Brined Pork and Sauerkraut1 Reviews
- Prep: 20 min
- Cook: 5 hr
- Ready In: 9 hr 20 min
“A Pennsylvania New Year's Day tradition with a bit more flavor!” - by adam newcomer
Original recipe yields 8 servings
- Pour water, apple juice, cider vinegar, molasses, kosher salt, pickling spice, and black peppercorns in a saucepan; bring to a boil, stirring to dissolve salt and molasses. Simmer to blend flavors, about 5 minutes. Pour 2 cups ice into brine and stir to melt ice and cool brine.
- Place pork loin into a large container and pack 2 more cups ice, or as needed, around the meat. Pour brine over ice and pork, cover, and refrigerate at least 4 hours to overnight.
- Remove pork roast from brine and place into a slow cooker; pour 2 cups brine over the meat. Discard remaining brine. Spread sauerkraut, onion slices, brown sugar, fennel seeds, and coriander over pork roast. Set cooker on Low and cook for 3 hours. Add carrots to slow cooker and cook 1 more hour; add apples, cranberries, and walnuts and cook until an instant-read meat thermometer inserted into the thickest part of the roast reads 160 degrees F (70 degrees C), about 1 hour more.
Amount Per Serving (8 total)
- 543 cal
- 20 g
- 50 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"I'm truly sorry that I couldn't give this recipe a better rating, but it just didn't deserve it. I followed the recipe with one exception: I used less sauerkraut. If you are intrigued with the reci..." See morepe, don't be discouraged - maybe I misread something and am unaware of it, but I would advise NOT using any of the brine for the cooking portion - use apple juice instead"
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