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
Scale
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
