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 mins
Cook Time4 hours hrs
Course: Beef, Pork and Lamb
Cuisine: German
Servings: 4
Calories: 394kcal
- 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
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.
- Use pork shoulder or pork loin, but NOT pork tenderloin. Add a thickly sliced kielbasa or cabanossi sausage if you like.
- German-style sauerkraut is best for this recipe. Try Mildessa or Hengstenberg.
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