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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.
Happy New Year
I have not used your recipe but this is the way I do my pork and sauerkraut
I use the brown sugar instead of apple juice
It is delicious
Thanks for sharing Diana! It is delicious! I hope you have a Happy New Year too!
Best pork I have made since cooking in 1984! Not dried out!
What a HUGE complement! I appreciate you taking the time to share a review.
You’ve saved our New Years Day meal with your easy to follow and simple recipe instructions. Thank you.
YAY!! I am thrilled you enjoyed and Happy New Years!
Hi will this work with pork tenderloin?
I've got a two pack from Costco in the freezer now.... Just wondering if there is a big difference between pork loin and tenderloin for the sake of this recipe.
Hi! Pork tenderloin does not need as long to cook as a pork loin or pork butt roast. I would suggest cutting down the cooking time to 4 hours on low (5-6 hours if you want the meat to be well-done) and 2-3 hours on high. Happy New Year!
I would have to agree with Nicki on this one. However, understandably everyone has diverse taste buds, which is what part of what makes us unique. Using the apple juice took away from the sauerkraut flavor for me. I love the tanginess of sauerkraut, so in the future will stick to that. I do agree that the pork was extremely tender using this recipe, so it depends on what you’re going for.
Thank you for sharing your feedback, Sarah! You can replace the apple juice with chicken broth OR opt to not drain the sauerkraut and follow the rest of of the recipe to enjoy more tang from the sauerkraut
This entire meal is flavorless. The apples do nothing but take away all the flavor from the sauerkraut. Apparently everyone likes chewing on cardboard cuz I imagine it tastes the same. Had to go out and buy more sauerkraut just for some flavor.
Hi Nicki. I am sorry you didn't care for this recipe. As you can see from most reviews, people love it. The pork is tender and the sauerkraut should just be lightly sweetened, not completely overpowered by the apple.
Wow Nicki…your comments are harsh. I have had varied results with pork roasts. One thing I have found is that pork shoulder (also called Bostons butt) seems to turn out better for me. I have used various liquids in the past, e.g. beer, broth, etc, but I am definitely going to try the apple juice. I like the idea of balancing the sweet and sauer. Since I’m a huge fan of sauerkraut, I will add extra. Thank you for sharing your recipe Kristen.
I replicated everything but apple juice. I did not have. I used Sauvignon Blanc instead. It was one of the best meals ever. 2.77 lbs tied shoulder. 5 1/2 hours on low was all it needed, the meat cut with a fork and was soooo tender.
I am going to add some sausage next time. Thank you.
Thank you for sharing! I am thrilled you enjoyed.