This recipe comes from the September 2011 issue of P31 Woman magazine which arrived in my mailbox in mid-August. Ever since then, I’ve been waiting for cooler, crock pot weather to arrive. It arrived about the same time as my new camera, so I could try out both the recipe and the camera.
The recipe was easy, and the pork roast was delicious. The mix of apples, onions, and sauerkraut melded into a wonderful side dish. The cayenne pepper added an unexpected bit of zip (if you’re not much on spicy food, cut the pepper in half), and the perogies are the bland counterpoint needed in the midst of all those flavors. It makes a big meal, so it’s a perfect choice for company.
Crock Pot Pork and Apples
1 large onion, cut in half and thinly sliced
2 granny smith apples, peeled, cored, and sliced
2 1/2 – 3 1/2 pound boneless pork roast
1 32 ounce package or 27 ounce can of sauerkraut
1 12 ounce container frozen apple juice concentrate, thawed
2 cloves garlic, minced
1/2 cup brown sugar
1/2 teaspoon cayenne pepper
1 pound box potato/cheese mini perogies (in freezer section of grocery store)
Take perogies out of freezer to thaw.
Arrange half the onions and half the apples in the bottom of the crock pot. Lay roast on top of them and cover with remaining half of the apples and onions. Rinse and drain the sauerkraut. Spread it over the apples and onions. Pour juice over all. Mix together the brown sugar, garlic, and cayenne pepper. Sprinkle over the top. Set crock pot on low and cook 8 – 9 hours until meat begins to fall apart.
When pork is done, remove to a cutting board and tent with foil. Add perogies to the crock pot for about 20 minutes or until heated through. Serve hot.
