CROCK POT PORK ROAST AND SAUERKRAUT RECIPES

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil, reduce heat, and simmer gently for 15 minutes.
• Cool to room temperature.
• Immerse pork roast of your choice in the cooled brine mixture, and refrigerate for 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining.
• Remove roast from brine, rinse, and pat dry with paper towels, and roast (on a rack or grill pan) according to your favorite recipe until a thermometer, inserted in the center of the roast, reads 155 degrees.
• Allow the roast to rest for 20 minutes before carving.
• (Roast may be coated with mustard, breadcrumbs or glaze of your choice before or during roasting, if desired.) NOTE: Smaller cuts of pork, such as pork tenderloins, may also be brined in this way- but should be immersed in the brine solution for proportionately less time, to avoid over-salting.

Steps:

• Place pork loin in crock pot. Sprinkle with caraway seeds and black pepper.
• Place diced apple (or applesauce) on top of pork.
• Pour sauerkraut and juice on top.
• Evenly sprinkle the brown sugar on top of the sauerkraut.
• Drizzle the top with melted butter.
• Cook on low for about 8 hours or until pork reaches internal temp of at least 160 degrees F.
• Stir the sauerkraut around a bit before serving.