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sliced meat on top of sauerkraut on a platter.
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4.58 from 40 votes

Slow Cooker Pork and Sauerkraut

This slow cooker pork and sauerkraut recipe is the easiest way of cooking a traditional German dish - tender pork infused with those delicious sweet and sour sauerkraut flavors.
Prep Time10 minutes
Cook Time4 hours
Course: Beef, Pork and Lamb
Cuisine: German
Servings: 4
Calories: 394kcal
Author: Adina

Equipment

  • Slow cooker

Ingredients

  • 2.2 lb pork roast loin or shoulder, 1 kg (Note 1)
  • 1 large can sauerkraut Note 2
  • 1 large onion about 3.5 oz/ 100 g
  • 1 apple about 5.3 oz/ 150 g
  • 1 tablespoon brown sugar
  • 1 teaspoon fine sea salt or Kosher
  • ½ teaspoon ground black pepper
  • 2 teaspoons caraway seeds
  • 2 large bay leaves
  • ½ cup apple juice 125 ml

Instructions

  • Rub the meat generously with salt and ground black pepper. Place it in the slow cooker.
  • Drain the sauerkraut, arrange it around the meat. Sprinkle it with brown sugar and add salt, pepper, caraway seeds, and bay leaves.
  • Slice the onions and the apples. Arrange both on top of the meat.
  • Pour the apple juice around the meat.
  • Cook on high for 4 hours or on low for 8 hours.
  • Rest for 10-15 minutes before slicing.

Notes

  1. Use pork shoulder or pork loin, but NOT pork tenderloin. Add a thickly sliced kielbasa or cabanossi sausage if you like.
  2. German-style sauerkraut is best for this recipe. Try Mildessa or Hengstenberg.

Nutrition

Calories: 394kcal | Carbohydrates: 16g | Protein: 57g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 157mg | Sodium: 718mg | Potassium: 1075mg | Fiber: 2g | Sugar: 12g | Vitamin A: 31IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 2mg