pork roast and sauerkraut slow cooker recipe

Written ByJenny Smyth Posted on
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The Best pork roast and sauerkraut slow cooker recipe

I’m so excited to share this pork roast and sauerkraut slow cooker recipe with you all. This dish has been a staple in my household for years, and I’m always getting asked for the recipe. It’s a classic comfort food that’s perfect for a weeknight dinner or a special occasion. The combination of tender pork, tangy sauerkraut, and sweet caramelized onions is absolute perfection.

And the best part? It’s incredibly easy to make in a slow cooker, so you can just set it and forget it. My family loves this recipe, and I’m sure your family will too. In fact, I’ve served it at countless family gatherings, and it’s always a hit.

The key to this recipe is using high-quality ingredients, especially the pork roast. I like to use a boneless pork roast that’s at least 2 pounds. This ensures that the meat stays tender and flavorful throughout the cooking process. Now, let me tell you a bit about where this dish comes from.

Pork roast and sauerkraut is a traditional German dish that’s been passed down through generations of cooks. The sauerkraut adds a tangy, slightly sour flavor that pairs perfectly with the rich flavor of the pork. And let me tell you, the aroma that fills your kitchen as this dish cooks is absolutely heavenly. It’s like a warm hug for your senses.

And once you take that first bite… well, it’s like a taste explosion in your mouth. The flavors just meld together perfectly, and it’s like a symphony of flavors on your tongue.

Slow Cooker Pork Roast with Sauerkraut

4.7 from 1054 votes

A tender and juicy pork roast cooked low and slow with tangy sauerkraut and aromatic spices. This easy one-pot meal is perfect for a comforting dinner with minimal effort.

Prep Time15 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pork Roast

3 to 4 pounds boneless pork shoulder or butt
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon caraway seeds
1 large onion, sliced
3 cloves garlic, minced

For the Sauerkraut

1 pound sauerkraut, drained and rinsed
1 cup chicken broth or apple juice
1 tablespoon brown sugar
1 bay leaf
1/2 teaspoon black pepper

👨‍🍳Directions

1Pat the pork roast dry with paper towels.
2Season all sides evenly with salt, black pepper, and caraway seeds.
3Heat olive oil in a large skillet over medium-high heat until shimmering.
4Sear the pork roast for 3 to 4 minutes per side until a deep golden brown crust forms, then transfer to a plate.
5In the same skillet, add the sliced onion and minced garlic.
6Cook over medium heat for 2 to 3 minutes, stirring frequently, until the onion softens and becomes translucent.
7Scrape up any browned bits from the bottom of the pan for extra flavor.
8Place the drained sauerkraut into the slow cooker and spread it evenly across the bottom.
9Sprinkle the brown sugar and black pepper over the sauerkraut, then add the bay leaf.
10Pour the chicken broth or apple juice over the sauerkraut.
11Set the seared pork roast on top of the sauerkraut.
12Spoon the cooked onions and garlic over the roast.
13Cover the slow cooker with the lid and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the pork is fork-tender and easily shreds apart.
14Carefully remove the pork roast from the slow cooker and let it rest on a cutting board for 10 minutes.
15Discard the bay leaf.
16Slice the pork against the grain or shred it with two forks.
17Serve the pork over the sauerkraut with the cooking juices spooned on top.

🔧Equipment

Slow cooker (6-quart or larger)
Large skillet
Cutting board
Chef’s knife
Measuring spoons
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 110mg🧂Sodium: 980mg🌾Total Carbs: 12g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 40g

📝Notes

For a milder flavor, rinse the sauerkraut thoroughly before using. You can substitute apple juice for chicken broth to add a subtle sweetness. Leftovers keep well in the refrigerator for up to 4 days.

Watch Video Of How Slow Cooker Pork Roast with Sauerkraut Works

This pork roast and sauerkraut slow cooker recipe is perfect for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family. The best part?

It’s incredibly easy to make ahead of time and refrigerate or freeze for later use. When reheating leftovers, simply cook on low heat for 30 minutes or until heated through.

You can also serve with crusty bread or over mashed potatoes for an added treat.

❓ Frequently Asked Questions About Slow Cooker Pork Roast with Sauerkraut

Q: Can I use fresh cabbage instead of sauerkraut?

No, you cannot use fresh cabbage instead of sauerkraut in this recipe. Fresh cabbage has a milder flavor than sauerkraut and won’t provide the same depth of flavor to the dish.

Q: Can I make this recipe in an Instant Pot?

Yes, you can make this recipe in an Instant Pot! Simply brown the pork roast in the pot before adding the remaining ingredients and cooking on high pressure for 30 minutes.

Q: Can I use bone-in pork roast instead of boneless?

Yes, you can use bone-in pork roast instead of boneless! However, keep in mind that cooking time may be longer due to the extra fat content.

Q: Can I store leftovers in the fridge?

Yes, you can store leftovers in the fridge! In fact, this dish tastes even better after being refrigerated overnight and reheated the next day.

Q: Can I add potatoes to this recipe?

Yes, you can add potatoes to this recipe! Simply peel and chop 2-3 medium-sized potatoes and add them to the slow cooker along with the other ingredients.

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