Pork and Sauerkraut
Ingredients:
| 3 | to 4 pound pork roast |
| salt & pepper | |
| 2 | pounds sauerkraut |
| ½ | cup brown sugar |
| 1 | medium onion, chopped |
| 1 | medium apple, peeled, cored, chopped |
| ½ | teaspoon celery seed |
| ½ | teaspoon caraway seed |
If possible, one day before cooking, salt the pork roast liberally on all sides, seal, and return to refrigerator. The next morning, salt and pepper the roast, then sear on all sides in a hot skillet. In a large bowl, stir together the kraut, brown sugar, onion, apple, and seasonings. Lay down about ⅓rd of the kraut mixture in a large slow cooker. Set the pork roast on top. Pack the rest of the kraut mixture around the roast. Cook covered on low for 8 or more hours.