3 TBSP peanut oil (or other unflavored cooking oil)
32 ounces sauerkraut, rinsed
2 gala apples, peeled, cored, and cut into 1-inch pieces
1 onion, thinly sliced
1 cup white wine
1/2 tsp caraway seeds
1-1/2 pounds petite gold potatoes, scrubbed
DIRECTIONS
Mix together the smoked paprika, garlic powder, and salt in a small bowl. Pat the pork dry with paper towels and rub the spice mixture all over the pork.
Heat the oil in a cast iron pan over medium-high heat until the oil begins to smoke. Sear the pork until well browned on all sides, about 3 minutes per side.
Add the sauerkraut, apples, onion, wine, and caraway seeds to a 6-quart slow cooker and mix to combine. Place the seared pork on top and place the potatoes around the pork. Cover the slow cooker and cook on low for 9 hours.
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