Recipe Details

Kapusta Pork

Prep Time: 15 minutes
Cook Time: 8 hours
Servings: 6


Cook to 145 F with 3 minute rest


3 pound pork loin roast, boneless
3 cloves garlic, halved lengthwise
1 tablespoon caraway seed
3/4 pound bacon, chopped
4 cups cabbage, shredded
1 1/2 cans sauerkraut, (approximately 14.5-ounce can)
1 28-oz can diced tomatoes
2 bay leaves
1 8-ounce German beer

Cooking Directions

Insert 6 small slits into pork loin. Insert garlic slices in the slits. Season with salt and pepper.

Place pork loin in slow cooker. Layer bacon, cabbage, sauerkraut, tomatoes, caraway seeds and bay leaf on top of pork loin. Top with beer.

Cover and cook on high for 8 hours.

Before serving, shred pork and stir all slow cooker ingredients.

Yield: 6 servings

Serving Suggestions

Recipe from Linda Cifuentes Mahomet, IL

Nutrition Information

Calories: 610 calories
Protein: 56 grams
Fat: 34 grams
Sodium: 1500 milligrams
Cholesterol: 185 milligrams
Saturated Fat: 11 grams
Carbohydrates: 16 grams
Fiber: 7 grams

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About the Cut: Loin Roast

The loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned. Loin roast can be rolled and tied with string.

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Tips and Tricks

Buying, Handling & Storage Tips

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.

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Butcher's Tips

For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.

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