Reviewed: Oct. 25, 2009

If you want real Bavarian flavor, you have to brown the seasoned roast/pork ribs on all sides before adding to the Sauerkraut. It locks in the juices and flavor.You can use the broiler to do this. Add the drippings also to the Kraut. No garlic please !!!. You can grate an apple and add it to sweeten the Sauerkraut. Bayleafs (1 or 2) are a must and so are the pepper corns and Karaway seeds. If the Sauerkraut is to vinegary, rinse it until you have the desired flavor or just simply add an extra can of water. Remember, the longer you cook it, the better the taste. Every one loves my Sauerkraut...Happy cooking

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margo

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Reviewed: Oct. 20, 2009

Excellent recipe! I made with fresh pork loin, and everything turned out perfect. I left smaller potatoes whole or only sliced in half if they were larger, turned out perfect with the timing. I added 1 onion sliced in half,which added a delicious flavour to the sauerkraut. Also because we love mushrooms, I added a can of whole button mushrooms when I had about an hour left. Thanks so much for the recipe!

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KJD

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 19, 2009

I made the Slow Cooker Getman-Style Pork Roast German Style with Sauerkraut and Potatoes. My daughter and I felt it was tasteless and my grandson and my husband liked it.But then what do men know as long as they fill their bellies. I made it exactly as the recipe said except I used garlic salt instead of fresh garlic,the sauerkraut was dry as it just lays on the top of the meat, and the meat and potatoes had no taste I even used cans of pork gravy over the meat and potatoes and it didn't help. It is certainly easy to make and I will make it again but I will doctor it up next time, I might try BBQ sause.I'll try different things. I love crock pot cooking because the mess is cleaned up and the dinner is cooking and I have the rest of the day to goof off. Thank you for all of your great recipes.I copy them then print them out I also send them to all my friends. Tillie Polen Scholz, Bay Shore, Long Island, NY

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TILLIE1935

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Bay Shore, New York, USA

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Reviewed: Sep. 18, 2009

This is so easy to make,and the pork is so tender and delicious, it is a favorite at our house!I use red potatoes,and make as written.

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kweber719

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Reviewed: Sep. 16, 2009

I really enjoyed this, but my husband wasn't as crazy about it. He did admit that the flavor got better the more he ate. The roast was tender and the potatos cooked. I didn't salt the roast, I will next time.

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burnscreek

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2009

I love this stuff! I've also added two peeled, sliced apples (they mix in w/ the potatoes so it doesn't taste "appley" plus 1 or 2 T brown sugar to soften the tartness of the sourkraut. And 2 bayleaves. Sometimes I add small chunks (1 inch) too to add a different flavor. My family gobbles this up - and it's EASY.

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gail

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Reviewed: Jul. 17, 2009

Excellent! Very easy and every at my house loved it! I used pork chops and they came out nice and tender and moist. Will make this again!

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Amy

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Reviewed: Jun. 18, 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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cookin4thefam

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Reviewed: Apr. 15, 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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nanavic51

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Reviewed: Mar. 22, 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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Rebecca

Home Town: Wellington, Illinois, USA

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Reviewed: Feb. 28, 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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Rachel

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Reviewed: Feb. 2, 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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icebear7

Cooking Level: Expert

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Reviewed: Jan. 25, 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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traceypalmer

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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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Bev KEIDEL

Cooking Level: Expert

Home Town: Stoutsville, Ohio, USA

Living In: Baltimore, Ohio, USA

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Reviewed: Dec. 19, 2008

Was not a hit in our home at all.

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CATHPETE

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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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Reviewed: Nov. 23, 2008

Yummy!

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Gunnie

Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

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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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mryum

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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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tmeeker44

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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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