This Slow Cooker Pork & Sauerkraut recipe is so simple yet full of flavor. You just layer everything in the slow cooker in the morning, and by dinnertime, the pork is falling-apart tender. The reduction sauce step at the end takes just a few minutes and is totally worth it for that extra pop of flavor.
| Prep Time | 15 minutes |
| Cook Time | 8 hours |
| Servings | people |
- 2 lb Pork Shoulder or Butt Roast Trim excess fat
- 1 Onion chopped
- 2 medium Apples cored and sliced
- 32 oz sauerkraut undrained
- 1 cup apple juice can sub chicken broth
- 2 Tbsp Brown sugar
- 1 tsp caraway seeds
- .5 tsp salt
- .5 tsp pepper
- 1 Tbsp honey or maple syrup
- 1 Tbsp Dijon Mustard
- 1 tsp cornstarch mixed with 1 Tbsp cold water
Ingredients Pork and Sauerkraut
Reduction Sauce (optional)
| |
- Layer the Base: Spray the inside of your slow cooker with cooking spray. Spread the sliced onions and apples across the bottom.
- Prep the Pork: Season your pork roast generously on all sides with salt and black pepper. Place the roast on top of the onion and apple layer.
- Add the Kraut & Liquid: In a medium bowl, mix the undrained sauerkraut, apple juice, brown sugar, and caraway seeds. Pour this mixture over and around the pork roast.
- Cook Low and Slow: Cover and cook on LOW for 8 to 9 hours, or until the pork is incredibly tender and shreds easily with a fork.
- Shred the Pork: Remove the pork roast to a large bowl or cutting board. Use two forks to shred the meat into chunks. Return the shredded pork to the slow cooker and stir it into the sauerkraut mixture to keep it moist. Turn the slow cooker to the "Keep Warm" setting.
- Carefully ladle about 2 cups of the flavorful liquid from the slow cooker into a small saucepan. Whisk in the honey and Dijon mustard. Bring to a simmer over medium-high heat. Let it cook down for about 5-8 minutes until it reduces by almost half and gets slightly syrupy.
Serve: Scoop generous portions of the pork and sauerkraut mixture into bowls. Drizzle the hot reduction sauce over the top. This is fantastic served with mashed potatoes or crusty bread to soak up all the delicious juices!
Mom Tip: If you like a thicker, gravy-like sauce, whisk your cornstarch slurry into the simmering liquid and cook for 1 more minute until thickened.
I have to admit, I never actually ate pork and sauerkraut growing up! It wasn’t until I met my husband that I was introduced to this classic combo. His family is Polish, and this type of dish has been a staple at their table for generations. It didn’t take long for me to fall in love with it, and now, it’s a family favorite in our house, too. My kids have grown up eating it and honestly get excited when they smell it simmering in the kitchen.
While many people insist on eating this for good luck on New Year’s Day (we do that too!), we love it so much that we make it year-round. It’s just too delicious to save for only one day a year! Plus, it is an affordable and hearty meal especially if you get the pork on sale.
Why Sauerkraut is a Winter Superfood
As I’ve been learning more about nutrition lately, I’ve found even more reasons to love this meal. Did you know sauerkraut is a winter superfood? Because it’s fermented, it is packed with natural probiotics, which are amazing for your gut health and digestion.
Plus, it is loaded with Vitamin C and iron, which help give your immune system a nice little boost—something we all need during this extra-cold Akron winter! It feels good to serve my family a meal that is not only “comfort food” but also genuinely good for them.