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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 with a few twists from a 1940 American Woman's cookbook for Thanksgiving 2020. Most yummy winner. My great grandma, who was German, would have agreed.
Well, now that is a huge compliment! Thank you for sharing Darryl!
How do you think this will work with two tenderloins tied tightly together?
Recipe is great > i added a cup of raisins
What a great addition! I am going to try that myself, William! Thank you for sharing!
What a great suggestion. I was surprised when I read it, but after a moment to think about it, it sound grand. Will definitely try it.
Thank you! Apple juice really balances out the flavors.
Delicious. Thank you.
Hi! If I use a pork loin larger than 4lbs I will double the sauerkraut, but should I double the garlic, onion, apple, and apple juice as well? I'm planning on using a larger loin and want to make sure I prepare it the right way. Thank you!
I would suggest doubling the other ingredients as well. Enjoy
Thanks! Also, do I peel the apple or leave the skin on?
It is a personal preference. I leave mine on, but many people prefer to peel to blend in with the sauerkraut a bit better.
I left the skin on as well. By the time 9 hours of blissful slow cooking went by, I didn't even know the peel was still in there. So yummy.
I love that you enjoyed so much Erica! Thanks for sharing!
Can we use pork butt instead of pork loin??
Absolutely Carol. I would cook for an extra 10 minutes. Enjoy
I substituted organic hot dogs for the pork loin but kept the rest of the recipe as is. I absolutely loved it!!! The apple juice really made the recipe just as you said. The apple juice, apples and onions really made this my new favorite sauerkraut recipe. I tired the bag of sauerkraut for the first time base on your recommendation and loved it. Thank you!!
What a great idea for a quick meal!!
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.