German Roast Pork & Sauerkraut

Gooseberry Patch
German Roast Pork & Sauerkraut
Succulent pork gets dressed up with loads of saeurkraut for an authentic German experience.
Serves 4 to 6


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3 pounds to 4 pounds boneless pork roast
salt and pepper to taste
1 tablespoon shortening
1 32-oz. pkg. sauerkraut
2 apples, cored, peeled and quartered
1 cup apple juice or water
1 14-oz. pkg. frozen pierogies


Sprinkle roast with salt and pepper. Heat shortening in a skillet over medium-high heat. Brown roast on all sides; place in a slow cooker. Add undrained sauerkraut, apples and juice or water; blend. Gently add pierogies so they are partly submerged in the sauerkraut (as the roast cooks, more liquid will cover the pierogies). Cover and cook on low setting for 8 to 9 hours.

Created date

November 2012