1 (2-3 lb.) pork loin (more or less depending on size of family)
2-3 (16 oz. ea.) bags drained sauerkraut (see above comment)
1 tbsp. sea salt
1 tbsp. pepper
1 garlic clove
1 medium onion, chopped

Cut onion into small pieces. Place onion and ingredients (except the sauerkraut) in Crock-Pot. Brown pork loin on all sides. After browning put in sauerkraut (make sure you drain your sauerkraut).

Set Crock-Pot to HIGH for three hours or until your pork falls apart freely.

Serve on top of mashed potatoes or dumplings.

Submitted by: Douglas Thompson