Main Courses

Pork and Sauerkraut

Ingredients

• 3-4 lb. pork loin or pork shoulder roast
• 2 lb. sauerkraut (bagged or jarred), with its juice
• 1 apple, peeled and chopped
• 1 onion, sliced
• 2 Tbsp brown sugar
• 1 tsp caraway seed, optional
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup water

Directions

1. Season the roast with salt and pepper. Brown it on all sides in a hot skillet if you have time.
2. Spread half the sauerkraut in the bottom of the crock pot. Set the roast on top.
3. Mix the remaining sauerkraut with the apple, onion, brown sugar, and caraway. Spoon it over and around the roast. Pour in the water.
4. Cook on low 8 hours, until the pork pulls apart easily.
5. Break the pork into chunks and stir it into the sauerkraut.

Notes

• Serve with mashed potatoes. A Pennsylvania New Year's Day tradition.
• Rinse the sauerkraut first if you like it milder.
• A few kielbasa links can go in for the last 2 hours.