The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 11, 2008
I made your dinner a few days ago and we really liked it. Thank you for letting me see your recipe.
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Cooking Level: Intermediate

Living In: Norwalk, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 8, 2008
I followed the recipe and added a chopped apple as per some other suggestions. However, we did not enjoy this meal. Perhaps we're not used to the cooked sauerkraut. We love sauerkraut but may not cooked. Thank you.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 11, 2008
I love sauerkraut and hotdogs, so I thought I would love this, but the meat was very odd. It was tender, not dry, but so soft that it just didn't seem right. I did add the brown sugar, onion and apple, so the sauerkraut flavor was good.
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Cooking Level: Expert

Home Town: Newcastle, California, USA
Living In: Clovis, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 6, 2008
Good and easy but not our favorite. We added mustard, brown sugar, green peppers and some granny smith apple slices.
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 3, 2008
Here's how I tweaked the recipe: omitted: caraway seeds (didn't have any) added: 2 skinned, cored and diced Royal Gala apples and 2 Tablespoons of brown sugar per other reviewers' suggestions cooked: 8 hours on low LOVED the results. The meat was tender and juicy. I've found that pork tends to be dry when cooked in the slow cooker, but no such issue here. This was a staple in my home on New Year's Day growing up (Pennsylvania Dutch father!) and this brought back great memories. Served with mashed potatoes and applesauce. Thanks Kathie!
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Cooking Level: Expert

Home Town: Norwood, Pennsylvania, USA
Living In: Media, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 1, 2008
Super. I made a few changes though. We did not use a pork roast, we used hot dogs and smoked sausage. For one package hot dogs and 8 sausage we used 2 cans sauerkrat, 2 T brown sugar, 1 onion sliced thin, 1/2 t caraway seeds, 2 t bbq sauce, 2 apples, quarted. We sauteed the onion in evo, added the brown sugar, bbq sauce and seeds. After they are cooked I added sauerkraut, mixed together, and placed in slow cooker along with meat. Cooked on low for 2 hours, added the apples and cooked 3 hours more. Very good taste. Thank you
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 13, 2007
This was a great recipe. I added 1/2 dark beer, 1 tbl brown sugar, an apple and some garlic powder as well as the specified ingredients. Thanks for the recipe!
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mia

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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 12, 2007
I admittedly have a love-hate relationship with my crock pot. I love the idea, but I don't often love the results. ONCE AGAIN, I am not pleased with the texture of the meat that resulted. Here's the deal: Adding liquid (what was in the can, plus a bottle of German beer, in this case) to a lean piece of meat makes for a dry-texture. Yes, it fell apart and was tender. Yes, the apple and carrot and caraway added a pleasant bent to the sauerkraut part of the dish. I used Bavarian kraut instead of adding the sugar. BUT THE MEAT WAS DRY, as essentially boiled meat would be! I bet that this dish would be great out of the oven. It's just something about the crock pot......
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Cooking Level: Intermediate

Home Town: Owatonna, Minnesota, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 21, 2007
I made this dish at the request of a friend who remembered having it in Ohio when he was young! Followed the recipe exactly except added the apple suggested by others -- did use a dark beer! Per my friend, I served with mashed potatoes. It was very good -- is now on my schedule of meals I cook regularly. It was my husband and my first taste of this Dutch delight but my friend said it was the best he had ever eaten. Thanks for a great recipe!
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Cooking Level: Expert

Home Town: Tomball, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 27, 2007
Yummy but the 5th star is for how easy this is. I used a whole boneless pork loin that was marinated with onion and garlic (thanks to Costco). Like others, I added 1/2 can beer, 2 tbsps brown sugar and 2 granny smith apples. Also doubled the kraut and caraway seeds(next time I'll do even more). Quartered the apples; didn't add them until 3 hours in or they cook into mush. I've made with and without apples and prefer the apples.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 1, 2007
In our family, we drained and rinsed the sauerkraut first to remove a lot of the salt. Then the kraut is cooked with some chopped onion, some peeled and chopped apple, a bay leaf -- and a small handful of peppercorns. The onions soften in the cooking while the apple disappears (or is mashed into the kraut when really softened). Try peppercorns instead of caraway seeds! And, yes, I've eaten pork and sauerkraut on New Year's Day almost without exception.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 25, 2007
I've made this the last 2-3 years for New Years day, it is really good!
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Living In: Wadsworth, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 4, 2007
Really delicious. I received lots of good feedback on it from those who tried it. Strange as it may seem, I made the following alterations: Rinsed the sauerkraut, added a sweet apple cut into slices, seasoned the pork with garlic salt and pepper and added one cup apple juice, one cup water to the cooker. The meat was so tender that by the sixth hour it fell apart when I put the meat thermometer in it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 2, 2007
Great recipe. Didn't use caraway, added granny smith apples and brown sugar but next time I'll try using beer as it seems like it would work nicely. My husband doesn't like sauerkraut but liked the recipe anyways.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 2, 2007
I felt like I was back in PA for the New Year. Thanks for the great recipe! I loved the flavor of the caraway seeds and used two Granny Smith apples and 2 T. brown sugar as previously recommended. I also added dumplings on top during the last few minutes of cooking... 1 1/3 c. flour, 1/2 t. salt (cannot omit), 2 t. baking powder, 1 egg, and 1/2 c. milk. You cannot have sauerkraut without dumplings in PA. Most tender pork roast I have ever cooked and enjoyed!
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Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA
Living In: Alexander, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 1, 2007
My husband ate HALF of this - he LOVED it! The whole family dug in...the pork fell apart with a fork. Added the onion and a couple of diced Macintosh apples per other reviews. Served w/mashed potatoes. Excellent results w/almost zero effort.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 1, 2007
I have never been able to make a pork roast tender and perfect but this recipe does it! I was planning on adding apples, but at the last minute realized we were all out. Trust me the roast is still great without it! I added the caraway seeds and they gave it a great flavor! In addition to what the recipe called for, I added about two cups of water (maybe because my slow cooker is so large). It cooked all day, and I just stole a bite and it is DELICIOUS!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 28, 2006
I have made this several times now but do a few things differently. I usually brown some chopped proscuitto (or bacon) with onions in a fry pan (really let the onions brown!) and add that to the kraut. Also grate an apple and a potato into the kraut to thicken the kraut juice and temper the sour a bit. Throw it all in the crock pot and serve with mashed potatoes--YUM!
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Cooking Level: Intermediate

Home Town: Bonn, Nordrhein-Westfalen, Germany
Living In: Mundelein, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 3, 2006
This recipe is so good and so easy to make. The pork loin was moist too! I drained all the juice from the kraut and added a whole bottle of Coors Light Beer. I also added some brown sugar(2 Tablespoons) as some suggested. I like Caraway seed so I left that in the recipe. I served this incredible dish with mash potatoes. Thanks for sharing this recipe, I enjoyed eating it in 100 degree temp too!!!!! Can't wait until Fall!
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Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 15, 2006
Neither I, nor my boyfriend liked this. I added 1/2 a beer and some brown sugar, and although it was a good diet dinner, the leftovers rotted.
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