Reviewed: Jan. 15, 2012

This was a good one. I did skip the tea and instead subbed in a tablespoon or two of peach jam. I thought the tea would have been just too much liquid but the peach, apple, onion add a nice complexity to the sauerkraut. This is a keeper.

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Reviewer:

Cookin Up A Storm

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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Jan. 1, 2012

Excellent dish for the New Years tradition. No peach flavored tea so used some Craisins. Also added some thyme to flavor the pork. Had to go out to store to get apples so added after first 2 hours of cooking and cooked to perfection. The juices of apple and craisins really added some great taste.

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Reviewer:

Jeremiah

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Fairfax, Virginia, USA

Reviewed: Oct. 13, 2011

I loved this quick and easy recipe, I didn't use the brown sugar, and added a teaspoon of chopped garlic, salt and pepper, served with mashed potatoes... this is a keeper!!

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3 users found this review helpful

Reviewer:

limeyintexas

Reviewed: Oct. 20, 2010

I changed a couple things in this recipe but it was too good not to rate 5 stars. I loved it and I usually don't like fruit and meat together. I followed the directions in putting the apple and onion slices on the bottom but I don't drain the sauerkraut, nor do I add sugar - we like a little bite in our kraut. I added a combination of sweet tea and chicken broth into the slow cooker. Everything comes out moist and flavorful!

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8 users found this review helpful

Reviewer:

robybird

Cooking Level: Intermediate

Reviewed: Jul. 6, 2010

Super easy set up and while I usually shy away from sweet + pork dishes, this one had a great balance. Delicious.

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Reviewer:

ThatDamnDave

Reviewed: Apr. 14, 2009

I actually have an apple peeler that I use, which makes the apples sliced instead of diced. Likewise with the onions. Strips are nicer as you bite! The recipe somehow converted to everything being diced. I dont dice anything!

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Reviewer:

A-NET

Cooking Level: Expert

Home Town: Orland Park, Illinois, USA

Living In: Stevensville, Maryland, USA

Reviewed: Dec. 17, 2008

This was so easy and so tasty! I actually didn't have enough time to do it in a slow cooker, so I put everything in a dutch oven and cooked at 400 for about 30 minutes (til the meat thermometer registered 145 degrees). The whole family enjoyed it! This afternoon, I took some of the leftovers, added chicken broth and a spoonful of brown sugar and voila! a delicious warming soup!

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Reviewer:

bkuntz

Reviewed: Oct. 1, 2008

Excellent...but don't forget some salt and pepper. That tea does something wonderful to this dish.

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6 users found this review helpful

Reviewer:

Gail

Reviewed: May 13, 2008

Sounded interesting but unfortunately, not a keeper.

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Reviewer:

JenB

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Alpharetta, Georgia, USA

Reviewed: Feb. 17, 2008

The pork was VERY tender, and while I thought the sauerkraut was a little too dominant, my boyfriend absolutely loved it. He ate about the biggest helping of this I've ever seen him eat. If I made it again I'd use more apple and less kraut. Though since the recipe is called Kraut Special, I should've been expecting that.

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10 users found this review helpful