1
boneless pork roast (2 1/2 to 3 lb), string removed, trimmed of fat
6
small red potatoes (about 18 oz), cut in half
1
tablespoon Dijon mustard
Mustard Sauce
3
tablespoons Dijon mustard
2
tablespoons packed brown sugar
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Steps
1
In 5- to 6-quart slow cooker, lightly mix sauerkraut, apples, caraway seed and apple juice. With spoon, make indention in center of mixture; place pork roast in center.
2
Arrange potato halves around roast on sauerkraut mixture. Spread 1 tablespoon mustard over roast.
3
Cover; cook on Low setting 7 to 8 hours.
4
In small bowl, mix sauce ingredients. Remove roast from slow cooker; place on serving platter. Cut roast into slices. Arrange potatoes around slices. With slotted spoon, remove sauerkraut mixture from slow cooker; place in serving bowl. Serve roast slices and potatoes with sauerkraut mixture and mustard sauce.
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Do not rinse sauerkraut as this will dilute the unique flavor that sauerkraut gives this recipe.
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