Prep Time: 10 minutes Cook Time: 8 hours Total Time: 8 hours 10 minutes
Servings: 8
Author: Kristen Chidsey
Ingredients
3 pound pork loin trimmed of excess fat
salt and pepper
1 tablespoon oil
16 ounces sauerkraut drained
1 teaspoon minced garlic
1 onion sliced, yellow or white
1 apple sliced, granny smith, fuji, or honey crisp
1 cup apple juice
Instructions
Liberally season the pork loin with salt and pepper on all sides.
Heat oil in large skillet or dutch oven. Sear pork loin on all sides, 2-3 minutes per side.
Add seared pork into a slow cooker. Pour in apple juice. Place onions, apples, and garlic around the pork loin. Top with sauerkraut.
Place lid on the slow cooker and cook for 4-5 hours on high or 8-10 hours on low.
Remove pork and slice or shred and serve with cooking liquids.
Notes
Be sure to drain the sauerkraut from the juices it is canned in and
If you don't have apple juice, use chicken stock in it's place, but add in 2 tablespoons of brown sugar to help balance the flavors in this pork and sauerkraut. But I am telling you, the apple juice makes this dish incredible.
16 ounces of sauerkraut is enough for a 2-4 pound pork loin. Any larger pork loin, you will want to double the amount of sauerkraut.
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