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1 4-5 lb. boneless pork roast
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2 - 2 lb pkgs fresh sauerkraut, drain some of juice
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4 tart apples – Granny Smith, peeled, cored, and cut into wedges (I add more if I have room)
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1 medium onion (I usually put in at least 6)
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½ cup brown sugar (I don't measure – just sprinkle some on)
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2 teaspoons prepared mustard (just squirt some on top)
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1 tsp. caraway seeds
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3/4 cup dry white wine
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