4 large red-skinned potatoes -- cut 1" chunks
1 bag sauerkraut - (32 oz) -- drained
1 large onion -- sliced
1 large Granny Smith apple -- coarsely chopped
2 tablespoons brown sugar - (packed)
1 teaspoon caraway seeds
1 teaspoon minced garlic
1/2 teaspoon freshly-ground black pepper
2 1/2 pounds boneless pork loin roast

Put potatoes in 4-quartt or larger slow cooker. Mix remaining ingredients except pork. Put half on potatoes. Add pork and top with remaining sauerkraut mixture. Cover and cook on LOW 8 hours or on HIGH for 4 hours, or until pork is tender. Slice pork; serve sauerkraut mixture on the side.

This recipe yields 6 servings.