Prepare the Pork: Begin by trimming any excess fat from the pork loin, as this will help keep the final dish lean and reduce any unwanted greasiness. Season the pork generously with salt and pepper on all sides, pressing the seasonings in to ensure the flavor penetrates the meat during cooking.

Layer the Sauerkraut: In the bottom of your slow cooker, add the drained sauerkraut, spreading it out evenly to create a bed for the pork.

Add Apple and Sweetener: Arrange the apple slices on top of the sauerkraut. Sprinkle the Splenda evenly over the apples to slightly offset the sauerkraut's acidity, balancing sweet and tangy.

Add the Pork and Seasonings: Place the seasoned pork loin on top of the sauerkraut and apples. Nestle the bay leaves around the pork for a light herbal note, then sprinkle the thyme over everything.

Pour in Apple Juice and Vinegar: Pour the apple juice and vinegar over the pork. Mix gently with a spoon, though the juices will blend naturally during cooking.

Set the Slow Cooker: Cover the slow cooker with its lid, set it to low, and let everything cook for 6-8 hours.

Final Touches and Serving: Once the pork has cooked thoroughly (you should be able to easily shred it with a fork), check the seasoning and adjust if needed. Remove the bay leaves before serving.

Serve and Enjoy: Slice or shred the pork as desired, and serve alongside the sauerkraut and apple mixture.