Place pork loin in crock pot. Sprinkle with caraway seeds and black pepper.
Place diced apple (or applesauce) on top of pork.
Pour sauerkraut and juice on top.
Evenly sprinkle the brown sugar on top of the sauerkraut.
Drizzle the top with melted butter.
Cook on low for about 8 hours or until pork reaches internal temp of at least 160 degrees F.
Stir the sauerkraut around a bit before serving.
Makes 6 servings
Liquids: I felt this recipe needed some liquid, so, I've used apple cider. I suppose apple juice could be used instead. Also, bullion and water. A combination of apple juice/cider and bullion and water is what I use. Whatever you choose to use, use enough liquid to cover the rest of the ingredients. Add ins: potatoes, sweet potatoes, carrots, onions. Pork: I use about a pound and a half of boneless spare ribs and it will make enough for a meal for three people with some leftovers for the blond for lunch the next day. Unless we are really being pigs. When it's almost time to serve, I pull out the ribs and "tear" apart the meat, kind of like pulled pork, and put it back into the crock pot. Apples: Use a couple! Sauerkraut: If cooking less meat, use less sauerkraut appropriately. Salt: Not necessary. Butter: Not necessary.