makes 6-8 servings
2-32 ounce jars of sauerkraut, drained
2 1/2 cups chicken broth
1 package Lipton onion soup mix
3 pound boneless pork loin roast
- Combine sauerkraut, chicken broth and Lipton soup mix until well blended.**
- Add pork roast, cutting in half if necessary to avoid over crowding.
- Set on low for 8 hours.
**The original recipe called for water instead of chicken broth and for the mustard which I HAD to eliminate due to allergies (I'd like to live to make another recipe) and we loved it so I don't believe the mustard is necessary, but add it if you like.
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