Slow Cooker Lancaster County Pork and Sauerkraut recipe

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Ingredients

1 (4 pound) pork loin roast
1 teaspoon caraway seeds
salt and pepper to taste
2 cups sauerkraut with liquid

Nutrition Info

245 calories
carbohydrate: 3.5 g
cholesterol: 104.5 mg
fat: 8.5 g
fiber: 2.2 g
protein: 36.8 g
saturatedFat: 2.6 g
servingSize: -
sodium: 582.2 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.

  2. Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 145 degrees F (63 degrees C).

Recipe Yield

6 servings

Recipe Note

Old fashioned pork and sauerkraut that is served here on New Year's Day for luck! Serve with mashed potatoes, and apple sauce for dipping the pork in.

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