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This is hands down the best pork and sauerkraut recipe. Tender, juicy pork cooks low and slow with tangy sauerkraut and sweet apples for a dish that hits the perfect balance of savory and just sweet enough.
Even if you grew up avoiding pork and sauerkraut (that was me), this version changes minds. It uses a short list of ingredients, takes just minutes to prep, and delivers flavorful, fork-tender pork you'll want to make year round, not just for New Year's luck!
Kristen's Keys for Pork and Sauerkraut
Paying attention to these tips will ensure that you ACTUALLY enjoy pork and sauerkraut.
- Cooking your pork and sauerkraut in the slow cooker is the way to go. Braised low and slow with sauerkraut, the pork loin will stay juicy and tender. And while this can be done in the oven or on the stove, using a Crockpot lets this meal be mostly hands-off.
- Don't skip searing the pork. This step adds deep flavor and helps the pork hold onto its juices while it cooks.
- Drain the sauerkraut. This gives you control over the salt level and prevents the dish from tasting overly sharp.
- Balance the tang of the sauerkraut with apples. The sauerkraut works wonders to tenderize the pork, but it also brings quite a bit of tangy undertones. It is best to add a bit of sweetness to round it out. Apple juice and slices of apples do this naturally without making the dish sugary.
5-Star Reader Review
Best Pork and sauerkraut recipe I have made (and I've made quite a few over the years). The pork was delicious and fork tender, the addition of apple juice and apple wedges were fantastic and added a sweet hint against the tangy sauerkraut. I served this with mashed potatoes and my family loved it! Thanks for this great (and so easy) recipe. It's definitely a five star winner! -Elle
How to Make Crockpot Pork and Sauerkraut
Think of this as me standing next to you in the kitchen, with tips reminding you why each step matters.
Step One: Season and Sear the Pork Loin
Heat a bit of oil in a large skillet or Dutch oven. While the oil is heating, take the chance to liberally season the pork loin with salt and pepper over all sides, then add the pork to the heated oil and sear the pork for 2-3 minutes per side, or until browned and easy to flip. Transfer the seared pork to the slow cooker.
????????Note on pan: I prefer using a deep Dutch oven over a skillet to keep the oil from splattering onto my stove, but use what you have.
Step Two: Layer Ingredients
Pour the apple juice over the seared pork. Place the sliced onions, apples, and and garlic around the pork loin, then top with sauerkraut.
Step Three: Slow Cook
Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the pork is very tender and easily shreds.
Step Four: Shred and Serve
Remove the pork loin from the slow cooker. Shred using two forks and serve with the sauerkraut. We love it over creamy mashed potatoes with a side of homemade applesauce. The perfect cozy meal.
Recipe Notes & Modifications
- No apple juice? Use chicken stock and add 2 tablespoons of brown sugar to balance the tang. Keep in mind the apple juice really does make this dish shine.
- Larger pork loin? Use about 16 ounces of sauerkraut for a 2-4 pound pork loin. If your pork is larger, double the sauerkraut so everything stays balanced.
- Short on time? There's an Instant Pot version for days when low and slow just isn't in the cards.
- Storage: Leftover pork and sauerkraut can be stored in an airtight container the refrigerator for 3 days and frozen for up to 3 months.
More Favorite Slow Cooker Recipes
Slow Cooker Pork and Sauerkraut
Video
Ingredients
- 3 pound pork loin, trimmed of excess fat
- kosher salt and pepper
- 1 tablespoon oil
- 1 cup apple juice
- 1 large yellow onion, sliced
- 1 medium sweet, firm apple, sliced
- 1 teaspoon minced garlic
- 16 ounces sauerkraut, drained
Instructions
- Liberally season the pork loin with salt and pepper on all sides.
- Heat 1 tablespoon oil in a large skillet or a dutch oven. Sear pork loin on all sides, 2-3 minutes per side. Add seared pork into a slow cooker.
- Pour 1 cup apple juice into the slow cooker. Add sliced onions, apples, and garlic around the pork loin and then top with 16 ounces sauerkraut that has been drained.
- Place lid on the slow cooker and cook for 4-5 hours on high or 8-10 hours on low.
- Remove pork from slow cooker and slice or shred and serve with cooking liquids.
Equipment
- 6-8 quart Slow Cooker (no bells and whistles, but gets the job done!)
- Large skillet (my favorite non-toxic nonstick pan)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in December 2018, was updated in December 2025.
I used Ginger ale instead of the apple juice. Came out great!!
I’ve also used a small jar of apple sauce. Was Perfect!
Thanks for sharing your modifications.
Hi there. Should I use a red or green apple? Also, yellow or white onion? Looking forward to making this!
Hi Pam! A granny smith green apple or sweet red apple, like Fuji, Honey Crisp, will work well. I don't recommend a red delicious, as it will become mealy. And a yellow or white onion can be used.
Can I add potatoes? How should I adjust other ingredients?
Hi Susan! You can add 2-3 pounds of peeled and quartered potatoes at the start of slow cooking or 1-inch cubed potatoes for the last 2 hours of cooking. Enjoy
Excellent meal that was so easy to make. My adult kids were making faces when I told them I was making pork & sauerkraut for dinner-sauerkraut was what they were unsure of as I’ve never served sauerkraut before. It was delicious with enough gravy to go over mashed potatoes or rice. My family said they hope I make this dish every month-it was that tasty!!
I love when a meal makes the entire family happy! Thank you for sharing!
My family absolutely loves this dish, thank you
Thank you for sharing!
I've made this twice now, and it's delish. I had an older bottle of apple juice in my fridge that had turned into a mild hard cider and have been using it, which works well. Also added the apples and caraway midway thru, as they overcooked last time. I served this with potato pancakes on the side.
Great flavorful recipe; thanks for posting!
Fantastic! I followed the recipe exactly as written (except I had about twice as much sauerkraut as called for - I used the whole jar, but didn’t adjust any of the other ingredients). I cooked this on high for about 5 hours. It smelled so good throughout the house, especially in the last hour or two…we could hardly wait to try it! The pork shredded with no effort..the sauerkraut was mellow, with just a hint of sweetness…the onion, garlic & apple completely dissolved. My husband & I loved it, plus we have leftovers for lunches during the week. It also fits right into my diet plan. Thanks for a great recipe.
Wonderful! I love hearing you and your husband enjoyed the pork and sauerkraut! I appreciate you taking the time to share a review.
Can I add caraway seeds to this recipe and what amount would you suggest? Thanks
Hi Kay! Feel free to add up to 1 tablespoon of caraway seeds.