Slow Cooker Pork Loin Roast with Sauerkraut
a recipe that serves 6 by
Ingredients:
1 3lb lean pork loin roast
2 (14 oz) cans of sauerkraut, rinsed and squeeze out excess water
1/2 teaspoon garlic powder, divided in half
1/4 teaspoon pepper
6 teaspoons of mustard with horseradish, divide into thirds
6 potatoes, quartered
7 oz of beer
Directions:
1. In a medium bowl mix sauerkraut with garlic powder, pepper and 2 teaspoons (1/3 mustard) of mustard.
2. Spray crock with Pam and place potatoes on bottom then add sauerkraut mix on top of it.
3. Rub down the pork loin with the remaining mustard, but do not pack it on. Then place it on top of the sauerkraut mix.
5. Pour beer gently over the top of the pork loin.
6. Slow cook on low for 8 hours, turn pork over after 2 hours.
7. When meet is cooked, place meat on a cutting board and cool slightly. Using two forks, shred meat apart.
8. Drain potatoes and sauerkraut; place next to meat.
9. Serve hot with additional mustard and bread if desired.