Slow Cooker Lancaster County Pork and Sauerkraut Recipe

Slow Cooker Lancaster County Pork and Sauerkraut Recipe

"Old fashioned pork and sauerkraut that is served here on New Year’s Day for luck! Serve with mashed potatoes, and apple sauce for dipping the pork in."


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  • 1 (4 pound) pork loin roast
  • 1 teaspoon caraway seeds
  • salt and pepper to taste
  • 2 cups sauerkraut with liquid
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
    2. Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 145 degrees F (63 degrees C).


    • Partner Tip
    • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

    Nutrition Facts

    Per Serving: 245 calories;8.5 g fat;3.5 g carbohydrates;36.8 g protein;105 mg cholesterol;582 mg sodium.Full nutrition
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