Crock Pork and Kraut

2 bags sauerkraut, drained
1 large onion, sliced
1 large Granny Smith or other tart apple; coarsely chopped
2 cups brown sugar
1 teaspoon caraway seeds
4 pounds boneless pork loin roast, sliced 1/2" thick

Layer pork, kraut, brown sugar, pork, kraut, brown sugar. Top with the rest. Cover and cook on HIGH 8 hours or until pork is tender. Serve sauerkraut on the side. If you feel you needed it, you could serve with some whipped potatoes, too.
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