Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Pork Roast 2




Source of Recipe


Ezine


Recipe Introduction


These are the proportions for a 5 qt Crockpot:



List of Ingredients




4 # Pork Butt (cut to fit if necessary)
2 qts. Sauerkraut, rinsed
3 medium chopped Onions, saut�ed for more flavor
2/3 C Brown Sugar
Salt and pepper to taste
Caraway Seeds, pan toasted just briefly (abt 1 1/2 T)


Recipe



To the� rinsed sauerkraut, add the saut�ed onions, toasted caraway seeds, salt and pepper as desired.� Put one quart kraut in bottom of pot.�
Place roast over kraut - cut meat to fit if necessary.
On top of the roast, pat the brown sugar, keeping it just on top, not on sides.
Top the sugar with remaining kraut.� Make sure the kraut goes around and down the sides of meat.� This serves as a seal for the meat.
Cook on LOW for up to 14 hours or HIGH for 8 hours.� It is wonderful either way.
Serve with mashed potatoes and cheese biscuits to round out the meal.
Serves 8-10.