By LeAnn Rice, Recipe Contributor

OK, seriously, this is one of my favorite meals. I make this one year round but my favorite time to make it is in the fall. Something about pork and apples slow cooking all day makes me feel all warm and fuzzy inside. I also REALLY love the smell that permeates the house and greets me when I come home from work. It’s like a little kitchen fairy slaved over a hot stove all day while I was working. I think I love her.

Note: If you are not a fan of sauerkraut, please don’t dismiss this recipe. I have served this dish to people who do not like sauerkraut and they loved it. They couldn’t even tell it was in there! I promise!

Ingredients:

• 1 large onion, cut in half and then thinly sliced
• 2 granny smith apples, peeled and sliced
• pork sirloin roast, boneless (usually tied in string – remove string before using)  Whatever size works for your family and fits in your crock pot.
• 32 oz package sauerkraut (in the deli section around prepared foods or the hotdogs)
• 12 oz container frozen apple juice concentrate, thawed
• 2 cloves garlic, minced
• 1/2 cup brown sugar
• 1/2 teaspoon cayenne pepper

Arrange half of the onions and half of the apples in the bottom of the crock pot. Lay roast on top of the onions and apples. Cover with remaining half of onions and apples. Rinse and drain the sauerkraut and spread over the top of the pork roast. Pour the juice over all. Sprinkle with the minced garlic, brown sugar and cayenne.

Set crock pot on low and cook for 8-9 hours or until pork begins to fall apart.

I serve this with potato/cheese perogies. I put the perogies on one side of my plate, a few pieces of the pork roast on the other and then spoon the cabbage/apple/onion mixture down the center, overlapping each. Spoon a little of the juice over the roast and the perogies. Also really good with applesauce on the side.

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