Crockpot Pork and Sauerkraut

I was brought up in Ohio and my mother’s mother, Grandma Ree, was from Germany, we traditionally ate pork and sauerkraut for New Year’s Day. Why? Pigs root forward so it is believed that we want to go forward with our lives in the year ahead. Sauerkraut is made of green cabbage therefore we want lots of green money.  I have only a small problem...my daughter’s family hates sauerkraut! So this meal is just for me, instead of cooking an entire pork loin in my crockpot, I’m just cooking a couple pork chops with sauerkraut on the side. (No video)... But if you have a family that enjoys sauerkraut this recipe is for you. I wish everyone good luck and well being in 2018 and as you sit at your table with your family wish each other much goodness and money as the number of shreds of cabbage in the sauerkraut!

Ingredients:

1 4 lb pork loin roast
Salt and pepper to taste
1 teaspoon caraway seeds
2 cups sauerkraut with liquid

Directions:

Place pork in crockpot top with caraway seeds, salt and pepper to taste. Pour sauerkraut with liquid
over pork. Cook on high for 1 hour. Then on low for 5-6 hours. Internal temperature should reach 145 degrees. Yum Yum