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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 made this for New Year’s Day just the other day and it turned out fantastic. I’ve made sauerkraut and pork every New Year’s for the past few decades, experimenting with different recipes every time. I saw this one and it’s far more simplistic than most of the ones I’ve tried, but this one is definitely among the best and so easy to prepare. Just follow the recipe to the T, and you will have one fabulous meal. We just finished leftovers for dinner tonight. In the past, I diced potatoes and put it in the crockpot, but this time we made the mashed potatoes and served a scoop of it on top of the sauerkraut and pork. In my opinion, that’s the way to go! Also by keeping the potatoes out of the crockpot because extra room for more sauerkraut. Love this recipe.
I am absolutely thrilled to hear you enjoyed this so much Joseph. Thank you for taking the time to share your review. And I agree--mashed potatoes on the side is the best complement to the pork and sauerkraut. Happy New Year.
This is delicious! The whole family really liked it. Thank you for the recipe.
Was very good. The apple juice and apple gave just a hint of sweetness and the pork was very tender. The sauerkraut was not too tangy but mild and complimented the pork. Definitely a keeper!
Thank you, Nancy! I love hearing you enjoyed the pork and sauerkraut and for taking the time to leave a comment and review.
Hi, haven’t made it yet but am planning to in the next few days but I have a question.
In a REPLY to Sarah you said “…opt to not rinse the sauerkraut”; I’m supposed to rinse the sauerkraut?? I did not see that step anywhere in the recipe or the write-up, is it just common knowledge that you always rinse sauerkraut?
Not being critical, it would certainly be useful information for me.
Hi Dalton. You are correct, the recipe does not state to rinse the sauerkraut, only drain it. Rinsing it will remove quite a bit of flavor. I hope you enjoy it.
I have been cooking sauerkraut and pork for 30+years and I made this recipe today and my girls said it was probably the best they have eaten. Thank you for sharing.
I love hearing this! Thank you for taking the time to share.
I have made many pork and sauerkraut recipes and this is the best yet !!
Love hearing this! Thank you for taking the time to leave a comment and review.
Used a 4 lb pork loin roast that I seasoned with Montreal steak seasoning and then seared in a pan and one bag of sauerkraut. I used apple cider in place of the apple juice because that’s what I had. And seasoned my apples with some pumpkin pie spice and then added all of the listed ingredients like onions and garlic. Followed recipe cook time and it was perfect in 8 hours. Shredded the pork and served the whole thing over mashed potatoes. My family loved it!! Great recipe!!
Sounds perfect! So happy your family enjoyed. Happy New Year.