Slow Cooker Lancaster County Pork and Sauerkraut

Ingredients

  • 1 (4 pound) pork loin roast
  • 1 teaspoon caraway seeds
  • salt and pepper to taste
  • 2 cups sauerkraut with liquid

Directions

Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.

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Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 145 degrees F (63 degrees C).

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