Here’s a clear, easy-to-follow recipe for Slow Cooker Pork and Sauerkraut that’s flavorful and perfect for a hands-off meal.
Slow Cooker Pork and Sauerkraut
Servings: 4–6
Cook Time: 6–8 hours (low) or 4–5 hours (high)
Ingredients
- 2–3 lbs pork shoulder or pork loin
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1–2 lbs sauerkraut, drained and rinsed (optional to rinse for less tang)
- 1 apple, peeled and sliced (optional, adds sweetness)
- 1 cup apple juice or chicken broth
- 1 tsp caraway seeds (optional)
- Salt and pepper to taste
- 1–2 tbsp olive oil (for browning, optional)
Instructions
1. Prepare the Pork
- Pat the pork dry and season with salt and pepper.
- Optional: Heat olive oil in a skillet over medium-high heat and brown the pork on all sides for extra flavor.
2. Layer Ingredients in Slow Cooker
- Place half the onion slices at the bottom of the slow cooker.
- Add the pork on top.
- Spread sauerkraut over the pork, then add remaining onions and apple slices.
- Sprinkle with caraway seeds if using.
- Pour apple juice or chicken broth over the top.
3. Cook
- Cover and cook on low for 6–8 hours, or high for 4–5 hours, until the pork is tender and easily pulls apart.
4. Serve
- Remove pork and shred with two forks.
- Mix shredded pork back with sauerkraut and juices before serving.
- Serve with boiled potatoes, mashed potatoes, or crusty bread for a complete meal.
Tips
- Less tang: Rinse sauerkraut before cooking if you prefer a milder flavor.
- More flavor: Add a splash of white wine or a teaspoon of smoked paprika.
- Leftovers: Store in an airtight container in the fridge for up to 4 days; it tastes even better the next day.
If you want, I can also create a shortcut 5-minute prep version or a version with extra veggies to make it more colorful and nutritious.
Do you want me to do that?