The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Jun. 22, 2009
This recipe was super easy and really yummy. My husband thought that it could use more sauerkraut - I don't think it would hurt. The meat was nice and moist and the potatoes were just right.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Apr. 16, 2009
I made this for dinner tonight and it was a big hit. I did not use the caraway seeds and I thought it would turn out a little dry so I added chicken stock. I will certainly be making this again in the near future.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Mar. 25, 2009
This was a hit at our house!! The pork was moist and the sauerkraut was yummy! I love that it was so easy.
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Home Town: Wellington, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Mar. 2, 2009
My boyfriend conned me into making pork roast one night. I don't care for pork in the slightest, but I tried this recipe and it was really good. I'll definitely make this one again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Feb. 3, 2009
Mine came out a little on the bland side. i used double the sauerkraut cause i love the stuff. maybe i should have doubled the salt, pepper, garlic and caraway seeds as well. the meat was nice and tender, so i will try it again. thank you!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Jan. 26, 2009
It was a nice change from my normal prok roast and sauerkraut. I would make it again next New Years.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.15 star rating.
Reviewed: Jan. 1, 2009
I am rarely disappointed in my Allrecipes recipe but this one was terrible. It had no taste although I salted, peppered, used onion powder and garlic salt. The meat was dry and although the potatoes held their shape, they were very close to inedible. If I were critiqueing this recipe, I would anticipate that the sauerkraut liquid was overwhelming. This recipe is going in the trash can
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Cooking Level: Expert

Home Town: Stoutsville, Ohio, USA
Living In: Baltimore, Ohio, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.15 star rating.
Reviewed: Dec. 19, 2008
Was not a hit in our home at all.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.15 star rating.
Reviewed: Dec. 8, 2008
This recipe is OK. Good recipe for a busy day when the slow cooker saves time. Potatoes were done, but still seemed kind of hard. Used country'style pork ribs instead of a roast, that was good.
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Kim

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Nov. 23, 2008
Yummy!
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Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Nov. 8, 2008
This was perfect! I subbed red potatoes (with skin) for the white peeled potatoes and am still amazed that such an effortless dish came out so incredibly delicious. The pork was so moist it was falling apart, the potatoes were soft but not mushy, I will be making this again and again. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Nov. 3, 2008
I actually learned to make this when working for a roofing company in South FL at a "tar kettle" cook off. I use 2 bags of kraut and it keeps the pork tender and juicy. As my DH doesn't eat kraut I wrap the pok loin in cheese cloth so it isn't "contaminated" - silly man eats the pork and potatos like there is no tomorrow! I don't add anything other that the pork, potatos and kraut. The juice and pork season each other nicely and don't really require anything else. And 8 hours is about the right time (for my slow cooker anyway). Darn, now I'll have to make this sometime this week!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Oct. 25, 2008
This almost the same receipe my mother used to make when I was growing up. I remember is fondly. Only difference is we didn't have slower cookers in those days. I will make this today,leaving out caraway seeds and browing meat before cooking. Thanks for the receipe. It brings back great memories.
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Cooking Level: Intermediate

Home Town: Guelph, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: May 12, 2008
I have been making this the exact same way for years and always comes out great. Point is to make sure that the pork stays in the "juice." I always put my roast in frozen so maybe that makes the extra liquid needed to keep the pork moist. My family loves this. Sometimes we even add potatoes to the slow cooker.
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Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA
Living In: Avon Park, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.15 star rating.
Reviewed: Apr. 8, 2008
Cooked this on low for 8 hrs. (minimum time stated)and the pork was dry and overcooked - when I tried to slice it, it shredded into threads and fell apart. The pork was virtually flavorless. I thought about making it again with more seasonings for flavor and reducing the cooking time, but 8 hrs. seemed absolutely perfect for the potatoes - they were not mushy/overcooked so reducing the cooking time might cause undercooked potatoes.
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