Got the pork in the oven

Discussion in 'Food and nutrition' started by serene, Mar 18, 2006.

  1. serene

    serene Guest

    Used 2.5 lbs of bone-in pork loin "country-style ribs", a couple cups
    (maybe a little more) of sauerkraut, half a large onion, sliced, and a
    cup of applesauce. Mixed it all up in a large bowl, put the meat in a
    covered casserole, topped it with the sauerkraut glop, and stuck it in
    a 250F oven. (I usually cook this in the slow-cooker, but I need a
    new one.) I took a pic of the raw materials -- I'll photograph the
    finished product tonight. I don't eat much meat, but when I do, this
    is one of my favorites, because it's very tender, and I don't like to
    have to fight to chew meat.