Is There Anything Better Than Bavarian Pork Roast?
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Tossing a pork roast into the slow cooker is a such a luxury. I mean, don’t get me wrong, I LOVE to cook up a roast the old-fashioned way in the oven.
Is that even the old-fashioned way? Didn’t our ancestors cook their meat over an open fire in a cast iron pot? I should try that sometime because it sounds really fun. Has anyone ever done that? If so, please let me know in the comments! I always love hearing your recipe stories. Anyway, this Bavarian pork roast for the busy mom or dad is really GOOD!
Ingredients
3 lb pork roast, a smaller one is ok too
1 medium Granny Smith apple, cored and cut into 6 wedges
1 medium onion, peeled and cut into 6 wedges
2 lb bag Bavarian style sauerkraut (in refrigerated section, has caraway seeds in it)
3 Tbsp Domino brown sugar, packed
1/4 c white wine (like chardonnay)
8 large juniper berries (I get mine online)
2 McCormick medium bay leaves
1/2 tsp each salt and pepper, or to taste
2 Tbsp bacon fat
Instructions
1. Put a disposable slow cooker liner in a large bowl.
2. Put in the bag of sauerkraut, and push the apple and onion wedges down into the sauerkraut.
3. Sprinkle with wine, juniper berries, brown sugar, salt, pepper, and push bay leaf into sauerkraut.
4. Place roast on top, spread with bacon fat.
5. You can cook now,or do what I did, the next Am place your filled liner in slow cooker, turn on low and cook for 6 to 8 hours.
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Quick Tip: Serve this pork roast with mashed potatoes or your favorite noodles!