Reviewed: Mar. 12, 2003

What a delicious and easy meal. I left it in the crockpot longer since I was at work all day, and the pork got so tender it broke apart. I also threw in a couple bay leaves for added flavor. We had it with mashed potatoes on the side. This is a great cold weather meal but would also be good in the summer since it's so easy and doesn't heat up the house.

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3 users found this review helpful

Reviewer:

WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

Reviewed: Feb. 4, 2003

this was great--very yummy--I prepared it in my crock pot-- a sure dish to make again---

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3 users found this review helpful

Reviewer:

MONKEY BUTT

Reviewed: Feb. 2, 2003

I followed the recipe, added 1/2 onion, another 1 c. sauerkraut, cooked it on high for 3.5 hrs...and served it with some seasoning salt & dijon mustard ....was TASTY... i loved it & so did my hubby. It has a mild flavor, so it might not suit you if you like zesty. But, still.. i really liked it!

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5 users found this review helpful

Reviewer:

MIZDEEGZ

Reviewed: Jan. 28, 2003

must serve with apple butter and rye bread.the longer you cook it the more tender it gets.

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1 user found this review helpful

Reviewer:

ORCHID145

Reviewed: Jan. 17, 2003

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.

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107 users found this review helpful

Reviewer:

COOKIE_TIME

Reviewed: Jan. 3, 2003

MY HUSBAND IS A SOURKRAUT FREAK SO THIS WENT OVER BIG. I FOLLOWED THE RECIPIE EXACTLY UP UNTIL THE COOKING TIME AS WE WERE PRESSED FOR TIME SO I JACKED UP THE TEMP ON THE SLOW COOKER TO HIGH FOR ABOUT 3 1/2 HOURS AND I THOUGHT IT WAS PERFECT, IT LITERALLY FELL APART. MY HUSBAND THOUGHT IT COULD HAVE BEEN DONE EARLIER EVEN AS HE THOUGHT IT WAS A BIT DRY, BUT I LIKED IT. WILL DEFINITLY PUT IT IN THE ROTATION.

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6 users found this review helpful

Reviewer:

jayberd

Reviewed: Jan. 1, 2003

WE are from PA and love pork and sauerkraut. I buy the WHOLE boneless pork loin, and cut it in half, and use what I need depending on how many are eating here. I do NOT brown it, but I do add 1 - 2 apples, cored, w/ skin on and cut into wedges and about 2 - 3 T brown sugar after I add the sauerkraut, that I do NOT drain. I also like to add homemade hot sausage in the roaster. I bake mine covered -- and I like to do it very slow and at a low temp....starting off at 300 and reducing to 250. YUM YUM!!!!! We also like ours w/ mashed potatoes and applesauce!!!!!!!

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44 users found this review helpful

Reviewer:

DOREENBUCH

Reviewed: Dec. 24, 2002

I thought this was good.....I took the advice of other reviewers and browned my tenderloin. I also really spiced up the recipe with garlic, salt and pepper. It was great with mashed potatoes. The house smelled great while it was cooking. I would try with a pork roast next time I think the added fat would do wonders for the end taste. I will make this again.

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8 users found this review helpful

Reviewer:

SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Jan. 2, 2002

Good Recipe, Everyone liked the flavor. I did add 1/2 can of Beer to the recipe.

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40 users found this review helpful

Reviewer:

GARYLEE

Reviewed: Aug. 8, 2001

This was quite delicious, the only thing I did different was to brown my pork roast before putting it in the slow cooker, otherwise it was the best roast,tender,moist,and just wonderful.

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48 users found this review helpful