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Coat 5 1/2- to 6-quart slow cooker crock with cooking spray. Season pork with salt and pepper. If desired, brown in a skillet on all sides, about 5 minutes. Place in slow cooker.
Add onion, sauerkraut and apple. In a medium bowl, blend beer, brown sugar, vinegar and caraway seeds. Pour over pork. Cover and cook on Low for 10 hours. Remove pork; let rest 10 minutes. Transfer vegetables to a platter with a slotted spoon. Strain liquid into a bowl and skim excess fat.
Place cranberry sauce in a small microwave-safe bowl, microwave on Medium 1 minute. Slice pork and serve over sauerkraut, drizzling with some of the cooking liquid. Top with cranberry sauce. Serve with spaetzle, if desired.