It never ceases to amaze me how folks alter a recipe by one or more ingredients so that it's no longer the written recipe. Then they sit back and rate their own recipe! I'll tell you, this recipe is perfect just a written, and the recipe, just as written, is what I'm rating. This is delicious - 5 stars- thank you so much for sharing.
Simple and delicious! Being that pork and sauerkraut is a New Year's Eve tradition I had to make this and boy was it good - not only for the ease of prep but for the taste. I didn't add the optional baby potatoes and used two bags of Boar's head sauerkraut. I also threw in a thin sliced Granny Smith apple and a little brown sugar (this takes away the tartness of the kraut). I made this before I went to bed New Year's Eve and it was done for New Year's day. Perfect with mashed potatoes and sweet peas!
I used this recipe as a guide & tweaked it to my own liking. 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. After reading many reviews from 4 similar recipes on this site I did 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 on the side. My husband said he thought he'd died and gone to heaven, lol, it was that good! :)
VERY GOOD! I served this to guests last night with a side of garlic mashed potatoes and gravy. Because I cook for an army when having company I had some left over for tonight. This has really made things easy with all the Christmas treats I need to make. It also gave me a second opportunity to snap the photo that I missed taking last night. I must say it doesn't take a pretty picture but it sure does taste good. I'll take the latter! Thank you Amian for sharing I feel privileged being your first review!
This was AWESOME. I had never heard of this before until a friend of mine told me this was her favorite meal. I can't believe I never had this before! Glad I have now! Sure to make again and again and again!
This can be made quicker if you keep the slow cooker on high the whole time....a 4# roast after browning and putting it in the cooker took a little over 2 hours and was very tender. I added caraway seeds to the sauerkraut. Everyone in the family loves pork and sauerkraut. Served with mashed potatoes (my hubby puts sauerkraut on top of his) rolls and green beans...yummmm. I'm going to try garlic mashed potatoes next time.
I thought this would be a bit bland, since there aren't a lot of seasonings, but it turned out great! I followed the recipe exactly. I think I would just add more sauerkraut next time.
Great recipe added apples and brown sugar
We're living in Germany right now and this was pretty darn close to what we can get in the restaurants! I think we'll want to double the sauerkraut next time just so that we'll have more. We sprinkled the potatoes with a bit of salt and pepper and topped with sour cream to serve. Will definitely make again!
This did not work out for me.
