Slow Cooker Pork and Sauerkraut
A cozy, hands-off dinner that makes you feel like you've been cooking all day. Tender pork with savory sauerkraut, perfect for family dinners or cold nights.
Ingredients
Main Ingredients
- 2.5 to 4 pounds pork roast (pork shoulder preferred) Pork shoulder is juicy; avoid lean cuts for longer cooking.
- 24 to 32 ounces sauerkraut, drained Keep some juice for tanginess.
- 1 medium onion, sliced Optional but adds great flavor.
- 1 medium apple, sliced Optional; adds sweetness.
- 1 cup chicken broth or apple juice Use broth for savory; juice for traditional flavor.
- 1 teaspoon caraway seeds Optional, classic flavor.
- 1 to 2 tablespoons brown sugar or honey Optional, used for balancing sourness.
- to taste none salt and pepper For seasoning.
Instructions
Preparation
- Lightly grease your slow cooker for easier cleanup.
- Scatter half the sauerkraut in the bottom, then add onion and apple if using.
- Season the pork with salt and pepper. Optionally, brown it in a skillet for 2 to 3 minutes per side.
- Place the pork on top of the sauerkraut mixture.
- Top with the rest of the sauerkraut. Sprinkle caraway seeds and add brown sugar or honey if desired.
- Pour broth or apple juice around the sides, avoiding direct contact with the pork.
Cooking
- Cook on low for 8 to 9 hours, or on high for 4 to 5 hours until the pork is very tender.
- Rest the pork for 10 minutes, then slice or shred. Spoon sauerkraut over the top before serving.
Notes
The flavors blend better after resting for a few minutes. Variations can include adjusting the tanginess, sweetness, or adding smoky flavors with bacon or paprika.