Sauerkraut & Pork Roast
1 Tablespoon Bacon Drippings
1 Cup Minced Onion
1 Large Red Apple, Diced
1 Teaspoon Caraway Seeds
2 Pounds Sauerkraut, Drained And Rinsed
½ Cup Dry White Wine
½ Cup Chicken Stock
2 Tablespoons Brown Sugar
2 Pounds Boneless Pork Loin Roast
1 Pound Kielbasa Sausage, Cut Into 3-Inch Pieces
Step 1 Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir diced apple and caraway seeds with the onion and cook until apple is just tender, about 3 minutes more. Add sauerkraut and stir.
Stir white wine, chicken stock, and brown sugar together in a bowl; pour over the sauerkraut mixture.
Step 3 Put pork roast into the bottom of the crock of your slow cooker. Pour sauerkraut mixture over the pork.
Step 4 Cook on Low until the pork easily falls apart when pulled with a fork, 6 to 8 hours; add kielbasa sausage pieces and continue to cook until the sausage is heated through, 15 to 20 minutes more.