How to Make Pork and Sauerkraut

Nothing spells easy, rustic cooking like pork and sauerkraut. Growing up in Pennsylvania this dish was always a New Years Day tradition as long as I can remember. I am going to share with you the way my grandmother used to make it - old fashioned, down home and just flat out good. This dish can be served with a myriad of side items but I have only preferred grandma's mashed potatoes.

Things You'll Need

• Slow Cooker
• 1 (4 pound) pork loin roast
• 1 teaspoon caraway seeds
• salt and pepper to taste
• 2 cups sauerkraut with liquid
• 2 tablespoons apple cider vinegar

Instructions

Pennsylvania Dutch Pork and Sauerkraut

1. Lay pork loin into crock pot and measure for size. If the fit is too snug trim the pork so it will fit. Remove from crock pot.

2. Preheat crock pot over the lowest setting and with lid on.

3. Season pork with caraway seeds. Salt and pepper the pork to taste.

4. Place pork into crock pot.

5. Pour sauerkraut over pork along with apple cider vinegar.

6. Replace lid and turn crock pot up to high and cook for 1 hour.

7. Turn crock pot down to low and cook for 5 to 6 hours.

Tips & Warnings

• This dish is great on its own or served with corn, sweet potatoes or mashed potatoes.

• The vinegar may be left out but it adds an extra kick to the kraut.

• Add sugar to the recipe if the taste of sauerkraut is too strong.

• Crock pot use is pretty foolproof but still check on it from time to time.

• Stir the sauerkraut to prevent browning or drying out.