Pork Roast and Sauerkraut


  • 1 tablespoon bacon drippings
  • 1 cup minced onion
  • 1 large red apple, diced
  • 1 teaspoon caraway seeds
  • 2 pounds sauerkraut, drained and rinsed
  • ½ cup dry white wine
  • ½ cup chicken stock
  • 2 tablespoons brown sugar
  • 2 pounds boneless pork loin roast
  • 1 pound kielbasa sausage, cut into 3-inch pieces
  • Directions

  • Step 1

    Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir diced apple and caraway seeds with the onion and cook until apple is just tender, about 3 minutes more. Add sauerkraut and stir.


  • Step 2

    Stir white wine, chicken stock, and brown sugar together in a bowl; pour over the sauerkraut mixture.

  • Step 3

    Put pork roast into the bottom of the crock of your slow cooker. Pour sauerkraut mixture over the pork.

  • Step 4

    Cook on Low until the pork easily falls apart when pulled with a fork, 6 to 8 hours; add kielbasa sausage pieces and continue to cook until the sausage is heated through, 15 to 20 minutes more.

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