Muriel Recipe Reviews (Pg. 1) - Allrecipes.com (11430685)

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Slow Cooker German-Style Pork Roast with Sauerkraut and Potatoes

Reviewed: Nov. 12, 2011
I've been making this for years because it's so easy and so good! My husband prefers using sauerkraut that comes in a jar because the flavor just seems to be better. Depending on how big your slow cooker is...and the amount of pork you're cooking...you can use up to two jars. (Use the large jars that hold the same amount of sauerkraut that the large cans do). If you want a milder sauerkraut flavor, however, cut your sauerkraut liquid in half and add water for that other half, instead. Or just use the sauerkraut and water...no sauerkraut liquid at all. Believe me, the flavor will still be there. Make sure your pork is almost completely covered by the liquid you've put in. This way it will be moist and just fall apart when it's done! I love the carraway seeds but if you don't have any, don't worry...salt and pepper works just fine! (Add an onion or a bit of garlic or even Pickling Spice if you're in the mood for them but they're not really necessary). You can also add a level teaspoon or two of regular sugar (or a half-packet to one packet of Sweet N Low) if you find the liquid to be a bit too tart or bitter for your tastebuds. Then add your potatoes when the pork seems to be about half done. I like to wait until the meat is falling off the bone before telling my husband to "come and get it!" :)
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