I used this recipe as a guide since I had a pork loin roast. I tend to avoid putting boneless pork chops & chicken breasts in the slow cooker because in my experience they seem to break down too quickly. I wanted to use some apple to cut the sourness of the kraut, but not too much, and definitely not too much liquid, because the kraut, onions, apple & meat also release much juice as they cook. Based on the many comments from 4 similar recipes on this site I incorporated the following: I seasoned a 4 pound boneless pork loin roast (with Stubb’s all- natural pork spice rub, black pepper, garlic powder & a little salt) & seared all sides on the stove in a little oil. Transferred the meat to the slow cooker with the fat side up (do not add the oil—it gets a burnt flavor with high smoke point searing) & added 1 large jar of all natural sauerkraut with juice, 3 tablespoons apple cider vinegar, 2 bay leaves, a sprinkling of caraway seeds, 10 whole juniper berries & 2 teaspoons dark brown sugar. I then topped with 1/2 of a very large granny smith apple (peeled and sliced), 1 medium red onion (sliced) and 2 tablespoons butter (cut up into little chunks). Cooked for 6 hours at 250 degrees and it was so tender, juicy and flavorful & the kraut/onions tasted great. You can’t taste the apple at all & the small amount of apple, brown sugar & butter cuts the sourness of the kraut juice. Served it with mashed potatoes. My husband said he thought he'd died and gone to heaven, lol, it was tha
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I used this recipe as a guide since I had a pork loin roast. I tend to avoid putting boneless...