Slow Cooker Pork and Sauerkraut Recipe

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Slow Cooker
  • Cuisine: German


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.


Units Scale
  • 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)


  1. Sprinkled pork all over with 1/2 teaspoon of the garlic powder, the salt, and 1/4 teaspoon of black pepper.
  2. 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).
  3. 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.
  4. Cook on low until an instant read thermometer in the middle of the roast reaches 145°F, about 6 hours.
  5. Transfer the roast to a cutting board to rest.
  6. Set a strainer over a large bowl. Scoop the sauerkraut into the strainer and drain off excess liquid.
  7. Slice the pork and serve it with the sauerkraut.