Slow Cooker Pork and Sauerkraut

Slow Cooker Pork and Sauerkraut

Background and History

Slow Cooker Pork and Sauerkraut is a classic dish with roots in German and Eastern European cuisine. Traditionally enjoyed on New Year’s Day for good luck, this hearty meal combines tender pork with tangy sauerkraut, resulting in a comforting and flavorful dish. Over time, it has become a popular comfort food enjoyed year-round, especially during the colder months.

Ingredients

2 pounds pork loin or pork shoulder, trimmed and cut into chunks

1 (32-ounce) jar sauerkraut, drained and rinsed

1 onion, sliced

2 apples, peeled, cored, and sliced

2 cloves garlic, minced

1 tablespoon brown sugar

1 teaspoon caraway seeds (optional)

Salt and pepper to taste

1 cup chicken broth or beer

Optional: mustard or horseradish, for serving

Optional: mashed potatoes or crusty bread, for serving

Serves

4-6

Preparation Time

15 minutes

Cooking Time

6-8 hours on low heat

Instructions

Place the pork chunks in the slow cooker.

Add drained and rinsed sauerkraut, sliced onion, sliced apples, minced garlic, brown sugar, caraway seeds (if using), salt, and pepper to the slow cooker.

Pour chicken broth or beer over the ingredients in the slow cooker.

Stir gently to combine all ingredients.

Cover and cook on low heat for 6-8 hours, or until the pork is tender and cooked through.

Once cooked, use a slotted spoon to transfer the pork, sauerkraut, and apples to a serving platter.

Serve the slow cooker pork and sauerkraut hot, with mustard or horseradish on the side, if desired.

Serve with mashed potatoes or crusty bread to soak up the flavorful juices.

Nutrition Facts

(Per Serving)

Calories: 300 kcal

Total Fat: 10g

Cholesterol: 80mg

Sodium: 1000mg

Total Carbohydrates: 20g

Protein: 30g

Notes

Pork shoulder or pork loin both work well for this recipe, but pork shoulder tends to be more flavorful and tender after slow cooking.

Feel free to customize the dish by adding additional seasonings such as bay leaves, thyme, or mustard seeds.

Leftover pork and sauerkraut can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.

Allergy Warning

Check the ingredients of the sauerkraut for allergens such as sulfites, depending on your dietary restrictions.

Be mindful of any allergies to ingredients such as garlic or onions.