Slow-cooker Pennsylvania Dutch Pork and Sauerkraut

Step 1

In the crock, place half of the sauerkraut from the bag and the juice from the bag, half of the onion, half of the celery, and half of the apple.

Step 2

Place the pork on top of the layer. Sprinkle the pork with black pepper to taste. (You may add salt to taste, but remember there is natural saltiness in the sauerkraut).

Step 3

Place the remaining sauerkraut, onion, celery, and apple on top of the pork.

Step 4

Sprinkle with the brown sugar (and caraway seeds, if using)

Step 5

Fill the plastic bag the sauerkraut came in about 3/4 full with cold water and pour into the crock (about 2 cups or so)

Step 6

Place the lid on the crock, set on low for 8 hours. Once done, pork should be very tender and falling off the bone or breaking apart.

Step 7

Either shred or slice the pork and serve with the sauerkraut alongside mashed potatoes.