German Roast Pork & Sauerkraut

Succulent pork gets dressed up with loads of saeurkraut for an authentic German experience.

Yield: Serves 4 to 6


  • 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


  1. 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.
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