I used just one apple.

-----Original Message-----
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, March 06, 2018 9:24 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: Re: [CnD] pork roast with sauerkraut

Your version sounds good.  I'll try it, using the apples.

Marilyn

-----Original Message-----
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, March 5, 2018 7:31 PM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton
Subject: [CnD] pork roast with sauerkraut

A few days ago, a recipe for this combination was shared. As it turned out, our 
local grocery store had boneless pork roasts on sale on Saturday so I made it 
in the crockpot. I simply put the roast on the bottom, poured the bag of 
sauerkraut on top, then added half cup of brown sugar and since I didn't 
remember to get applesauce but had an apple, I cored and sliced what I had. I 
cooked it on low for perhaps ten hours and because of circumstances, I did not 
actually try it until today so it set in its juices overnight. It was fabulous! 
The brown sugar and apple took away the tartness of the sauerkraut. The meat 
was very lean and tender. I would highly recommend this.

Sharon 

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