German Roast Pork and Sauerkraut

The German Roast Pork and Sauerkraut Recipe is a delicious one-pot dinner for New Year’s Day or any time of year.

Serves 4 to 6.

3 to 4-lb. boneless pork roast
salt and pepper to taste
1 T. shortening
32-oz. pkg. sauerkraut
2 apples, cored, peeled and quartered
1 c. apple juice or water
14-oz. pkg. frozen pierogies

Sprinkle roast with salt and pepper. Heat shortening in a skillet over medium-high heat.

Brown roast on all sides; place in a slow cooker. Add undrained sauerkraut, apples and juice or water; blend.

Gently add pierogies so they are partly submerged in the sauerkraut (as the roast cooks, more liquid will cover the pierogies).

Cover and cook on low setting for 8 to 9 hours.

German Roast Pork and Sauerkraut
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