Slow Cooker Lancaster County Pork and Sauerkraut

Slow Cooker Lancaster County Pork and Sauerkraut
  • 1 (4 pound) pork loin roast
  • 1 teaspoon caraway seeds
  • salt and pepper to taste
  • 2 cups sauerkraut with liquid


  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).

03/07/2017
Slow Cooker Lancaster County Pork and Sauerkraut, recipe PT15M PT1H 5 455 calories

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