Pork roast and sauerkraut are a classic combination; the sharpness of sauerkraut complements the richness of the pork. Cabbage, a cruciferous vegetable, is high in vitamins A and C and provides a rich source of antioxidants. The pickling process of sauerkraut, whereby the cabbage ferments in its own juices, produces lactic acid bacteria, which aids in the digestive process. Slow-cooking pork and sauerkraut in a Crock-Pot will bring out the complex flavors of the sauerkraut and helps tenderize the pork.
Trim off any excess fat from the pork roast with a sharp knife if you are using a shoulder roast, leg roast or rib roast.
Place the pork in the bottom of a Crock-Pot. Cover it with fresh sauerkraut, including the sauerkraut juice. Add fruit, vegetables and spices on top of the sauerkraut, if desired.
Place the lid on the Crock-Pot and cook on low for 6 to 10 hours. The pork is done when the meat falls apart when picked up. If the roast is bone-in, the bone should slip out easily.