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Recipe Thursday-Pork & Sauerkraut

Posted on December 27th, 2012 | Posted in Main Course, Recipes

It is not a true New Year until you have dined on Pork & Sauerkraut…at least that is my ritual! Pork and sauerkraut is a traditional Lancaster County dish that is enjoyed by many on New Year’s Day. I tried a new ingredient last year and believe that this recipe is worthy to be passed on. The addition of caraway seeds adds nice flavor to the juicy pork. Make sure to serve over mashed potatoes.

Pork & Sauerkraut 

Pork and Sauerkraut-Hometown Provisions

Yield 6 Servings
1-4 pound pork loin roast bone in
1 teaspoon caraway seeds (CQC012)
salt and pepper to taste (991861/CQP065)
2-16 ounce jars of sauerkraut with liquid (KSL900)
2 large, sliced, granny smith apples

Season pork with caraway seeds, salt and pepper to taste. Cut pork loin, if necessary, to fit in the slow cooker. Pour sauerkraut and apples 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. Serve with mashed potatoes.

Recipe from the kitchen of Kristy Mellinger

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