This is a recipe that was a combination of secrets given to me over the 40 years I've lived in West Virginia. I am full-blood Sicilian and I had never eaten sauerkraut or had any desire to. After two recipes were shared with me, I found myself craving sauerkraut! Excellent recipe for anyone who HATES sauerkraut!
1I use a 5 quart casserole dish with a cover for this. It is deep enough to mix the kraut ingredients & to hold the kraut & the roast so it's a one-dish recipe! You can bake this in the oven at 375* for 1 1/2 hours or I did it recently in my microwave at full power for 1 1/2 hrs. stirring the kraut every 30 minutes over the roast. I had to let my microwave cool down for 5 minutes after the first hour. I did this by leaving the fan running with the door open. Then I finished the last 30 minutes. You'll know it is done when the outer meat pulls away easily with a fork.
2In your bowl or baking dish combine the kraut (rinse & drain first if canned or drain off half the liquid if bagged), diced apple (cored & diced with the skin on!), diced onion, soups (direct from the can) and brown sugar. Mix till blended.
3If mixed in a separate bowl, pour half the mixture into your baking dish, add the pork roast & spoon the rest of the mixture over the roast. If mixed in the baking dish, push the meat down and cover the meat with the kraut mixture. Cover & bake at 375* for 1 1/2 hrs. or until meat pulls away easily with a fork. If cooking in a microwave, follow the directions I gave. Mashed potatoes make a great addition to this! I love to spoon the kraut over the potatoes. The soups in the recipe make a "sauce" that is like gravy on the potatoes! Enjoy! Leftovers are rare but they are just as good as the first day!