slow cooker sauerkraut and pork recipe

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The Best slow cooker sauerkraut and pork recipe

I started making this slow cooker sauerkraut and pork recipe years ago because I needed something I could put on in the morning and forget about until dinner. It takes about ten minutes to get everything in the pot, and then it cooks for hours while I do everything else. The pork comes out tender enough to pull apart with a fork, and the sauerkraut softens into something mild and a little tangy instead of sharp. My kids never used to touch sauerkraut, and now they ask for this one. My husband takes the leftovers to work the next day and says it tastes even better reheated.

What I like most is how far it stretches. One pork roast feeds my family of five for two dinners, and I usually freeze what is left. I serve it over mashed potatoes when I have the time, and straight out of the bowl with bread on the nights I do not. It works for a Sunday when I want the house to smell like dinner all afternoon, and it works on a Wednesday when everyone is running in different directions and I do not want to stand at the stove.

This is also one of the few meals I feel good about feeding my family on a regular basis. The sauerkraut is fermented, which means it brings live cultures to the plate, and the pork gives everyone enough protein to stay full. It is a plain, filling dinner that does not need much help, and that is exactly why I keep making it.

Slow Cooker Sauerkraut and Pork

4.7 from 702 votes

Pork shoulder slow-cooked over tangy sauerkraut with sweet onion, garlic, and a hint of caraway. The long, gentle cook turns the meat fork-tender while the sauerkraut mellows into a savory, braised side.

Prep Time15 mins
Cook Time6 hrs
Resting Time0 mins
Total Time6 hrs 15 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pork and Sauerkraut

3 lb boneless pork shoulder roast
2 lb sauerkraut, drained and lightly rinsed
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 tbsp brown sugar
1 tsp caraway seeds
1/2 tsp freshly ground black pepper
1 cup apple juice
1 tbsp vegetable oil
1 tsp kosher salt

For Serving

3 cups mashed potatoes
6 slices rye bread
Coarse ground mustard
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Pat the pork shoulder dry with paper towels and season all over with the kosher salt and black pepper. Let it sit at room temperature while you prep the vegetables.
2Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Add the pork and brown it on all sides, about 3 to 4 minutes per side, until a deep golden crust forms. Transfer the roast to a plate and set aside.
3Spread half of the drained sauerkraut in an even layer across the bottom of the slow cooker. Scatter the sliced onion and minced garlic over the top.
4Set the browned pork on top of the sauerkraut mixture. Sprinkle the brown sugar and caraway seeds evenly over the meat.
5Spoon the remaining sauerkraut over and around the pork, then pour the apple juice down the inside edge of the insert so it pools at the bottom rather than washing off the browned surface.
6Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the pork pulls apart easily with a fork and registers about 200°F in the thickest part.
7Lift the pork out with tongs and rest it on a cutting board for 10 minutes. Skim any visible fat from the surface of the juices left in the slow cooker.
8Slice or pull the pork into serving pieces and return it to the slow cooker, or arrange it over the sauerkraut on a platter. Spoon some of the cooking juices over the top, scatter with parsley, and serve with mashed potatoes, rye bread, and mustard.

🔧Equipment

6-quart slow cooker
Large skillet
Tongs
Chef’s knife
Cutting board
Measuring cups and spoons
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 105mg🧂Sodium: 1180mg🌾Total Carbs: 14g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 32g

📝Notes

Tips: Rinsing the sauerkraut briefly tames its sharpness; skip the rinse if you prefer a stronger tang. Browning the pork first builds a deeper flavor, but you can skip that step on a busy day and add 30 minutes to the cook time. If the finished juices taste too salty, stir in a peeled, quartered potato during the last hour and discard it before serving. Leftovers keep refrigerated for up to four days and the flavor improves overnight. Nutrition values are estimates and will vary with the size of the roast and the brand of sauerkraut.

Watch Video Of How Slow Cooker Sauerkraut and Pork Works

This slow cooker sauerkraut and pork is one of those meals I keep coming back to because it works for just about any occasion. It feeds a crowd without much effort from me, and the tangy sauerkraut paired with tender pork is something both kids and adults reach for at family gatherings. I can start it in the morning and have a warm, satisfying dinner ready when everyone shows up.

❓ Frequently Asked Questions About Slow Cooker Sauerkraut and Pork

1. Do I need to drain and rinse the sauerkraut before it goes in the slow cooker?

It depends on how much tang you want. Draining is always a good idea, since the liquid in the jar is very salty and acidic and can overwhelm the pork. Rinse it under cool water in a colander for a milder, more mellow flavor, or skip the rinse and just drain if you like a sharp, sour hit. Either way, give it a gentle squeeze so you are not adding a cup of extra brine to the pot.

2. Which cut of pork works best for this recipe?

A bone-in or boneless pork shoulder (sometimes sold as Boston butt) is the most forgiving choice. It has enough fat and connective tissue to stay juicy through a long, slow cook and falls apart into tender shreds. Country-style ribs are a solid substitute and hold their shape a bit more. Lean cuts like pork loin will work, but they dry out quickly, so plan to pull them out earlier.

3. How long should it cook, and can I use the high setting?

On low, expect roughly six to eight hours for a pork shoulder; on high, about four to five hours. The meat is done when it shreds easily with two forks and reaches about 195°F to 205°F in the thickest part. If you are running late, the dish holds well on the warm setting for an hour or so without drying out.

4. Can I add potatoes, carrots, or other vegetables to the pot?

Yes, and they make it a complete one-pot meal. Quartered baby potatoes, thick carrot coins, and chunks of onion all hold up over a long cook and soak up the flavor. Add them in a layer under and around the pork rather than on top, so everything stays submerged in the sauerkraut and its juices. Avoid quick-cooking vegetables like zucchini, which will turn to mush.

5. Can I make it ahead of time, and does it freeze well?

Both work nicely. The flavor actually deepens overnight, so it is a good dish to cook a day ahead and reheat gently on the stove or in the slow cooker. To freeze, cool it completely, pack it into airtight containers with some of the juices, and store for up to three months. Thaw in the refrigerator overnight before reheating; the sauerkraut will be a little softer but still taste good.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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