German Roast Pork & Sauerkraut

Enjoy this recipe from One-Pot Wonders.

Submitted by: Sherry Doherty from Medford, NJ

3 to 4-lb. boneless pork roast
salt and pepper to taste
1 T. shortening
32-oz. pkg. sauerkraut
2 apples, peeled, cored and quartered
1 c. apple juice or water
14-oz. pkg. frozen pierogies

Sprinkle roast with salt and pepper. Heat shortening in a skillet over medium-high heat. Brown roast on all sides; place in a slow cooker. Add undrained sauerkraut, apples and juice or water; blend. Gently add pierogies so they are partly submerged in the sauerkraut (as the roast cooks, more liquid will cover the pierogies). Cover and cook on low setting for 8 to 9 hours. Serves 4 to 6.

Sprinkle roast with salt and pepper. Heat shortening in a skillet over medium-high heat. Brown roast on all sides; place in a slow cooker. Add undrained sauerkraut, apples and juice or water; blend. Gently add pierogies so they are partly submerged in the sauerkraut (as the roast cooks, more liquid will cover the pierogies). Cover and cook on low setting for 8 to 9 hours. Serves 4 to 6.