Recipe by Bianca Smith
"This is a recipe that is similar to my Pennsylvania Dutch grandmother's but was modified by me. She used a pressure cooker but I prefer the crock pot. I always serve this with a side of mashed potatoes and applesauce to accompany it."
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pork roast, cut into 1 inch cubes
1 (32 ounce) jar
sauerkraut with juice
1/2 (12 fluid ounce) can or bottle
apple, peeled and cored
fresh dill weed
I added caraway seed and I browned the pork before adding to crock pot. The house smelled great when we got home. Excellent winter meal. I served it with mashed garlic potatoes and applesauce as suggested, but also served peas and carrots on the side for color.
I was disappointed with the results. I found that doing away with the beer and adding a touch of brown sugar improved the flavor. I won't be using this receipe again. Sorry.
I made this for New Years Day to take into work for dinner for my co-workers. I had never made a pork in the crock pot and it turned out great! All the guys at work raved about it, and suprisingly, they could even taste the apple. I did modify this recipe slightly, using a 4 lb pork roast/loin (cut into about 6 slices) and used 1 1/2 apples. The apple did reduce the "zing" from the sauerkraut. I like the "zing", so maybe next time I would probably only use the 1/2 apple that it called for. Otherwise, it cooked up great-meat was tender, and I served it like everyone else seems to, with mashed potatoes and applesauce. Oh, also, I used the sauerkraut that somes refridgerated in a bag, found it back in the meat dept.
I loved the addition of all of the spices in this dish, comparred to other simular recipes from the site. I used a bottle of Sam Adams Cranberry Lambic, and that made for a wonderful tasting roast. If your roast came out dry, my suggestion would be to use the entire 12 oz. of beer, otherwise there will not be enough liquid, hence the dry roast. Good recipe Bianca, served with mashed potatoes & applesauce as suggested = yum. Thanks! (Hi Manda, the point of the apple is to take the tart out of the sauerkraut. Happy Cooking, better luck next time ;)
I think the secret of this recipe is to start with a good tasting sauerkraut. I made the recipe exactly as written with the exception of adding a few caraway seeds. I also used sliced kielbasa instead of the pork. My wife even commented on how great this turned out. Five stars for sure!
This was my first experience with sauerkraut. My hub requested it because his mom always used to make it. It is strong flavored but I really like it. Follow the guidelines and have it with mashed potatoes and applesauce to kind of ease the strong flavor. I follow the recipe exactly except skip the beer and it is really very delicious. My hub says it is better than his moms :)
My mom makes a pork and sauerkraut dish that I was looking for when I found this recipe, and this one was even better! I followed the recipe almost exactly... but my pork loin was over 2 lbs, so I doubled everything except for the apple. I also added about a tsp of caraway seeds. I didn't cube the roast either, I just cut two long slits lengthwise and stuffed them with sauerkraut, then broke broke the roast up as it cooked. Excellent meal, and it was exactly what we were looking for on a cold day!
Sorry Grams, but this is dull. Too briney, not enough interest, the pork was flavorless. I wouldn't make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Pork and Sauerkraut
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 36
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