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.
Wouldn’t you know that after more than two decades of being out of my parent’s house, I not only can eat Pork and Sauerkraut, I LOVE it.
Slow Cooker 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 was 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 it’s 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.
The Best Pot Pork and Sauerkraut
There are a few secrets to the BEST Pork and Sauerkraut.
- Time
- Sweetness
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.
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 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 slow cooker.
Step Three: Slow Cook
- Add apple juice to slow cooker.
- Add in apples, onions, and garlic around pork loin.
- Top with sauerkraut.
- Cook on low for 8-10 hours or high for 4-5 hours.
Tips for the BEST Pork and Sauerkraut
- Be sure to drain the sauerkraut from the juices it is packaged in. Canned or bagged sauerkraut both work for this recipe.
- 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.
- Pork and sauerkraut is a great served with the cooking juices over mashed potatoes!
- Pork and sauerkraut is gluten free, paleo, and dairy free, making it a great meal to serve to those with dietary restrictions.
More Slow Cooker Pork Loin Recipes
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 to slow cooker.
- Pour in apple juice.
- Place onions, apples, and garlic around pork loin. Top with sauerkraut.
- Place lid on slow cooker and cook for 4-5 hours on high or 8-10 hours on low.
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.
This post was originally published in December 2018, was updated December 2019 with a new video and pictures.
Kristen Chidsey
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This turned out wonderfully! I was a little short on the sauerkraut, but I added a bunch of onion to make up for it.
Question: can you successfully freeze this recipe? For two people, I don’t think we’ll be able to finish it all before it goes bad!!
Thank you! 🙂
Hi Becca! I am so glad you enjoyed! I freeze the leftovers all the time to enjoy later–it freezes perfectly.
There are so many varieties of apples! What works best in the pork roast with sauerkraut?
Great question Deb–I like a sweet, firm apple that holds up well when cooked. McInstosh, Gala, or Honeycrisp are all good choices. I would not use red delicious apples as they get mealy when cooked.
Trying this recipe today, so excited!
I hope you enjoy!
Can I use canned sauerkraut with juice and also add the apple juice as well?
Yes, I personally like to drain off some liquid, but even if you leave it this dish stands to benefit from the apple juice.
I would like to make this in my insta pot. How do I adjust the timing for this recipe? Thank you!
Hi there! Here are my directions for the Instant Pot: https://amindfullmom.com/instant-pot-pork-and-sauerkraut/ enjoy!!
Thank you! Happy New Year
Slow cooker meals are teh best! Your house smells amazing all day! This pork and sauerkraut sounds like an amazing combo!
I agree Tisha–I love how easy this is to make!
Amazing!
You had me at slow cooked pork, but add the apples into the mix and you’ve got me drooling all over my keyboard!
Merry Christmas!
Thanks Helen, so glad you enjoyed. I am right there with you, the apple juice makes this incredible!!! Merry Christmas to you as well.
I’m thinking I need to try my hand at Sauerkraut again! Looks so yummy.
This will make you a believer Melissa–the apple juice makes a world of difference!