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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Thursday, April 16, 2015

Slow Cooker Pork Roast & Sauerkraut Recipe

Here in Pennsylvania we make and eat a lot of Pork Roast and Sauerkraut! Back in the good old days my grandmother would make hers in a large roasting pan in her oven. I don't have time for that so I prefer to do mine in my slow cooker (the crock pot) and slow cook it for 7 or 8 hours throughout the day. We like our pork and sauerkraut served over a big helping of freshly prepared mashed potatoes, but you can certainly serve it on the side.

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Pork Roast and Sauerkraut Recipe

2 lb. lean pork roast
1 to 2 bags of sauerkraut
2 large apples, peeled, cored and quartered 
1 tablespoon dill
1 tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Season your roast with a little bit of salt and ground black pepper by rubbing the salt & pepper mixture onto all sides of the roast. Place roast into the slow cooker and fill it up with water. Toss in the quartered apples; cover. Cook on high for 1 hour and then reduce heat to low and slow cook for 5 hours. Use a large spoon or ladle to spoon out the excess water, leaving only 2 or 3" of water behind. Use a fork and a knife to break of the meat into bite sized chunks. Open up the bag(s) of sauerkraut and dump them into the slow cooker, including the juice. Stir in the dill and parsley. Cover and slow cook on low for 2 additional hours. 

During the last 30 minutes of the cooking process prepare a large batch of mashed potatoes. You can make them creamy or chunky, however you like them. Serve the pork and sauerkraut on top of the mashed potatoes or on the side.

Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.