“This dish is reminiscent of my Grandma's awesome Austrian cooking. I got the idea for this dish from a Mr. Food pressure-cooker recipe. I changed some ingredients and adapted it for crockpot. I prefer a slightly fattier cut of pork because it comes out so tender and flavorful. I've served this for dinner parties, and people always ask for a second helping. I serve this with egg noodles and applesauce. True comfort food!”
READY IN:
7hrs 35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 lbs pork or 3 lbs boneless country-style ribs or 3 lbs pork loin chops, 3/4-inch Thick
  • 2 tablespoons bacon fat, Rendered (I keep a can in my fridge)
  • 12 teaspoon salt
  • 14 teaspoon white pepper
  • 3 yams, approximately 1 1/2 pounds, peeled and cut into 2-inch thick slices
  • 3 Red Delicious apples (Use apples that hold their shape when cooked) or 3 rome apples, peeled, cored, and cut cross-wise into three rings (Use apples that hold their shape when cooked)
  • 12 cup cider or 12 cup apple juice
  • 12 cup light brown sugar, Packed
  • 2 12 teaspoons ground cinnamon
  • 14 teaspoon ground allspice
  • 1 tablespoon caraway seed
  • 2 lbs sauerkraut, drained, not rinsed, squeezed dry

Directions

  1. Heat bacon fat in large saute pan over medium-high heat.
  2. Season the pork with salt and pepper, and brown for 2 to 3 minutes.
  3. Place sliced yams in bottom of crockpot.
  4. Set crockpot on low.
  5. Layer the pork, including any pan drippings, and apples on top of the yams.
  6. In a small bowl, combine cider or apple juice, brown sugar, cinnamon, allspice and caraway seeds; mix well and pour over the pork and apples evenly.
  7. Top with the sauerkraut. It's a tight fit, but my 5-quart crockpot lid does close.
  8. Cook on low for 7 to 9 hours.
  9. Remove the lid and serve the pork with the sweet potatoes, apples and sauerkraut, spooning sauce over everything.

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