Pork Roast with Sauerkraut
Gail Bush
Landenberg, PA
Makes 8 servings
(Ideal slow cooker size: 5-quart)
2 3-lb. pork shoulder roasts
1 large can sweet Bavarian sauerkraut with caraway seeds
¼ cup brown sugar
1 envelope dry onion soup mix
½ cup water
1. Place roasts in slow cooker.
2. Rinse and drain sauerkraut. Combine sauerkraut, brown sugar, and onion soup mix. Layer over roasts. Pour water over all.
3. Cover. Cook on Low 7 hours.
Note:
If you can't find Bavarian sauerkraut with caraway seeds, substitute with a 27-oz. can regular sauerkraut and ½ tsp. caraway seeds.
Excerpted from Fix-It and Forget-It Cookbook
Copyright © 2001 by Phyllis Pellman Good and Dawn J. Ranck. All rights reserved.
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