Ingredients
- (3 pound) boneless pork roast
- (14.5 ounce) can sauerkraut, drained
Instructions
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Step 1
I start by placing the pork roast on a sturdy cutting board. Using a sharp knife, I carefully cut a deep pocket into the top, about 5 inches long, without cutting all the way through. Then, I spoon the drained sauerkraut into the opening, pressing it down firmly to pack it in. Once stuffed, I transfer the roast to my slow cooker. There's no need to add any extra liquid since the pork and sauerkraut will release their own juices. I set it to Low and let it cook for 8 to 9 hours. The long, slow cook renders the meat incredibly tender. When it's done, the pork practically falls apart at the touch of a fork. I like to slice it against the grain and serve it with the tangy sauerkraut on the side. I sometimes add a sprinkle of caraway seeds or black pepper to the sauerkraut for extra depth. The result is a succulent, tangy roast that feels gourmet but takes almost no effort.