German Roast Pork W/ Sauerkraut & Pierogies |
|
 |
Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
|
I will update and ingredient or cooking changes once I make it. It can be found in the Gooseberry Patch: 101 Slow Cooker Recipes cookbook. Ingredients:
3 -4 lbs boneless pork roast |
salt and pepper |
1 tablespoon canola oil |
32 ounces sauerkraut |
2 apples, cored, peeled and quartered |
1 cup apple juice or 1 cup water |
14 ounces frozen pierogies |
Directions:
1. Sprinkle roast with salt and pepper.
2. Heat oil in a skillet over medium-high heat.
3. Brown roast on all sides; place in a slow cooker.
4. Add undrained sauerkraut, apples and juice or water; blend.
5. Gently add pierogies so they are partly submerged in the sauerkraut (as the roast cooks, more liquid will cover the pierogies).
6. Cover and cook on low setting for 8 to 9 hours.
|
|