• Liberally season the pork roast with salt & pepper.
• Mix the sauerkraut, water, gravy mix and caraway seeds (if using) in a large mixing bowl until combined.
• Heat a large, oven-friendly skillet or Dutch oven to medium-high. Add the roast to the pan and sear both sides until golden, about 5 minutes per side.

To make it in the oven:

• Preheat your oven to 350˚F. Add the sauerkraut mixture to the pan along with the apples and onions. Return pork roast to the pan and place on top.
• Cover the pan and put it in  in the oven and bake for 1 - 1 1/2 hours, or until pork reaches 145˚F. Remove from oven.

To make it in the Instant Pot:

• Cut your meat into 3 pieces.
• If you prefer, you can sear your meat in the Instant Pot on the sauté setting. After searing cancel the sauté function and remove the meat from the pot.
• Add the sauerkraut mixture to the pot along with the apples and onions. Return pork roast to the pot and place on top.
• Close the lid and set to the sealing position. Cook on high pressure for 15 minutes.
• When the timer is up, allow the pressure to naturally release for 15 minutes before manually releasing the remaining pressure.

To make it in the slow cooker:

• Add sauerkraut mixture, apples and onion to the slow cooker and place the seared pork roast on top.
• Cook on high for 4 - 6 hours, or until pork is tender and cooked through.

How to serve:

• Shred or slice the pork before serving along side mashed potatoes.