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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pork and Sauerkraut Crockpot Recipe

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This recipe for Pork and Sauerkraut Crockpot is from Melody's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 pound pork loin trimmed of excess fat
salt and pepper
1 tablespoon oil
16 ounces sauerkraut drained
1 teaspoon minced garlic
1 onion sliced
1 apple sliced
1 cup apple juice (I used apple cider)

Directions:
Directions:
Liberally season the pork loin with salt and pepper on all sides.
Heat oil in a large skillet or a dutch oven. Sear pork loin on all sides, 2-3 minutes per side.

Add seared pork into a slow cooker. Pour in apple juice. Place onions, apples, and garlic around the pork loin. Top with sauerkraut.

Place lid on the slow cooker and cook for 4-5 hours on high or 8-10 hours on low.

Remove pork and slice or shred and serve with cooking liquids.

Personal Notes:
Personal Notes:
Notes

Sauerkraut: 16 ounces of sauerkraut is enough for a 2-4 pound pork loin. Any larger pork loin, you will want to double the amount of sauerkraut. And be sure to drain the liquid off the sauerkraut.
Apples: Use any apple that holds up well to baking, such as a Braeburn, Granny Smith, or Golden Delicious.
Apple Juice: If you don't have apple juice, use chicken stock in its place, but add in 2 tablespoons of brown sugar to help balance the flavors in this pork and sauerkraut. But I am telling you, the apple juice makes this dish incredible.

 

 

 

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