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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.
Hi Kelly,
I believe I was destined to make this. Although I had to substitute for what I had on hand.
4 pork loin chops, 1” thick
1 lg yellow onion
1 apple past it’s prime
1 tsp dried chopped garlic
Sauerkraut, of course. I had left over from brats other day
Orange juice in lieu of apple juice
Added 2 carrots, cause I love carrots
It is in my new WB Co slow cooker Santa brought and I love, last one’s cover broke...only after 40 years
Starting to smell wonderful!
Pork and sauerkraut is my brother’s favorite meal. We have it several times a month, never knowing just how “sour”
the kraut will be. This is the second time I’ve followed your recipe, and we all loved it both times. The only thing I did differently is I added caraway seeds to the top of the kraut. Thank you for a wonderful recipe.
I love hearing you and your brother enjoyed Grammy! Thanks for sharing.
This is the best Pork and sour krout I have tried and my Grandmom makes it every year for New Years Day. I'm so glad I found this it is a definite keeper!
I love this recipe, but my husband doesn't like the smell of sauerkraut. Can I do anything to mask the smell? I know if he tried it, he would like it.
Hi Susan! Sauerkraut is a hard smell to mask. When I prepare it my Instant Pot the smell is masked some, as it seals tightly under pressure. Other than that or lighting a candle, I don't have a magic solution, sorry!
Mask the smell by cooking it in the garage. LOL!
Can I use the pressure cooker to speed up time instead of using the slow cooker?
Yes! Here is my recipe for Instant Pot Pork and Sauerkraut. Happy New Year.
I always liked pork and sauerkraut, but didn’t have room in my oven so looked for a crock pot recipe. This recipe is the easiest and far most the best. The apple juice is the key. This is truly the best pork and sauerkraut recipe I have used. The pork gets so tender and is infused with the sweetness of the apple juice. The sauerkraut is still tart but slightly sweet. I have already made this dish twice this month. My whole family loves it.
Thank you for sharing Carol! I am so glad you enjoyed so much!
That was the best pork ad sauerkraut recipe I’ve made.
I used a Granny Smith apple and actually Mamet it in my Instapot because I was called in to work.
Everyone loved it and those who thought they wouldn’t like it.
My new go-to recipe.
Wonderful! I love hearing you enjoyed so much Karen! Thanks for taking the time to leave a review.
If you dont like the flavors that traditional pork and kraut give you, and you like the tradition more then the food, this recipe is for you. I decided to mix it up this year and try something different and I am disappointed, all the delicious flavors I love were not there.
Hi Maria. I am sorry this did not meet your expectations. This is how my family made it for decades and we love the sweetness that the apple juice adds to tame down the bitterness of the kraut.
Does the sauerkraut get soft: tender?!? I have a picky eater when it comes to consistently....?!? Likes cabbage just not crunchy things?!?
Hi Kelly! Sauerkraut is much softer than cabbage to begin with. When cooked all day it is SUPER soft.
I made this today with a little of 2 pounds of pork tenderloin. I used two bags of sauerkraut, as I really like it. I mixed one bag of sauerkraut and a can of chopped tomatoes at the bottom of the crockpot. Then I added the browned pork. Then added the other bag and can of tomato. I poured one cup of apple juice on the top. Turned out wonderful. The sugar in the apple juice cut down the acidity of the tomatoes and sourness of the sauerkraut. I cooked on high for 5 hours.
Love this recipe! I have used cabbage as a substitute too when i didn't have any at home. Still excellent flavors!.
Love this recipe! Easy to do.
I found this to be really bland. I think the apple juice takes TOO much flavor out of the sauerkraut. I'll try some spices next time, and check other recipes to see what might be missing. Maybe reduce the apple juice. The pork was certainly tender, though.