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Slow Cooker Lancaster County Pork and Sauerkraut

SUBMITTED BY: Kathie Boettger

"Old fashioned pork and sauerkraut that is served here on New Year's Day for luck! Serve with mashed potatoes, and apple sauce for dipping the pork in."
PREP TIME  20 Min
COOK TIME  6 Hrs
READY IN  6 Hrs 20 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (4 pound) pork loin roast
  • 1 teaspoon caraway seeds
  • salt and pepper to taste
  • 2 cups sauerkraut with liquid

DIRECTIONS

  1. Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
  2. Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 160 degrees F (70 degrees C).

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2006 by LEXIANDJACK
Well, it only took me 30 years to find the definitive receipe for pork and sauerkraut...this recipe is great!! I followed the advice of many of the other reviewers on here by adding 2 large, sliced, granny smith apples, 2 tablespoons brown sugar, and 2 16-ounce jars of sauerkraut. My crock pot seems to need extra help with roasts, so I cooked mine for roughly six hours on low with an additional four hours on high. The meat was falling-apart-tender, and the kraut had just the right amount of sweet and sour to it...served this with garlic mashed potatoes. Looking forward to the leftovers tonight! Thank you for the great recipe!!

15 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by COOKIE_TIME
YUM! Made me feel like I was back in Pennsylvania again. My mom would would also brown the pork first and add 1/2 of an onion, thinly sliced and approx. 1 to 2 tablespoons of barbecue sauce to the sauerkraut. It adds a smokey flavor and a nice color.

13 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2003 by KENNY_BANYON
Good recipe, I added two apples to cut down on the bitterness of the kraut, and browned the pork roast before putting it in the crock pot.Try toasting the caraway seeds,and then add for the last hour, this seems to bring out more flavor.

9 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 273

  • Total Fat: 9.7g
  • Cholesterol: 103mg
  • Sodium: 580mg
  • Total Carbs: 3.5g
  •     Dietary Fiber: 2.1g
  • Protein: 40.8g

VIEW DETAILED NUTRITION

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