Reviewed: Nov. 12, 2009

I did a variation of this recipe and others I've seen on Allrecipes, and it was AWESOME! I did not use the tomatoes, brown sugar or herbs called for in this recipe. What I did first was, brown the pork roast in olive oil in large pot, then added about 1 cup of chicken broth to de-glaze. Then added to the pot by layering 3 medium sweet potatoes (cut into 1 inch pieces) then carrots and celery and onion, 16 z of kraut and about 2 cups of apple pie filling. I baked for 2.5 hours at 350. It was DELICIOUS! My 3-year-old even ate it!

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RedChief22

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Carmel, Indiana, USA

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Reviewed: Mar. 15, 2009

My husband loved this! I, too, used the crock pot on low for about 8 hours and the roast was falling apart. He prefers it a little sweeter but I just let him sprinkle a little Splenda over his kraut; to me it was not actually sweet at all, but not as sour as sauerkraut alone would be.

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annsmom

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Lakeland, Florida, USA

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Reviewed: Jan. 19, 2009

Did not like the sweet taste.

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TENNESSEEPAM

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Jan. 1, 2009

This was okay, the pork grows on you but I was REALLY disappointed with the sauerkraut. The kraut did not have ANY zip. I was glad that I had an extra can in the cupboard since we like the taste of sauerkraut. I probably won't make this again although it was really easy to prepare and I cooked it in the crockpot. UPDATE: won't make again, sorry for the bad review.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Jan. 1, 2009

This was okay...when I first tasted it I did not like the flavors at all, but it is one of those dishes that tends to grow on you as you keep eating it. My husband did not care for this, and as I only mildly enjoyed it, I will probably not make this again. Thanks, anyway!

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Ashley

Cooking Level: Intermediate

Living In: Spindale, North Carolina, USA

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Reviewed: Sep. 28, 2008

I am sorry. My family did not enjoy this dish at all. I made it exactly as written. Everything was cooked well, but we just did not like the flavor at all. Sorry for the bad review

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oldhappymama

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Reviewed: Sep. 9, 2008

I made this recipe in the slow cooker for my inlaws, and (being pennsylvania folk) they told me it was the best pork and sauerkraut they ever had!

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RHOKEL

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2008

I made this today and let me tell you it is soooo very good. I usually make saurkraut and pork roast, and my family really likes it. But it was just okay. This recipe is tops. The flavors are wonderful, the added veggies and spices are perfect. My family raved about this. I followed the recipe exactly, except I cooked it on top of the stove in a large covered pan. I cooked it a long time on medium low heat. Thanks for the recipe.

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rhonda

Cooking Level: Expert

Living In: Bella Vista, Arkansas, USA

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Reviewed: Jun. 23, 2008

I really enjoyed this dish. The strong flavors complimented the pork wonderfully and I loved the veggies as a side dish. The brown sugar did not make the meal "sweet". Maybe it just mellowed out the kraut flavor? I will definitely make this again, as the whole family loved it and that ranks it high in my book.

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Shell-Shell

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

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Reviewed: Apr. 28, 2008

great way to use up sauerkraut. I took the pork roast out when it reached 135 internally. Next time take it out at 125-130. It was very tender and good.

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ahoffort

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Reviewed: Jan. 1, 2008

The recipe itself is very good. However, my 4 1/2 lb pork loin was ready in 2 hours (about 1 1/2 hours before dinner was supposed to be served). I pulled it out at 150 degrees and let it rest until it reached 160. It was my first time making a pork roast and I was very pleased with the results and will use the recipe again.

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WINGQUEEN26

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Reviewed: Oct. 20, 2007

I made this in the crockpot. The ingredients tenderize the pork nicely and give it excellent flavor. A tasty and easy meal!

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iluvfargo

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Reviewed: Mar. 6, 2007

My husband loved this dish. I didn't use the brown sugar because I don't like my kraut sweet, but I might try a tablespoon next time. I used some dried parsley, as didn't have fresh. I'll probably use more carrots next time. This is really a delicious jazzed up version of plain ol' pork roast and sauerkraut.

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