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I first had a similar dish while living in Harrisburg, PA several years ago on New Years Day at a local fire hall. Back in the south we always had ham hocks and black eyed peas on New Years Day. I was glad to find this recipe because it’s absolutely delicious! I did as others have suggested and added a Granny Smith Apple and some brown sugar. I layered the bottom of the slow cooker with 16oz of sauerkraut and sprinkled with Caraway seeds, added the loin, salt and pepper, brown sugar, topped with slices of apple, another 16oz of sauerkraut, and sprinkled with more Caraway seeds. I cooked a 3lb loin on high for three hours and then on low for five more. It was fall apart tender and absolutely perfect!

This is how I’ve been preparing brussel sprouts for a few years. I first had them prepared like this at a friends restaurant and thought they were excellent. As others have mentioned, I also add a little minced garlic to mine and I will occasionally sprinkle with fresh grated Parmesan cheese as soon as they are out of the oven.

I made this with a 6lb pork shoulder in my Instant Pot and it was absolutely perfect! Just enough spice for most people. I actually like my foods extremely spicy so when I added it to my tortillas I also added some homemade habañero salsa along with a small dollop of sour cream. Excellent!

My recipe differs slightly from this version but both are very good!

I made this recipe today and the only thing I would change would be to add another 1/4 C of mayonnaise. Otherwise it’s delicious!