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Prep Time: 35 Minutes Cook Time: 480 Minutes |
Ready In: 515 Minutes Servings: 8 |
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This recipe was adapted from one my mom used to make when I was growing up. It has all of our favorite fall flavors, such as apples, pork roast, sauerkraut and potatoes. I often coat the slow cooker insert with cooking spray to prevent the potatoes and meat from sticking.Tonya Swain, Seville, Ohio Ingredients:
16 small red potatoes |
1 can (14 ounces) sauerkraut, rinsed and well drained |
2 large tart apples, peeled and cut into wedges |
1 pound johnsonville® polish kielbasa sausage or polish sausage, cut into 16 slices |
2 tablespoons brown sugar |
1 teaspoon caraway seeds |
1 teaspoon salt, divided |
1 teaspoon pepper, divided |
1 boneless pork loin roast (3 pounds) |
3 tablespoons canola oil |
Directions:
1. Place potatoes in a greased 6-qt. slow cooker. Top with sauerkraut, apples and kielbasa. Sprinkle with brown sugar, caraway seeds, 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. Cut roast in half; sprinkle with remaining salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to slow cooker.
3. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Skim fat and thicken cooking liquid if desired. Yield: 8 servings.
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