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!!
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