German Roast Pork & Sauerkraut

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

Yield: Serves 4 to 6

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

German Roast Pork & Sauerkraut Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy