This is hands down the BEST Pork and Sauerkraut recipe ever! Succulent, tender pork is flavored with sauerkraut that has been sweetened with apples. This Slow Cooker Pork and Sauerkraut is incredibly easy to make and delicious to eat.
This pork and sauerkraut is delicious served over mashed potatoes with a side of homemade applesauce.
If there was one meal I hated when I was growing up, it was Pork and Sauerkraut.
New Years Day always meant Pork and Sauerkraut at my house as a child. My parents always made me take one bite of the sauerkraut for good luck. I felt like the bite of sauerkraut was ANYTHING but lucky in my book--I truly hated it!
I loved the pork and the mashed potatoes that were served alongside the pork and sauerkraut but forget about the sauerkraut.
Don't tell the 10-year-old stubborn child I was, but it was in fact the sauerkraut that gave the pork all its delicious flavor. As the pork loin cooks in the sauerkraut, the sauerkraut helps to break down the pork into a juicy, succulent cut of meat.
And now that my taste buds have expanded a bit, I have to say, I enjoy the sauerkraut as well.
Secrets for the Pot Pork and Sauerkraut
There are two things that make this Slow Cooker Pork and Sauerkraut Recipe the BEST!
- Time: Pork loin is best when it is braised over a long period of time with the sauerkraut, as the tenders in the meat are broken down and the pork loin becomes tender and juicy. I love to use my slow cooker when making pork and sauerkraut to set it and forget it for a hands-off meal.
- Sweetness: I also am a firm believer that the flavors in sauerkraut need to be balanced out with a bit of sweetness to round out the flavors. My mom always used a bit of brown sugar in her pork and sauerkraut recipe, but I am a firm believer in apple juice is KEY! The apple juice keeps the pork moist and flavors the sauerkraut with just the right amount of natural sweetness.
How to Make Crock Pot Pork and Sauerkraut
Step One: Season Pork Loin
- To ensure a really good flavor, liberally season the pork loin with salt and pepper on all sides.
Step Two: Sear Pork Loin
- Heat a large skillet or dutch oven over high heat. I like to use a dutch oven to keep oil from splattering on my stove.
- Sear pork loin for 2-3 minutes per side, or until browned and easy to flip.
- Place seared pork loin in the slow cooker.
Step Three: Slow Cook
- Add apple juice to the slow cooker.
- Add in apples, onions, and garlic around the pork loin.
- Top with sauerkraut.
- Cook on low for 8-10 hours or high for 4-5 hours.
Recipe Notes
- Be sure to drain the sauerkraut from the juices it is packaged in to control the sodium and tang in this recipe. Canned or bagged sauerkraut both work for this recipe.
- If you don't have apple juice, use chicken stock in its place, but add in 2 tablespoons of brown sugar to help balance the flavors in this pork and sauerkraut. But I am telling you, the apple juice makes this dish incredible.
- 16 ounces of sauerkraut is enough for a 2-4 pound pork loin. For any larger pork loin, you will want to double the amount of sauerkraut.
- Leftover pork and sauerkraut can be stored in the refrigerator for 3 days and frozen for up to 3 months.
- Pork and sauerkraut is gluten-free, paleo, and dairy-free, making it a great meal to serve to those with dietary restrictions.
- If you need a faster version of this classic recipe, try out Instant Pot Pork and Sauerkraut.
More Slow Cooker Pork Loin Recipes
If you tried this recipe, I would love for you to leave a comment and review below. I hope this recipe made you a believer in Pork and Sauerkaut.
Slow Cooker Pork and Sauerkraut
Ingredients
- 3 pound pork loin trimmed of excess fat
- salt and pepper
- 1 tablespoon oil
- 16 ounces sauerkraut drained
- 1 teaspoon minced garlic
- 1 onion sliced
- 1 apple sliced
- 1 cup apple juice
Instructions
- Liberally season the pork loin with salt and pepper on all sides.
- Heat oil in large skillet or dutch oven. Sear pork loin on all sides, 2-3 minutes per side.
- Add seared pork into a slow cooker. Pour in apple juice. Place onions, apples, and garlic around the pork loin. Top with sauerkraut.
- Place lid on the slow cooker and cook for 4-5 hours on high or 8-10 hours on low.
- Remove pork and slice or shred and serve with cooking liquids.
Equipment Needed
Notes
- Be sure to drain the sauerkraut from the juices it is canned in and
- If you don't have apple juice, use chicken stock in it's place, but add in 2 tablespoons of brown sugar to help balance the flavors in this pork and sauerkraut. But I am telling you, the apple juice makes this dish incredible.
- 16 ounces of sauerkraut is enough for a 2-4 pound pork loin. Any larger pork loin, you will want to double the amount of sauerkraut.
amy
Perfect, and so easy! I am thrilled!
Donna Gundrum
Hi Kelly,
I believe I was destined to make this. Although I had to substitute for what I had on hand.
4 pork loin chops, 1” thick
1 lg yellow onion
1 apple past it’s prime
1 tsp dried chopped garlic
Sauerkraut, of course. I had left over from brats other day
Orange juice in lieu of apple juice
Added 2 carrots, cause I love carrots
It is in my new WB Co slow cooker Santa brought and I love, last one’s cover broke...only after 40 years
Starting to smell wonderful!
Grammy
Pork and sauerkraut is my brother’s favorite meal. We have it several times a month, never knowing just how “sour”
the kraut will be. This is the second time I’ve followed your recipe, and we all loved it both times. The only thing I did differently is I added caraway seeds to the top of the kraut. Thank you for a wonderful recipe.
Kristen Chidsey
I love hearing you and your brother enjoyed Grammy! Thanks for sharing.
Susan
I love this recipe, but my husband doesn't like the smell of sauerkraut. Can I do anything to mask the smell? I know if he tried it, he would like it.
Kristen Chidsey
Hi Susan! Sauerkraut is a hard smell to mask. When I prepare it my Instant Pot the smell is masked some, as it seals tightly under pressure. Other than that or lighting a candle, I don't have a magic solution, sorry!
Joy
Mask the smell by cooking it in the garage. LOL!
Carol Marucci
I always liked pork and sauerkraut, but didn’t have room in my oven so looked for a crock pot recipe. This recipe is the easiest and far most the best. The apple juice is the key. This is truly the best pork and sauerkraut recipe I have used. The pork gets so tender and is infused with the sweetness of the apple juice. The sauerkraut is still tart but slightly sweet. I have already made this dish twice this month. My whole family loves it.
Kristen Chidsey
Thank you for sharing Carol! I am so glad you enjoyed so much!
Karen
That was the best pork ad sauerkraut recipe I’ve made.
I used a Granny Smith apple and actually Mamet it in my Instapot because I was called in to work.
Everyone loved it and those who thought they wouldn’t like it.
My new go-to recipe.
Kristen Chidsey
Wonderful! I love hearing you enjoyed so much Karen! Thanks for taking the time to leave a review.
Maria
If you dont like the flavors that traditional pork and kraut give you, and you like the tradition more then the food, this recipe is for you. I decided to mix it up this year and try something different and I am disappointed, all the delicious flavors I love were not there.
Kristen Chidsey
Hi Maria. I am sorry this did not meet your expectations. This is how my family made it for decades and we love the sweetness that the apple juice adds to tame down the bitterness of the kraut.
Kelly
Does the sauerkraut get soft: tender?!? I have a picky eater when it comes to consistently....?!? Likes cabbage just not crunchy things?!?
Kristen Chidsey
Hi Kelly! Sauerkraut is much softer than cabbage to begin with. When cooked all day it is SUPER soft.
Jamie
I made this today with a little of 2 pounds of pork tenderloin. I used two bags of sauerkraut, as I really like it. I mixed one bag of sauerkraut and a can of chopped tomatoes at the bottom of the crockpot. Then I added the browned pork. Then added the other bag and can of tomato. I poured one cup of apple juice on the top. Turned out wonderful. The sugar in the apple juice cut down the acidity of the tomatoes and sourness of the sauerkraut. I cooked on high for 5 hours.