Pork Roast with Sauerkraut and Kielbasa



  1. Cover the bottom of a slow cooker with the sauerkraut. Sprinkle with the brown sugar and caraway seeds.
  2. Season the pork loin roast generously with salt and pepper.
  3. Heat canola oil in a large skillet over medium-high heat. Add the pork and cook, turning frequently, until browned on all sides, about 10 minutes. Place the pork on top of the sauerkraut.
  4. Return the skillet to medium-high heat, add the onion, apples, thyme and garlic and sauté until the onion and apples are lightly browned, about 5 minutes. Transfer the apple mixture to the slow cooker and arrange around the pork.
  5. Return the skillet to medium-high heat, add the beer and bring to a simmer. Stir to dissolve the caramelized meat juices on the pan. Pour over pork loin in slow cooker. Top with remaining 1 1/2 cups of sauerkraut.
  6. Cover and cook on low until the pork is fork-tender and shreds easily, 8 to 10 hours. In the last hour of cooking, arrange kielbasa pieces around the edges of the slow cooker pot.

Yields: 6 servings

Printed From: www.sweetpeaskitchen.com