Sauerkraut Pork Roast

• 1 pork shoulder roast 4 to 6 pounds
• 2 - 15 ounce cans sauerkraut
• 2 onions, sliced
• 1 tablespoon ground cinnamon (yes tablespoon)
• 1 tablespoon caraway seed (optional)
• 1 cup brown sugar
• 1 cup apple juice (or 1/2-cup each water and applesauce)

You need a crock pot to prepare this recipe. I like to buy boneless rolled shoulder roasts for roasting. They cost under $1.99 per pound where I live, and are easier to serve than roasts with the bone in. Sometimes pork roasts with the bone in them go on sale for very little though, and when they do, I buy them for this recipe.

Place the pork roast into the crockpot. Add the sauerkraut on top, and then the onions. Sprinkle the cinnamon and caraway seed over top of the onions. Scatter the brown sugar over this, and then pour in the apple juice. Cover the crock pot and cook it on High for 4 hours, or on Low for 7 to 8 hours. Serve with yeast rolls, mashed potatoes and steamed carrots. Delicious and perfect for Sunday Supper.