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3 to 4 pound boneless pork shoulder or pork butt roast

1 (24–32 ounce) jar sauerkraut, with its juice

1 medium onion, thinly sliced

1 cup unsweetened applesauce

1 tablespoon caraway seeds (or 2 teaspoons if you prefer milder flavor)

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1. Place the pork roast in the bottom of a large slow cooker, fat side up if it has a cap of fat.

2. Scatter the sliced onion evenly over and around the pork roast in the slow cooker.

3. In a medium bowl or measuring pitcher, stir together the jarred sauerkraut (including all the juice), the applesauce, and the caraway seeds until everything is loosely combined.

4. Pour the sauerkraut mixture evenly over the pork roast in the slow cooker, making sure the meat is mostly covered with sauerkraut and liquid.

5. Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork.

6. Once cooked, use two forks to gently pull the pork into large chunks or shreds right in the slow cooker, mixing it with the sauerkraut and onions.

7. Taste and add a little salt and black pepper if needed.

8. Ladle the pork and sauerkraut into shallow bowls or onto plates, making sure everyone gets some of the tangy juices. Serve hot with your favorite hearty sides.

Variations & Tips For a slightly sweeter, more old-fashioned flavor, stir 1 to 2 tablespoons of brown sugar into the sauerkraut and applesauce before pouring it over the pork. If you like a stronger savory note, add 1 teaspoon of garlic powder and 1 teaspoon of dried thyme to the sauerkraut mixture. You can also tuck 2 or 3 peeled, quartered potatoes and a few carrot chunks around the pork before you pour the sauerkraut mixture on top, turning this into more of a full one-pot meal. If you don’t care for caraway, simply leave it out or replace it with 1 teaspoon of dried dill for a different but still comforting flavor. For a slightly leaner dish, use a pork loin roast instead of shoulder and check it a bit earlier so it doesn’t dry out. Leftovers keep well in the refrigerator for several days and reheat beautifully; they’re excellent piled onto toasted buns with a little mustard for easy sandwiches the next day.