- 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.
|
