This was excellent,after reading some of the other reviews, I omitted the salt altogether because of the chicken broth and next time I make this I will omit the chicken broth altogether is does make is somewhat soupy. Thanks for sharing the recipe!

My family really loved this and it was super easy to make. Next time, however, I'd add more spice to kick it up a notch. Perhaps more black pepper, some tarragon and crushed red pepper...

My Gran did a simple version of this using homemade kraut potatoes and various cut of pork. the potatoes are sliced thin and used almost like a crust. Layer of potatoes, then layer of pork cover with kraut then another layer of potatoes. about 3 layers for a roasting pan. Have tried it with various types of pork which is quite important to the taste. Side ribs are what seem best. Have tried with loin but just isn't quite right. Potatoes should be a russet variety. And the kraut has to be a salt cure not a wine cure. The wine cure really ruins the dish. You may want additional salt as the potatoes kill that but only after serving. Black pepper fresh coarse ground when putting together and a bit after works well. When done this really is a fantastic winter comfort food. If you like salty kraut, pork, and potatoes then try this or one of the versions you will find one that works and will never be able to make it enough to satisfy your taste for it.

Since I am not a cook need to tell why the apples are there. To counteract the salt.

Didn't care to much for this. Can't really tell you why didn't wow my family

Great recipe. I added a layer of small new potatoes along with the apples and onion. Also I didn't add any Liquid except for what the sauerkraut already had. It would be sauerkraut soup with any more liquid.

This recipe was good, but if I make it again, I would use a cut other than a pork loin. That much time in the slow cooker for the pork loin was just too much. I think it would have worked better with a pork shoulder cut (not as lean a cut of meat) intended for these longer cooking times. I would also cut back on the chicken broth to perhaps only 1/2 to 3/4 cup. The horseradish mustard gave it a nice kick. I would also sear the meat before adding it to the slow cooker (simply personal preference for a browner roast) and add a bit ot garlic and thyme to the "rub". I may try this one again with the above modifcations.

This was delicious! Pork and kraut taste great together. Also try kraut and pork spareribs. Pour half of kraut in slow cooker, cut ribs apart and add, then pour in the rest of the kraut and about a cup of chicken broth. Let it cook until the ribs fall off the bone. Sooo good!