Pork and Sauerkraut
2 bags sauerkraut, drained
1 large onion, sliced
1 large Granny Smith or other tart apple; coarsely chopped
2 cups brown sugar
1 teaspoon caraway seeds
4 pounds boneless pork loin roast, sliced 1/2" thick
Layer pork, kraut, brown sugar, pork, kraut, brown sugar. Top with
the rest. Cover and cook on HIGH 8 hours or until pork is tender.
Serve sauerkraut on the side.