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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 just double the sauerkraut, do I need to change any of the other ingredients?
Not at all. Enjoy and Happy New Year!
If I use two bags of kraut do I use 2 cups of apple juice ?
Hi Karen! To balance out the sweetness, yes, but it is not necessary.
You say 8-10 hour on low, so so you suggest closer to 8 or closer to 10 for 3lbs of meat?
A pork loin roast is very forgiving. It will be ready at 8 hours, but it won't hurt if you happen to leave it go for 10 hours.
Trying this tomorrow! I am not great at cooking pork, but I love sauerkraut. I only have apple cider so hopefully that will be ok. ????
As long as you are referring to apple cider, not apple cider vinegar, it will be perfect! (A lot of people seem to get the two confused) Enjoy and happy new year!
It's on! I actually have a pork butt roast 4.5 lb so here's my tweak. I am going to cook 1 hr on high and 7 hours on low because it is larger and I should have gotten up earlier! ????♀️ I doubled the sauerkraut too. Fingers crossed ????????
Let me recommend 2 hours on high and 6 hours on low. And that should be perfect.
Yes apple cider not the vinegar although I love the benefits of raw apple cider vinegar!
I agree, just not in this recipe????☺️
Thank you Kristen! Perfect timing! ???? Happy New Year to you and your family!
Lost my mothers recipe, tried your recipe and is the same really missed this. Thank you.
I am so happy that this recipe tasted like your mom's--I am sure sweet memories.
I'm hoping you see this and can answer my question. I'm serving a LARGE crowd for New Year's this year and have 20 pounds of pork loin to prepare. Since I don't own 5 crock pots, is there a way to adjust this recipe to cook in a roaster oven? Can I just roast it at 200 degrees for 8 hours or so?
Hi Theresa! Wow! That is quite the crowd and they will be quite lucky to enjoy this recipe. I would suggest cooking at 200 degrees F for 8-10 hours in your roaster oven. A crockpot on low is about 190 degrees, give or take, so that should be perfect! Happy New Year!
If I have 32 ounce of kraut, do I use two cups of juice ?
If your pork loin is doubled as well, yes. If not, 1 cup of juice will be enough. You will just have extra kraut, which is never a problem 🙂 Enjoy!
What type of apple do you recommend?
Hi Jennifer! Use apples that hold up well to baking, like Granny Smith or Honey Crisp or Braeburn
Delicious! For non sauerkraut eaters as well as those who love sauerkraut.
So happy to hear you all enjoyed the Pork and Sauerkraut. My non sauerkraut eaters love this one as well!