hot shortening in heavy saucepan. Add 2 cups of the liquid used to marinate pork and simmer 2 1/2 hours or until tender. Gravy may be made from the liquid.

Serves 12-15 455 cal. per serving Source of Vitamins B, C

Originated in The American HOME Kitchens