Put a layer of dried apples in the bottom of your slow cooker. Next add a
big can of saurkraut that has been rinsed and drained well. Then toss in
lean pork--roast, chunks, whatever, as long as it is lean. Add some herbs to
taste--seasoned pepper, a little rosemary. Bring to heat on "high", then
turn to "low" for about 8 hours. The meat will be tender and juicy, and the
kraut will have a fantastic sweet-sour flavor. Even the kraut/cabbage haters
will reach for seconds.