The recipe of the week is Slow-Cooker Pork Roast With Sauerkraut, submitted by Mrs. Kenneth Brady, Baldwin.
3 pounds pork roast
1 can 16-ounce sauerkraut
2 apples, peeled and sliced
1/2 cup brown sugar
1 cup apple juice or water
Place the roast in a large cooker. Pour sauerkraut on top of meat. Add apples and sprinkle sugar over top. Add juice. Cook on high four to five hours. Serve with mashed potatoes.
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