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Slow Cooker Lancaster County Pork and Sauerkraut recipe |
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6 servings
Ingredients:
1 (4 pound) pork loin roast1 teaspoon caraway seeds salt and pepper to taste2 cups sauerkraut with liquid
Instructions:
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.Cook on High for 1 hour, then cook on Low for 5 to 6 hours.Internal temperature of the roast should be at least 160 degrees F (70 degrees C).
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