Oktoberfest Pork Roast
I adapted a recipe for pork roast that my mom used to prepare when I was a child. The tart apple wedges, tangy sauerkraut and red potatoes give it plenty of autumn appeal. Coating the slow cooker insert with cooking spray helps prevent sticking.
—TONYA SWAIN SEVILLE, OH
PREP: 35 MIN. • COOK: 8 HOURS • MAKES: 8 SERVINGS
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
1. Place the potatoes in a greased 6-qt. slow cooker. Top with the sauerkraut, apples and kielbasa. Sprinkle with the brown sugar, caraway seeds, 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. Cut the roast in half; sprinkle with remaining salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to slow cooker.
3. Cover and cook on low for 8-10 hours or until the meat and vegetables are tender. Skim fat and thicken cooking liquid if desired.