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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.
Sounds delicious…if I double the recipe should I double all ingredients?
Yes! But keep the cooking time the same.
I have frozen pulled pork from Costco I need to use, do you think I can thaw and follow the recipe or cook and just add juice and kraut?
Thoughts?
Hi Wendi!
I assume the pork is cooked, but is it already seasoned? You can warm it up with the juice and kraut to flavor and keep the pork moist, but keep in mind if the pulled pork is heavily seasoned already those flavors may clash a bit.
I used a 3.5 lb pork loin,
41 oz of sauerkraut that was drained and two cups of apple juice.
I also added the other ingredients but I did add one pound of small boiling onions. Cooked on high for 5 hours. The pork was extremely tender but I think the ratio of apple juice and draining the sauerkraut juice leaves this meal with out having the authentic sauerkraut taste. There was no tang or sauerkraut flavor.
It was still very good but I like the sharpness and tang of the sauerkraut itself.
I would definitely remake this recipe but I would probably use less apple juice or half apple juice and half of the juice from the sauerkraut, but the meat was delicious and just fell apart and was very moist! It's a very easy recipe and I think if you don't like sauerkraut this would be a great recipe to have somebody want to eat it.
Hey Joe! Next time, I would suggest simply not draining the kraut to give the recipe more tang. Part of the issue may have been the added ingredients as well--they may have taken away a bit of the flavor. Thanks for sharing your review!
Just made this today. Pork fell apart amazing taste.
I love hearing you enjoyed the Pulled Pork Christine 🙂
We LOVE P&S! I learned from my German mom to add a can of diced tomatoes to help cut the sharpness of the kraut and also add onion and apple. Since I use at least 7 lbs of kraut it’s not too much tomato and it literally disappears when cooked! I’m going to try YOUR recipe this time. Thanks!
Hi Erica! What a great tip. As tomatoes are on the sweet side, that makes sense. I will have to try that sometime, myself. In the meantime, I hope you enjoy my family's version.
A 1/4 cup of brown sugar also takes the bitterness out of kraut
That works as well!
Can a pork tenderloin be used
Hi Jill! Pork tenderloin does not need as long to cook as a pork loin or pork butt roast and is best served sliced at medium-temperature. 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.
I made this pork and sauerkraut recipe today - it was soooooo delicious!
It is a favorite here, too. Thanks for taking the time to leave a review.
Any chance apple sauce could be used as a substitute for the apple juice?
I personally don't recommend that, as the texture may be a bit off-putting and the meat won't be quite as juicy. That said, I have had two readers share they have used 2 cups of applesauce with success.
This is by far the best crock pot recipe I have ever tried. Not only does the pork loin fall apart, the taste is amazing. Not everyone likes the apples, but it gives the dish wonderful favors. Instead, I quarter and decore the apples. When serving, I just place the apples in a separate serving dish so anyone can help themselves. 5 star dish ????????????????????
This recipe was perfect!!! I cannot wait to make it again!
I love hearing that you enjoyed!
I just found a "Manager" special 4lb pork loin roast at my local grocery store and decided to use sauerkraut so i got a 32 oz jar of imported German sauerkraut I knew I wanted to use my slow cooker so when I got home I searched on Pinterest and found your recipe and I just set it and I'll update my post aftervi have eaten it.
I CAN'T WAIT
This was SO GOOD! My husband and I aren’t big fans of pork so we tried chicken breast instead, and it was amazing!
So happy you enjoyed Alice! And glad to know it worked with chicken.
Im.going yo try this with chicken! (Saierkraut lover through and through here....having been forced to eat it from a super young age like you! I dont remember NOT eating it!
Let us know how you like it with chicken!
I made this for New Years Day. Everyone loved it! The only “issue” was the sauerkraut haters actually loved the sauerkraut; some even took second helpings. Definitely on the list to make in the future, with a little extra sauerkraut.
HA! That's a good issue to have! Thanks for sharing!