- 1 tablespoon bacon drippings
- 1 cup minced onion
- 1 large red apple, diced
- 1 teaspoon caraway seeds
- 2 pounds sauerkraut, drained and rinsed
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoons brown sugar
- 2 pounds boneless pork loin roast
- 1 pound kielbasa sausage, cut into 3-inch pieces
- Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir diced apple and caraway seeds with the onion and cook until apple is just tender, about 3 minutes more. Add sauerkraut and stir.
- Stir white wine, chicken stock, and brown sugar together in a bowl; pour over the sauerkraut mixture.
- Put pork roast into the bottom of the crock of your slow cooker. Pour sauerkraut mixture over the pork.
- Cook on Low until the pork easily falls apart when pulled with a fork, 6 to 8 hours; add kielbasa sausage pieces and continue to cook until the sausage is heated through, 15 to 20 minutes more.
05/17/2018
recipepes.com
Pork Roast and Sauerkraut, recipe
PT15M
PT1H
5
455 calories
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