In the heart of the Midwest, where the winters are long and the days are short, there's nothing quite like the comforting aroma of a slow-cooked meal to warm the soul. This 3-ingredient pork and sauerkraut dish is a cherished recipe passed down through generations, bringing families together around the table. With its roots deeply embedded in the German and Eastern European immigrant communities that settled in this region, this dish is a testament to the simplicity and heartiness of traditional Midwestern cooking. It's perfect for those days when you want to enjoy a home-cooked meal without spending hours in the kitchen.

This pork and sauerkraut dish pairs beautifully with creamy mashed potatoes or a hearty slice of rye bread to soak up the savory juices. A side of steamed green beans or a crisp apple salad would add a fresh contrast to the rich flavors. For a truly traditional experience, serve it alongside a cold glass of apple cider or a light beer.

Servings: 4-6 servings

2 pounds of pork shoulder or pork loin
1 jar (32 ounces) of sauerkraut, drained
1 tablespoon of caraway seeds

Place the pork shoulder or pork loin in the bottom of your slow cooker.

Spread the drained sauerkraut evenly over the pork.

Sprinkle the caraway seeds on top.

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 sliced apple or a handful of dried cranberries to the sauerkraut before cooking. If you prefer a bit more spice, try adding a teaspoon of crushed red pepper flakes or a few cloves of minced garlic. For a richer flavor, sear the pork in a hot skillet with a bit of oil before placing it in the slow cooker. This dish can also be made with a pork roast if you prefer a leaner cut of meat.

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