• 2-3 pound Boneless pork loin roast
• 1 10.75 oz. can Dei Fratelli Zesty Tomato Soup
• 1 14.5 oz. can Dei Fratelli Petite Diced Tomatoes
• 1 28 oz. can Dei Fratelli Stewed Tomatoes
• 1 14.5 oz. Silver Fleece Sauerkraut
• 1 large stalk Celery, chopped
• 2 large Carrots, sliced
• 3 cloves Garlic, chopped

• 1 small Onion, chopped
• 1/3 cup Water
• 1 tsp. Salt
• 2 tsp. Sugar
• 1 tsp. Pepper
• Pinch of rosemary, chopped
• Parsley for garnish, chopped (optional)
• 4 quart or larger Crock pot or slow cooker

Preparation:
Rinse and drain kraut, then slightly squeeze kraut with hands to remove excess water. Combine all ingredients except pork and parsley into pot. Mix well. Then submerge pork roast into pot making sure it is covered well. Cook on high 4-5 hours or until meat can be pulled apart with fork. Slice meat and spoon mixture over, garnish with parsley. Note: Goes well with mashed potatoes and dark bread.

Serves 8-10