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Pork and Sauerkraut come together just right in the slow cooker. The slow cooking time, along with apples, onions, and apple cider vinegar, makes for a wonderful, hearty meal.
This would make a great main to go with my slow cooker mac-and-cheese or my slow cooker baked beans. Plan ahead for your summer gathering!
Key Takeaways: Pork and Sauerkraut
- Pork and sauerkraut slow cook together with apples and onions for a hearty meal.
- Adding an apple sweetens the dish while the pork loin stays tender in the sauerkraut juices.
- This recipe is great for busy days, cooking everything in one pot, and it’s believed to bring good luck on New Year’s Day.
- Feel free to use applesauce, different cuts of pork, or even cabbage for more versatility.
- Store leftovers in the fridge for 3-4 days or freeze for up to three months.
Why this Recipe Works…
- My recipe has apples to sweeten up the sauerkraut and pork mixture just a touch.
- The pork loin turns out melt-in-your-mouth tender.
- The pork cooks in the sauerkraut juices, which help tenderize, and it absorbs all that flavor.
- Everything cooks in one pot – great for busy days while you’re away.
- Comforting and hearty without rich sauces or heavy ingredients.
- This is a great recipe to make on New Year’s Day, for it’s believed by many to bring good luck and prosperity in the year ahead.
Key Ingredients
Pork: For this recipe, we use a large pork loin. It shreds well and isn’t as fatty as other cuts.
Apple: One apple cooks down into the dish and adds a background flavor of sweetness – sometimes we add apple juice to a recipe, here we are adding an apple instead.
Onion: A sliced yellow onion adds texture and loads of flavor.
Apple Cider Vinegar: A secret ingredient to balance out all the flavors. It enhances the sauerkraut flavors.
My Tips and Variations
More Tang: Up the vinegar to 1/4 for more flavor
Rich finish: Add 2 Tbsp of butter to the broth just before serving.
Caraway Seeds: All you need is one tablespoon to make this into a German-inspired meal.
Add Vegetables: Potatoes are often added to this recipe; you can even add carrots!
How to Make Slow Cooker Pork and Sauerkraut
- Add the Pork, Sauerkraut, Apples and Onion to the slow cooker. Add additional layers of flavor.
- Let the cook all day until everything is cooked down.
- Shred, serve, and enjoy!
What to Serve with Pork Loin and Sauerkraut
Low Carb: Though this isn’t completely carb-free, it’s pretty darn low. You can eat this all on its own and still feel satisfied.
Starch: Love a good starch? I sure do. We serve this with a good heaping spoonful of slow cooker mashed potatoes, though egg noodles are a great choice too.
Other Sides: If you want to round out the meal, add tender baby carrots, green beans, or just add a buttered dinner roll.
Pork and Sauerkraut FAQS
Can Applesauce be Used Instead of an Apple?
Yes! Pork and applesauce are a natural pair! Use 1 cup of applesauce in this recipe instead of an apple. It will blend into the other flavors while it cooks.
Can I use a Different Cut of Pork?
This dish is often made with pork butt or pork shoulder – you can also make slow cooker baby back ribs and sauerkraut. All great choices and will turn out wonderfully.
Can I use Cabbage instead of Sauerkraut?
If you’re not a sauerkraut fan or would prefer to use cabbage, you can use that in this recipe. Cabbage and pork go great together as well. Add a cup of chicken broth if you decide to use cabbage.
Storage and Reheating Tips
This will be good in the fridge for about 3-4 days. You can freeze for up to three months. When reheating pork, you do not want to overcook. Heat slowly until the desired temperature is reached, either in the microwave or on the stovetop.
Other Pork and Sauerkraut recipes to make:
If you tried this Pork and Sauerkraut recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
Pork and Sauerkraut Recipe
How to Video
Ingredients
- 4 lbs. boneless pork loin
- 1 tsp. salt
- ½ tsp. black pepper
- 32 oz. sauerkraut with juice
- 2 Tbsp. apple cider vinegar
- 1 yellow onion, sliced
- 1 red apple (such as Fuji or Red Delicious) , peeled, cored, and chopped
Instructions
- Place the pork loin fat side up into the slow cooker.
- Season the pork with the 1 teaspoon of salt and ½ teaspoon of black pepper.
- Add the sauerkraut, including its juice, over and around the pork.
- Pour the apple cider vinegar evenly over the sauerkraut and pork.
- Top with the sliced onion and chopped apple, spreading them evenly.
- Cover the slow cooker with the lid and cook on low for 8 hours or high for 4 hours, or until the pork is tender and easily shreds with a fork.
- Once cooked, shred the pork directly in the slow cooker and stir the sauerkraut mixture to combine the flavors.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I love these recipes