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| Slow Cooker Old Country Pork and Sauerkraut |
"What could be more effortless than pork, sauerkraut, and a handful of caraway seeds cooked for hours until you just can't wait any longer? At least you'll have time to set the table for this hearty, down home meal."
Ingredients :
- 1 (4 pound) pork loin roast
- 1 teaspoon caraway seeds
- salt and ground black pepper to taste
- 2 cups sauerkraut with liquid
- 1/2 cup canned diced tomatoes
- 1 onion, sliced
Instructions :
| Prep : 5M | Cook : 6M | Ready in : 6H15M |
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- Heat a large skillet over medium heat.
- Cook pork loin in hot skillet until browned completely, 1 to 2 minutes per side; transfer to a slow cooker.
- Season pork with caraway seeds, salt, and pepper. Pour sauerkraut and tomatoes over the pork; top with onion slices.
- Cook on High for 1 hour. Switch slow cooker to Low and continue cooking until the pork is cooked through, 5 to 6 hours more. The internal temperature of the roast should be at least 160 degrees F (70 degrees C).
Notes :
- I prefer to cook this on top the stove so I can keep an eye on how done the meat is, but in a pinch the slow cooker works fine. I find the addition of a little apple cuts down on the smell some.
- Also, you can make dumplings (fluffy ones) or boiled potatoes to add to this; it is good with mashed potatoes, too.
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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