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Pork and Sauerkraut

large Red-skinned potatoes -- 1"
32 ounces Bag sauerkraut -- drain
1 large Onion -- slice
1 large Granny Smith or other tart -- apple; coarse chop
2 tablespoons Brown sugar -- pack
1 teaspoon Caraway seeds
1 teaspoon Garlic -- mince
1/2 teaspoon Pepper
2 1/2 pounds Boneless pork loin roast


Put potatoes in a 4-qt or larger slow-cooker. Mix remaining ingredients except pork. Put half on potatoes. Add pork, top with remaining sauerkraut mixture. Cover and cook on HIGH 8 hours or until pork is tender. Slice pork; serve sauerkraut on the side.


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