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Prep Time: 35 Minutes Cook Time: 420 Minutes |
Ready In: 455 Minutes Servings: 6 |
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This dish is reminiscent of my Grandma's awesome Austrian cooking. I got the idea for this dish from a Mr. Food pressure-cooker recipe. I changed some ingredients and adapted it for crockpot. I prefer a slightly fattier cut of pork because it comes out so tender and flavorful. I've served this for dinner parties, and people always ask for a second helping. I serve this with egg noodles and applesauce. True comfort food! Ingredients:
3 lbs pork or 3 lbs boneless country-style ribs or 3 lbs pork loin chops, 3/4-inch thick |
2 tablespoons bacon fat, rendered (i keep a can in my fridge) |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
3 yams, approximately 1 1/2 pounds, peeled and cut into 2-inch thick slices |
3 red delicious apples (use apples that hold their shape when cooked) or 3 rome apples, peeled, cored, and cut cross-wise into three rings (use apples that hold their shape when cooked) |
1/2 cup cider or 1/2 cup apple juice |
1/2 cup light brown sugar, packed |
2 1/2 teaspoons ground cinnamon |
1/4 teaspoon ground allspice |
1 tablespoon caraway seed |
2 lbs sauerkraut, drained, not rinsed, squeezed dry |
Directions:
1. Heat bacon fat in large saute pan over medium-high heat.
2. Season the pork with salt and pepper, and brown for 2 to 3 minutes.
3. Place sliced yams in bottom of crockpot.
4. Set crockpot on low.
5. Layer the pork, including any pan drippings, and apples on top of the yams.
6. In a small bowl, combine cider or apple juice, brown sugar, cinnamon, allspice and caraway seeds; mix well and pour over the pork and apples evenly.
7. Top with the sauerkraut. It's a tight fit, but my 5-quart crockpot lid does close.
8. Cook on low for 7 to 9 hours.
9. Remove the lid and serve the pork with the sweet potatoes, apples and sauerkraut, spooning sauce over everything.
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