1 3 to 4 pound boneless pork shoulder roast
1 two pound bag of fresh sweet Bavarian sauerkraut with caraway seeds*
1/2 cup brown sugar
1 envelope dry onion soup mix
1/2 cup apple cider
Place roast in slow cooker.
Rinse and drain sauerkraut. Combine sauerkraut, brown sugar, onion soup mix, and apple cider.
Pour mixture over and around the roast. Cover and cook on low for 7 hours.
*If you can't fine Bavarian sauerkraut with caraway seeds, substitute with a 27-oz (or thereabouts) can regular sauerkraut and add 1/2 teaspoon caraway seeds.