Ingredients

1 rolled pork roast
salt, pepper and garlic
powder to taste
2 Tbsp. margarine
1 large jar caraway seeds
apple juice
applesauce and apricot sauce: 1 large jar
1 can(s) apricot halves drained
nutmeg to taste
cinnamon to taste
onions sautéed in sauerkraut

Cooking Instructions

Sprinkle roast with salt, pepper and garlic powder. Place in Dutch oven. Place sauerkraut around roast. Sprinkle with caraway seeds. Add onions and butter. Pour 2-3 inch of apple juice over meat and sauerkraut. Cook, covered on top of stove over Low heat for 2 1/2-3 hours. Sauce: Combine sauce ingredients in small saucepan. Heat over Low heat until hot. Blend well.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)