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Coat slow cooker with nonstick cooking spray. Season pork with sald and pepper. If desired, brown in a skillet on all sides, about 5 minutes. Place in slow cooker. Add onion, sauerkraut and apple. Blend beer, brown sugar, vinegar and caraway seeds. Pour over pork. Cover and cook on low for 10 hours. Remove pork. Let rest 10 minutes. Transfer vegetables to platter with slotted spoon. Strain liquid into a bowl and skim excess fat. Microwave cranberry sauce in a glass bowl 1 minute. Slice pork and serve over sauerkraut, drizzling with some of the cooking liquid. Top with cranberry sauce. Serve with spaetzle, if desired.
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