This recipe was adapted from one my mom used to make when I was growing up. It has all of our favorite "fall" flavors, such as apples, pork roast, sauerkraut and potatoes. I often coat the slow cooker insert with cooking spray to prevent the potatoes and meat from sticking.—Tonya Swain, Seville, Ohio
Oktoberfest Pork Roast
Oktoberfest Pork Roast
Prep Time
35 min
Cook Time
8 hours
Yield
8 servings
Ingredients
- 16 small red potatoes
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 2 large tart apples, peeled and cut into wedges
- 1 pound smoked kielbasa or Polish sausage, cut into 16 slices
- 2 tablespoons brown sugar
- 1 teaspoon caraway seeds
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 boneless pork loin roast (3 pounds)
- 3 tablespoons canola oil
Directions
- Place potatoes in a greased 6-qt. slow cooker. Top with sauerkraut, apples and kielbasa. Sprinkle with brown sugar, caraway seeds, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Cut roast in half; sprinkle with remaining salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to slow cooker.
- Cover and cook on low until meat and vegetables are tender, 8-10 hours. Skim fat and thicken cooking liquid if desired.
Nutrition Facts
1 serving: 562 calories, 29g fat (9g saturated fat), 123mg cholesterol, 1290mg sodium, 31g carbohydrate (10g sugars, 4g fiber), 43g protein.
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