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Slow Cooker Old Country Pork and Sauerkraut Tasty Recipes

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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
  • 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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