Brined Pork And Sauerkraut

• Brine:
• 2 cups water
• 2 cups apple juice
• 3/4 cup cider vinegar
• 3 tablespoons dark molasses
• 1/2 cup kosher salt
• 1 tablespoon pickling spice
• 1 tablespoon whole black peppercorns
• 4 cups ice, divided - or as needed
• 1 (4 pound) pork loin roast
• 2 (27 ounce) cans sauerkraut, drained
• 1/2 onion, sliced
• 3 tablespoons brown sugar
• 1 teaspoon fennel seeds
• 1 teaspoon ground coriander
• 4 carrots, diced
• 2 apples, cored and sliced
• 1 cup dried cranberries
• 3/4 cup chopped walnuts

1. Pour water, apple juice, cider vinegar, molasses, kosher salt, pickling spice, and black peppercorns in a saucepan; bring to a boil, stirring to dissolve salt and molasses. Simmer to blend flavors, about 5 minutes. Pour 2 cups ice into brine and stir to melt ice and cool brine.
2. Place pork loin into a large container and pack 2 more cups ice, or as needed, around the meat. Pour brine over ice and pork, cover, and refrigerate at least 4 hours to overnight.
3. Remove pork roast from brine and place into a slow cooker; pour 2 cups brine over the meat. Discard remaining brine. Spread sauerkraut, onion slices, brown sugar, fennel seeds, and coriander over pork roast. Set cooker on Low and cook for 3 hours. Add carrots to slow cooker and cook 1 more hour; add apples, cranberries, and walnuts and cook until an instant-read meat thermometer inserted into the thickest part of the roast reads 160 degrees F (70 degrees C), about 1 hour more.

water, apple juice, cider vinegar, dark molasses, kosher salt, pickling spice, whole black peppercorns, cups ice, pork loin roast, sauerkraut, onion, brown sugar, fennel seeds, ground coriander, carrots, apples, cranberries, walnuts

Taken from www.allrecipes.com/recipe/230534/brined-pork-and-sauerkraut/ (may not work)