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| Slow Cooker Lancaster County Pork and Sauerkraut Recipes |
- PREP 20 mins
- COOK 6 hrs
- READY IN 6 hrs 20 mins
Ingredients
Original recipe makes 6 servings
- 1 (4 pound) pork loin roast
- 1 teaspoon caraway seeds
- salt and pepper to taste
- 2 cups sauerkraut with liquid
Directions
- 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).
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