Slow Cooker Pork and Sauerkraut
Slow Cooker Pork and Sauerkraut made with pork shoulder seasoned, seared, and rested on onions and apples, slow cooked with sauerkraut and apple cider until tender and juicy!
Slow Cooker Pork and Sauerkraut is a traditional dinner to serve on New Year’s Day for good luck in the new year! You can serve this with mashed potatoes, boiled baby potatoes, or rice, or as a sandwich (just like pulled pork). It’s an easy meal that’s great for busy weeknights or chilly days. This German dish may be your new favorite family dinner!
If you loved this recipe, you may also love my Slow Cooker Pork Roast, or my Slow Cooker Chicken and Potatoes!
Table of contents
Why You’ll Love This Recipe
Set It and Forget It – This is a really easy recipe that you can throw into the slow cooker and come back hours later to a hot and ready dinner!
Comfort Food – This pork shoulder gets so tender that it falls off the bone while you shred it with a fork. It’s the perfect comfort food!
Ingredients You’ll Need
Pork Shoulder Roast. I’m using bone-in pork shoulder. This can come with some skin on, I usually trim this off along with any large areas of fat. You want to leave some of the fat on for flavor, so don’t trim all of it. You can also use a boneless pork shoulder or a pork loin.
Pork shoulder or “picnic roast” is taken from the shoulder of the pig, from right above the front leg. Pork butt is higher on the leg than the pork shoulder, but technically still on the “shoulder” area of the pig. It can also be called “Boston butt”. You can use either of these cuts.
Onion. I used a simple white onion for this recipe. You can also use a yellow onion.
Apple. I like to use granny smith apples because they handle the heat well without becoming mushy.
Sauerkraut. You can usually find sauerkraut in bags in the refrigerated area of the grocery store, that’s the kind I use. You could also use canned sauerkraut, which has a weaker fermented flavor.
Caraway Seeds. This adds a really nice flavor that’s kind of nutty and earthy with a hint of anise. A little bit goes a long way, so I’m only adding a small amount.
Apple Cider. This adds a little bit of sweetness to balance out the savory notes in dish, and the acidity of the sauerkraut. You can also use regular apple juice or chicken broth.
Garlic. I use 2-3 garlic cloves, but you can add more if you’re a garlic lover.
Brown Sugar. This balances out the savory notes in the pork rub. Brown sugar also adds a nice subtle molasses note.
Seasoning. I made a simple pork rub using smoked paprika, onion power, garlic powder, black pepper, and dried mustard.
I’m not adding any extra kosher salt, because the sauerkraut is already pretty salty.
Kitchen Tools
For this slow cooker pork and sauerkraut recipe, you’ll need a large saute pan and a 6-7 quart slow cooker.
How to Make Slow Cooker Pork and Sauerkraut
Whisk together the spices (except caraway seeds) and gently press into all sides of the pork shoulder.
Add the olive oil to a large skillet over medium-high heat. Sear the pork on all sides, 2-3 minutes per side, until golden brown.
Place the sliced onion and apple pieces on the bottom of the slow cooker in an even layer.
Put the seared pork on top of the onions, pouring any leftover pan juices over top. Pour the apple cider over the pork shoulder.
In a mixing bowl stir together the sauerkraut and caraway seeds, and place around the sides of the pork shoulder. Put the minced garlic on top.
Put the lid on the slow cooker and cook on low for 6-7 hours, or until the roast is fully cooked and shreds easily with a fork.
Recipe Variations
- Give this a kick of heat with some red pepper flakes, hot sauce, hot mustard, or cayenne pepper.
- If you want a leaner cut, use pork chops or a pork loin roast (not pork tenderloin, that’s different). Or try this using country style pork ribs.
- Instead of apple cider, you can use chicken broth or gluten free beer.
Recipe Tip! If you want to make the sauerkraut a little more mild, you can rinse it in a mesh strainer before adding it to the slow cooker.
Frequently Asked Questions
If your pork shoulder is too tough, place the lid on the crock pot and let it continue to cook for longer. The pork contains connective tissue that breaks down as it cooks, so if it’s still tough (and not dry), it probably just needs some more cooking time. If your roast is about 4 pounds, it’ll need 6-7 hours on low. If it’s larger, it may need more time.
Recipe Tip! I don’t recommend cooking this on high if you want a falling-off-the-bone tender pork roast. Low and slow is the best method. If you do cook it on high, it might turn out a little more tough.
More Slow Cooker Recipes
- Slow Cooker Whole Chicken and Potatoes
- Crockpot Meatloaf and Potatoes
- Crock Pot Steak and Potatoes
- Slow Cooker Pork Shoulder
Storage
Refrigerate leftover crock pot pork and sauerkraut for 2-3 days in an airtight container.
Freeze in a freezer-safe container for 2-3 months. The sauerkraut may become mushy after being thawed.
Cooking Tips
- You don’t have to sear the pork roast on the stove top if you want to save time. It just adds another layer of flavor. If you skip this step, just season the pork and add it on top of the onions as normal.
- The cook times can vary depending on the size of your roast, with larger pieces taking longer to cook.
- Don’t open the lid of the slow cooker until the time is up, or you may increase the cooking time by letting the heat out.
Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!
Slow Cooker Pork and Sauerkraut
Ingredients
- 4 pound bone-in pork shoulder, trimmed of excess fat and skin
- 2 tablespoons extra virgin olive oil
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard
- 1 teaspoon black pepper
- 1 cup apple cider
- 1 large white onion, sliced
- 1 medium granny smith apple, peeled, cored, cut into small pieces
- 3 medium garlic cloves, minced
- 32 ounces sauerkraut, drained
- 1 teaspoon caraway seeds, (optional)
Equipment
- 1 6-7 quart slow cooker
- 1 large saute pan
Instructions
- Pat the pork shoulder dry with a paper towel. Whisk together the spices (except caraway seeds) and gently press into all sides of the pork shoulder. Add olive oil to a large skillet over medium-high heat. Sear the pork on all sides, 2-3 minutes per side, until golden brown.
- Place the sliced onion and apple pieces on the bottom of the slow cooker in an even layer. Put the seared pork on top of the onions, pouring any leftover pan juices over top. Pour the apple cider over the pork shoulder.
- In a mixing bowl stir together the sauerkraut and caraway seeds, and place around the sides of the pork shoulder. Put the garlic on top.
- Put the lid on the slow cooker and cook on low for 6-7 hours, or until the roast is fully cooked and shreds easily with a fork.
Notes
- I don’t recommend cooking this on high if you want a falling-off-the-bone tender pork roast. Low and slow is the best method. If you do cook it on high, it might turn out a little more tough.
- You don’t have to sear the pork roast on the stove top if you want to save time. It just adds another layer of flavor. If you skip this step, just season the pork and add it on top of the onions as normal.
- The cook times can vary depending on the size of your roast, with larger pieces taking longer to cook.
- Don’t open the lid of the slow cooker until the time is up, or you may increase the cooking time by letting the heat out.
Nutrition
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