As Basic As It Gets Pork And Sauerkraut 1 (3 to 4 pound) pork roast
1 (32 ounce) bag, or 2 (14 1/2 ounce) cans, sauerkraut, divided Salt and/or pepper, optional Rinse roast; pat dry. Place half the sauerkraut in bottom of 6 to 8 quart slow cooker. Place roast on top. Cover roast with remaining sauerkraut. Season with salt and/or pepper, if desired. Cover; cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Variation: For added flavor, choose a crisp apple, core it, peel it or not, and slice it. Lay over seasoned sauerkraut when covering the roast. Crumble 1 to 2 tablespoons brown sugar over top. Makes 6 to 8 servings. Mama's Corner.a _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
