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Slow Cooker Lancaster County Pork and Sauerkraut

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Slow cooker: Slow Cooker Lancaster County Pork and Sauerkraut
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INGREDIENTS
Servings: 6
pork loin roast
caraway seeds
salt and pepper to taste
sauerkraut with liquid
DIRECTIONS
  1. Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
  2. Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 145 degrees F (63 degrees C).
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