slow cooker pork roast with sauerkraut recipe

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

I’ve been making this slow cooker pork roast with sauerkraut recipe for years, and it’s always a hit with my family. The combination of tender pork and tangy sauerkraut is a match made in heaven.

I love how easy it is to throw all the ingredients into the slow cooker and let it do the work while I’m busy with other things. It’s perfect for a weeknight dinner or a special occasion.

My kids love it because it’s a hearty, comforting meal that’s sure to fill them up after a long day at school. And as a bonus, it’s incredibly healthy – the sauerkraut is packed with probiotics and antioxidants, and the pork is lean protein that’s easy on the budget.

I like to serve it with some crusty bread or over mashed potatoes, but you can customize it however you like. One thing’s for sure – this recipe will become a staple in your household just like it has in mine.

Slow Cooker Pork Roast with Sauerkraut

Slow Cooker Pork Roast with Sauerkraut

4.7 from 1986 votes

A tender and tangy pork roast cooked low and slow with sauerkraut, apples, and caraway seeds. This easy one-pot meal is perfect for a comforting dinner with minimal effort.

Prep Time15 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pork Roast

3 lbs boneless pork shoulder or butt
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Sauerkraut Mixture

1 lb sauerkraut, drained and rinsed
1 medium apple, peeled and grated
1 small onion, thinly sliced
2 cloves garlic, minced
1 tsp caraway seeds
1/2 cup chicken broth
1 tbsp brown sugar

👨‍🍳Directions

1Pat the pork roast dry with paper towels.
2Season all sides evenly with salt and black pepper.
3Heat olive oil in a large skillet over medium-high heat until shimmering.
4Sear the pork roast in the hot skillet for 3 to 4 minutes per side until deeply browned.
5Transfer the roast to a plate and set aside.
6In the slow cooker, combine the drained sauerkraut, grated apple, sliced onion, minced garlic, caraway seeds, chicken broth, and brown sugar.
7Stir well to mix.
8Place the seared pork roast on top of the sauerkraut mixture.
9Cover the slow cooker and cook on low for 8 hours, or until the pork is fork-tender and reaches an internal temperature of 195°F.
10Carefully remove the pork roast from the slow cooker and let it rest for 10 minutes.
11Shred or slice the meat and serve it with the sauerkraut mixture.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 120mg🧂Sodium: 1100mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 7g🥩Protein: 45g

📝Notes

For extra flavor, add 1/2 cup of dry white wine or apple cider to the sauerkraut mixture. Leftovers can be stored in the refrigerator for up to 4 days.

Watch Video Of How Slow Cooker Pork Roast with Sauerkraut Works

This slow cooker pork roast with sauerkraut recipe is a true comfort food classic – hearty, satisfying, and packed with nutrients. It’s perfect for any occasion, whether you’re hosting a big family gathering or just need something easy and delicious after a long day.

The best part? It’s incredibly easy to make and requires minimal effort from you – just throw everything into the slow cooker and let it do its magic while you’re busy with other things.

❓ Frequently Asked Questions About Slow Cooker Pork Roast with Sauerkraut

1. What type of slow cooker is best for this recipe?

I use a 6-quart Hamilton Beach slow cooker, but you can use any size that fits your needs. Just be sure to adjust the cooking time accordingly if you’re using a smaller or larger slow cooker.

2. Can I use regular cabbage instead of sauerkraut?

While you can use regular cabbage, it won’t have the same tangy flavor as sauerkraut. Sauerkraut is fermented in its own juices, which gives it that distinctive taste and texture.

3. How do I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. When reheating, make sure the pork reaches an internal temperature of 165°F (74°C) to ensure food safety.

4. Can I make this recipe in a Dutch oven?

Yes, you can make this recipe in a Dutch oven on your stovetop or in the oven! Simply brown the pork and cook the vegetables before transferring everything to the Dutch oven and covering it with a lid.

5. What are some good side dishes to serve with this recipe?

Some ideas include roasted vegetables like carrots and Brussels sprouts, creamy mashed potatoes, or crusty bread for sopping up all those delicious juices.

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