Smoked Pork with Sauerkraut & Apples

By tjm01

Ingredients

• 1 small smoked pork-shoulder roll (about 2 lbs)
• 2 lbs small red potatoes (about 8) each cut into quarters
• 2 large cooking apples (such as Gala or Rome Beauty), unpeeled and cut into 1" chunks
• 2 bay leaves
• 1 bag (32 oz) sauerkraut, rinsed & drained
• 1 large garlic clove, sliced
• 1 small onion, thinly sliced
• 1 cup white wine
• 1/2 tsp. caraway seeds
• Dijon mustard, optional

Preparation

Step 1

Remove netting from pork. In 4 1/2 - 6 quart slow-cooker bowl, combine potatoes, apples, bay leaves, sauerkraut, garlic, onion, wine and caraway seeds.
Place pork on top of mixture. Cover slow cooker with lid and cook as manufacturer directs on low setting 8-10 hours or on high setting 3 1/2 to 4 hours.
Discard bay leaves. Carefully transfer pork to cutting board. Cut into slices. Serve with sauerkraut mixture and mustard if desired.