Slow Cooker Lancaster County Pork and Sauerkraut
Recipe by Kathie Boettger from allrecipes.com
Dinner 6 Hr. 20 Mins.
Ingredients
6
6 servings
- •1 (4 pound) pork loin roast
- •1 teaspoon caraway seeds
- •salt and pepper to taste
- •2 cups sauerkraut with liquid
Instructions
- 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.
- 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).
Nutritional Facts
Per 6 servings
- Calories: 245
- Carbohydrate: 4g
- Fat: 9g
- Fiber: 2g
- Protein: 37g
- Sugar: 1g
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