Slow Cooker Pork and Sauerkraut Recipe
Introduction
This Slow Cooker Pork and Sauerkraut recipe is a comforting and flavorful dish perfect for a hearty meal. With tender pork shoulder slowly cooked alongside tangy sauerkraut and fragrant spices, it’s an easy way to enjoy a classic combination with minimal effort.
Ingredients
- 2.5-3 lbs boneless pork shoulder, trimmed of excess fat
- 32 oz sauerkraut, drained and lightly rinsed if desired
- 1 large yellow onion, thinly sliced
- 1 medium apple, peeled and diced (optional)
- 1/2 cup apple juice or water
- 1 tsp caraway seeds (optional)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1 bay leaf (optional)
- 1 tbsp brown sugar (optional)
Instructions
- Step 1: Pat pork shoulder dry with paper towels. Trim excess fat, leaving a little for flavor. Season all sides with salt and pepper.
- Step 2: In a large bowl, combine sauerkraut, sliced onion, diced apple (if using), caraway seeds, and brown sugar (if using). Toss to mix evenly.
- Step 3: Add half of the sauerkraut mixture to the bottom of the slow cooker. Place seasoned pork shoulder on top. Pour apple juice or water around the edges. Add bay leaf if using.
- Step 4: Spread remaining sauerkraut mixture over the pork, covering it well. Cover the slow cooker tightly.
- Step 5: Cook on low for 8-9 hours, or until pork is fork-tender and easily shreds. (High for 4-5 hours works in a pinch.)
- Step 6: Remove pork with tongs and shred with two forks, discarding large fat pieces. Return shredded pork to the slow cooker and gently mix with sauerkraut. Taste and adjust seasoning.
- Step 7: Serve hot, garnished with fresh parsley or paprika if desired.
Tips & Variations
- Rinsing the sauerkraut lightly helps reduce excess sourness if you prefer a milder flavor.
- Adding diced apples provides a subtle sweetness that balances the tanginess of the sauerkraut.
- Caraway seeds complement the pork and sauerkraut beautifully but can be omitted if unavailable.
- Use apple juice for cooking instead of water to enhance the dish’s fruity notes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of pork?
Yes, but pork shoulder is ideal for slow cooking due to its fat content and tenderness. Other cuts like pork butt or picnic roast can work, but leaner cuts may be less tender.
Do I have to rinse the sauerkraut?
No, rinsing is optional. Rinsing reduces the sourness if you prefer a milder taste, but using it straight from the jar adds more flavor depth.
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Slow Cooker Pork and Sauerkraut Recipe
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Pork and Sauerkraut recipe is a hearty and comforting dish perfect for a hands-off meal. Tender pork shoulder cooks slowly with tangy sauerkraut, onions, and optional apples for a subtle sweetness. Seasoned with caraway seeds and simmered with apple juice, this traditional Eastern European-inspired dish delivers rich flavors with minimal effort and is ideal for family dinners or meal prepping.
Ingredients
Main Ingredients
- 2.5–3 lbs boneless pork shoulder, trimmed of excess fat
- 32 oz sauerkraut, drained and lightly rinsed if desired
- 1 large yellow onion, thinly sliced
- 1 medium apple, peeled and diced (optional)
- 1/2 cup apple juice or water
Spices and Seasonings
- 1 tsp caraway seeds (optional)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1 bay leaf (optional)
- 1 tbsp brown sugar (optional)
Instructions
- Prepare the Pork: Pat the pork shoulder dry with paper towels and trim any excess fat, leaving a little for flavor. Season the pork evenly on all sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Mix the Sauerkraut Mixture: In a large bowl, combine the drained sauerkraut, thinly sliced onion, diced apple if using, caraway seeds, and brown sugar if using. Toss everything together to distribute the ingredients evenly.
- Layer Ingredients in Slow Cooker: Add half of the sauerkraut mixture to the bottom of the slow cooker. Place the seasoned pork shoulder on top of this layer. Pour apple juice or water around the edges of the pork to help keep it moist. Add the bay leaf if using.
- Add Remaining Sauerkraut Mixture: Spread the remaining sauerkraut mixture over the pork shoulder, ensuring it is well covered. Cover the slow cooker tightly with the lid to maintain moisture during cooking.
- Slow Cook the Pork: Cook the pork on low heat for 8 to 9 hours, or until the meat is fork-tender and easily shreds. If short on time, cook on high for 4 to 5 hours, though low is preferred for tenderness.
- Shred and Combine: Remove the pork from the slow cooker using tongs. Shred the meat with two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and gently mix it with the sauerkraut and its juices.
- Serve: Taste and adjust salt and pepper if needed. Serve the dish hot, optionally garnished with fresh parsley or a sprinkle of paprika for color and extra flavor.
Notes
- For a less tangy sauerkraut flavor, rinse it lightly before using.
- Using apple juice enhances the natural sweetness and helps tenderize the pork.
- Caraway seeds add traditional flavor but can be omitted if unavailable.
- Slow cooking low and slow yields juicier, more tender pork compared to high heat.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Eastern European
Keywords: slow cooker pork, pork and sauerkraut, crockpot pork recipes, easy slow cooker meals, Eastern European pork dish
