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!
Servings: 6 servings
Calories: 404kcal
Equipment
- 1 6-7 quart slow cooker
- 1 large saute pan
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)
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
*The nutritional information is a rough estimate. You can reduce the sodium by draining the liquid and rinsing the sauerkraut before adding it to the slow cooker.
Click on the time in the instructions to start a timer!
Storage
Refrigerate leftovers for 2-3 days in an airtight container.
Freeze for 2-3 months. The sauerkraut may become mushy after being thawed.
Cooking Tips
- 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
Calories: 404kcal | Carbohydrates: 21g | Protein: 38g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 124mg | Sodium: 1045mg | Potassium: 1032mg | Fiber: 6g | Sugar: 13g | Vitamin A: 223IU | Vitamin C: 28mg | Calcium: 93mg | Iron: 5mg
