Posted on March 9, 2010 by The Southern Lady
We love this recipe but it is not your typical pork roast and sauerkraut. It has a sweet and sour taste and is wonderful served with mashed potatoes and cornbread.
2 – 3 lb. pork roast
2 lb. bag of sauerkraut, undrained (I use the kind that is usually found in the meat department and not in cans, but you can use the cans)
1 cup apple juice
1 small onion, chopped
1 cup water
1 pkg. dry onion soup mix
1/3 cup brown sugar
Salt and Pepper
Sprinkle pork roast with salt and pepper and place in crockpot. (Cut to fit pot if roast is too big) In a large bowl, mix the rest of the ingredients together with a spoon.
Pour the mixture over the roast. Cook on high for 4 hours or low for 8 hours until meat is cooked and tender. Remove roast and pull apart. Remove kraut with a slotted spoon.
My picture does not do this dish justice. Everyone I have ever served this loved it. The recipe could be halved and you could make this with pork chops or ribs.
Don’t forget to check out these crock pot recipes:
Crockpot Beef and Tomato Gravy
Crockpot Cabbage and Ham
Polish Sausage, Sauerkraut and Potatoes
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Filed under: Crockpot Meals, Meats, Pork, Pork Roast and Sauerkraut Tagged: | cooking, crockpot, pork roast, sauerkraut, slow cooker, southern lady