Pork Roast and Sauerkraut

01Method

1. 1

   Warm the bacon drippings in a Dutch oven over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the apple and caraway seeds and continue cooking until the apple begins to soften, about 3 minutes. Fold in the sauerkraut until everything is well combined.

2. 2

   Whisk together the white wine, chicken stock, and brown sugar in a bowl, then pour the mixture over the sauerkraut.

3. 3

   Set the pork roast in a slow cooker and spoon the sauerkraut mixture over and around it.

4. 4

   Cover and cook on Low until the pork is tender enough to pull apart easily with a fork, 6 to 8 hours. Nestle in the sausage pieces and cook for a further 15 to 20 minutes until heated through.