I’ve used a pork loin for this recipe but you can use a pork butt or pork shoulder for a juicier roast.
Then, of course, there’s sauerkraut in there. Along with the sauerkraut, there are sliced apples for a hint of sweet, and caraway seeds because they go so well with the cabbage and apple flavors. There’s a sliced onion in there too. And butter! So many great flavors. Everything cooks in the slow cooker together until the pork is cooked through to 145°F, about 6 hours on low. 145°F is the minimum recommended for pork loin by the National Pork Board. Some people find that a bit rare for pork. If you like your pork more well done, go for 160°F.
Note that when it’s done, the sauerkraut might be watery. This is from the liquid that comes out of the pork while it cooks, and the liquid in the sauerkraut itself. Don’t worry! Take the pork loin out and let it rest. Then pour the sauerkraut mixture into a strainer set over a large bowl to let it drain. Then slice the pork and serve with that delicious sauerkraut mixture. Yum!
I wish you peace, joy, and love in the year ahead. Happy New Year!
Let’s have a lucky year! Start it out with this Slow Cooker Pork and Sauerkraut, a traditional dish that brings luck and joy to the year ahead.
3 lb. pork loin
3/4 tsp. garlic powder, divided
1/2 tsp. salt
1/4 + 1/8 tsp. black pepper, divided
1 Tbsp. olive oil
16 oz. sauerkraut, not drained or rinsed
2 granny smith apples, peeled, cored and sliced
1 small onion, sliced
2 Tbsp. unsalted butter, cut into small pieces
2 Tbsp. brown sugar
1 tsp. caraway seeds (optional)
Sprinkled pork all over with 1/2 teaspoon of the garlic powder, the salt, and 1/4 teaspoon of black pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the pork loin, fat side down. Cook until browned, 4-5 minutes. Flip over and brown other side for 4-5 minutes. Transfer pork to a slow cooker (cut it in half if it doesn’t fit).
In a large bowl combine the sauerkraut, 1/4 teaspoon garlic powder, 1/8 teaspoon black pepper, apples, onion, butter, brown sugar, and caraway seeds (if using). Spread around and over pork loin in the slow cooker.
Cook on low until an instant read thermometer in the middle of the roast reaches 145°F, about 6 hours.
Transfer the roast to a cutting board to rest.
Set a strainer over a large bowl. Scoop the sauerkraut into the strainer and drain off excess liquid.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
DO YOU NEED MORE TIME?
I’m with you! Time is something that too easily slips away. Listen to my podcast, Time Management Insider, to learn how to streamline your household tasks so that you have more time for the things you really want to do!