Pork and Sauerkraut

This is a special recipe by my late mother in-law, Aggie Dye. Richard and I have tweaked the recipe and I believe the secret is to let it slow cook all day. Another secret is using brown sugar and a can of tomatoes which turns it to this gorgeous golden color!

1 - 2 lbs pork roast

1 pkg smoked sausage, cut into 3 inch links
1 pkg Hungarian and/or hot sausage, optional
2 lb pkg sauerkraut (not canned)
1 onion, cut in wedges
mild yellow banana pepper, optional
1-14 oz can diced tomatoes
3 TBSP brown sugar
Sprinkle with Love

Place pork roast in bottom of crock pot. Sprinkle with pepper.  Place the following items in this order: onion, banana pepper, 1/2 kraut, links of sausage, remaining kraut, brown sugar, stewed tomatoes. Do not stir. cook on high for 5 - 7 hours, until pork is fork tender.

LEFT OVER PORK
We shred pork, stir in lots of BBQ sauce for sandwiches. The flavor of the marinaded pork roast is awesome!

Sweet Baby Ray's Crockpot Chicken

Richard shared this recipe with our band camp cooks and the kids thought it was awesome! They'll probably keep it on the menu for years to come!

4-6 chicken breasts
1 bottle Sweet Baby Ray's sauce
1/4 cup vinegar
1 tsp red pepper flakes
1/4 cup brown sugar
1 tsp garlic powder
Dash of Love

Mix together everything but the chicken.
Place chicken in the crockpot (frozen is okay)
Pour sauce mixture over chicken
Cook on LOW for 4-6 hours.


Shake a lot of love on it before serving!