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Pork Roast and Sauerkraut Recipe
2 lb. lean pork roast
1 to 2 bags of sauerkraut
2 large apples, peeled, cored and quartered
1 tablespoon dill
1 tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
water
Season your roast with a little bit of salt and ground black pepper by rubbing the salt & pepper mixture onto all sides of the roast. Place roast into the slow cooker and fill it up with water. Toss in the quartered apples; cover. Cook on high for 1 hour and then reduce heat to low and slow cook for 5 hours. Use a large spoon or ladle to spoon out the excess water, leaving only 2 or 3" of water behind. Use a fork and a knife to break of the meat into bite sized chunks. Open up the bag(s) of sauerkraut and dump them into the slow cooker, including the juice. Stir in the dill and parsley. Cover and slow cook on low for 2 additional hours.
During the last 30 minutes of the cooking process prepare a large batch of mashed potatoes. You can make them creamy or chunky, however you like them. Serve the pork and sauerkraut on top of the mashed potatoes or on the side.
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