Heat a large cast iron skillet over medium heat.

Salt and pepper the pork roast well on all sides.

Add olive oil to the hot pan.

Place the pork roast in the hot pan and brown on all sides for about 10 minutes.

While pork is browning, slice the onion and place in the bottom of a crock pot.

Slice the garlic and add to the onions in the crock pot.

Add fennel seed and rubbed sage to the mixture in the crock pot.

Put sauerkraut in the crock pot on top of the onion and garlic.

Turn the crock pot to high heat and cover.

Mix minced garlic flakes, hot sauce, balsamic vinegar, mustard, and wine in a tea cup.

Place the browned pork roast in the crock pot and cover.

Place butter in the skillet with a small amount of wine and deglaze the pan, scraping up any browned bits.

Pour the deglazing liquid over the roast in the crock pot.

Quarter the potatoes.

Add the quartered potatoes to the crock pot.

Sprinkle more garlic flakes on top of everything in the crock pot.

Pour the vinegar and hot sauce mixture evenly over all items in the crock pot.

Add more salt and pepper if desired.

Cook on high heat for 1 to 1.5 hours.

Turn the heat to low and cook for an additional 6.5 to 7 hours, until the pork is cooked through and tender.

Serve hot!