This is a gentle introduction to sauerkraut if you haven't tried it before and results in quite a mild taste.
6 medium potatoes, quartered (I never bother peeling)
1 tbsp minced garlic
salt and pepper to taste
2lb boneless pork joint of some sort or 6 pork chops or pork steaks
1 large jar (mine was a 2lb/1KG jar) sauerkraut
2 tsp caraway seeds
Lay the ingredients in your slow cooker in the order they come in the recipe. Season with salt and pepper. Cook on low for 8-10 hours. Check spuds for doneness but they should be fine.
We've made this before with a pork roast and with pork steaks. This time we used belly pork strips to see what happened (and because that's what we had in the freezer). The sauerkraut still tasted wonderful and the house smelled really good but the pork itself was too obviously fatty cooked like this so I'd recommend not making that adaptation. The caraway makes this and the potatoes are great. Try it!
PS Asda do cheap jars of Polish sauerkraut which are called something like Saporska but I've recycled the jar. You can tell that's what it is. Otherwise, look in the pickled vegetables section.