In Baltimore, sauerkraut is served alongside turkey at every holiday meal.
28 ounces refrigerated or fresh sauerkraut
1⁄4-pound pork loin
1⁄2 cup red wine vinegar
2 tablespoons yellow mustard seed
1 teaspoon ground mustard
1 teaspoon dried dill weed
1⁄2 teaspoon caraway seed
1⁄2 teaspoon prepared horseradish
3 tablespoons minced shallot
Place all ingredients in a 4-quart slow cooker. Stir. Cook on low for 8 hours. Stir and serve.
If cooking with canned or bagged sauerkraut, it can be beneficial to rinse off the extra salt and brine. Do not dry the sauerkraut. This is less of an issue with fresh sauerkraut. Sauerkraut is a low-calorie food.