In the heart of the Midwest, where the fields stretch wide and the seasons mark time with their gentle rhythm, pork and sauerkraut is a dish that brings comfort and a sense of home. This recipe has been passed down through generations, a staple at family gatherings and Sunday dinners. The tangy sauerkraut pairs beautifully with the tender pork, creating a harmony of flavors that speaks to the soul. It's a dish that reminds us of simpler times, of family farms and the rich heritage of our region. Making this in a slow cooker allows the flavors to meld together over time, filling your home with an aroma that is both nostalgic and inviting.

Pork and sauerkraut is a hearty dish that pairs wonderfully with creamy mashed potatoes or buttery egg noodles. For a touch of color and freshness, consider serving it alongside a crisp green salad or steamed green beans. A slice of warm, crusty bread is perfect for sopping up the savory juices, and a glass of apple cider or a light beer complements the meal beautifully.

Servings: 6

3 pounds pork shoulder or pork loin
2 pounds sauerkraut, drained and rinsed
1 large onion, sliced
2 apples, peeled and sliced
1 cup apple cider
1 tablespoon caraway seeds
Salt and pepper to taste

Place the sliced onions and apples in the bottom of the slow cooker.

Rinse the sauerkraut under cold water to reduce its acidity, then add it on top of the onions and apples.

Sprinkle the caraway seeds over the sauerkraut.

Season the pork with salt and pepper, then place it on top of the sauerkraut.

Pour the apple cider over the pork.

Cover and cook on low for 8-10 hours or until the pork is tender and easily pulls apart with a fork.

Once cooked, shred the pork with two forks and mix it with the sauerkraut before serving.

For a touch of sweetness, you can add a tablespoon of brown sugar to the sauerkraut. If you prefer a smokier flavor, try adding a few slices of smoked bacon or a smoked sausage to the slow cooker. For a spicier kick, a teaspoon of red pepper flakes can be added with the caraway seeds. If you have leftover pork and sauerkraut, it makes a delicious filling for sandwiches or can be served over rice for a different twist.

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