Pork and Sauerkraut

 

Slow Cooker Pork and Sauerkraut

This three-ingredient slow cooker meal delivers fall-apart tender pork and mellow, tangy sauerkraut with almost no effort. A Midwest classic often served on New Year’s for good luck, it’s also a go-to for busy weeks when you want dinner to cook itself.

Prep time: 10 minutes
Cook time: 8–10 hours (LOW) or 4–5 hours (HIGH)
Servings: 6–8
Difficulty: Easy

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Ingredients

• 3–4 lb boneless pork shoulder or pork butt roast

• 2 lbs sauerkraut, with juices (jarred or bagged)

• 1 cup apple juice or apple cider (or water for less sweetness)

• Salt and black pepper, to taste (optional)

Instructions

1. Prep the slow cooker
Lightly spray the inside of the slow cooker with cooking spray or rub with a little oil for easier cleanup.

2. Layer the sauerkraut
Spread the sauerkraut and its juices evenly in the bottom of the slow cooker.

3. Add the liquid
Pour the apple juice or cider over the sauerkraut. This mellows the tang and keeps the pork moist.

4. Season the pork
Pat the pork roast dry with paper towels. Season all sides with salt and pepper if desired. Place the pork directly on top of the sauerkraut.

5. Cook
Cover and cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until the pork is very tender and shreds easily with a fork.

6. Shred and combine
Transfer the pork to a cutting board. Shred with two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir into the sauerkraut and juices.

7. Adjust and serve
Taste and add more salt or pepper if needed. Let sit on WARM for 10–15 minutes to blend flavors. Serve over mashed potatoes, egg noodles, rice, or buttered baby potatoes. Spoon some of the cooking juices over the top.

Variations & Tips

• Extra savory: Scatter 1 sliced onion and 2–3 minced garlic cloves over the sauerkraut before adding the pork.

• Caraway flavor: Add 1–2 teaspoons of caraway seeds to the sauerkraut for a classic German-style taste.

• Less tangy: Drain and rinse the sauerkraut before using, or combine with shredded cabbage for a milder flavor.

• Apple-forward: Layer 1–2 peeled, sliced apples over the sauerkraut for added sweetness.

• Leaner cut: Pork loin can be used but tends to dry out; cook on LOW and check for doneness earlier.

• Freezer meal: Combine raw pork, sauerkraut, and apple juice in a freezer bag. Freeze flat. Thaw overnight in the refrigerator before cooking.

• Leftover ideas: Pile onto toasted buns with Swiss or provolone for sandwiches; stuff into tortillas for wraps; or serve over roasted potatoes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. The flavors often taste even better the next day.