Pork and Kraut in the Crockpot
Pork and kraut crockpot dinners are a classic cold-weather meal. A pork shoulder roast simmers with sauerkraut, apples and onion until it falls apart, and the sauerkraut mellows into something sweet and tangy.
8
servings15
minutes8
hoursA tender pork roast cooked with sauerkraut, apples and onion. Sweet, tangy and easy to pull apart.
Ingredients
3 lb boneless pork shoulder roast, trimmed
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon caraway seeds
1 tablespoon olive oil
1 large yellow onion, sliced
2 Granny Smith apples, cored and sliced
2 jars (24 oz each) sauerkraut, drained and rinsed lightly
1/4 cup packed light brown sugar
1 cup low-sodium chicken broth
1 tablespoon Dijon mustard
2 bay leaves
1 teaspoon garlic powder
Mashed potatoes, for serving
Directions
- Rub the pork with salt, pepper and caraway seeds.
- Heat the olive oil in a skillet over medium-high heat. Brown the pork for 3 to 4 minutes per side.
- Spread the onion and half of the apples across the bottom of a 6-quart slow cooker.
- Place the pork on top. Add the sauerkraut, remaining apples, brown sugar, garlic powder and bay leaves around and on top of the meat.
- Whisk the broth and mustard together and pour it over everything.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours.
- The pork is done when it reaches at least 145°F and shreds easily. For pulled texture, aim for 195°F.
- Remove the bay leaves and lift the pork to a board.
- Shred the pork with two forks and stir it back into the sauerkraut mixture.
- Serve hot over mashed potatoes with some of the juices.
Notes
- Pork loin works but dries faster, so cook only 5 to 6 hours. Add a cup of dry white wine instead of the broth. Skip the brown sugar if you like it extra sour. Refrigerate up to 5 days. Freeze for 3 months. Serve with rye bread and sausages.
Why pork and kraut belongs in a slow cooker
Pork shoulder is rich and marbled, and sauerkraut is sharp and salty. Together in a slow cooker over eight to nine hours on LOW, they balance each other. The fat bastes the meat, the kraut softens and turns mellow, and the apples add sweetness that smooths the tang.
This is an old-fashioned dinner that many families make for a New Year table, and it fits the slow cooker perfectly. You put it together in fifteen minutes and wait for the pork to fall apart into tender chunks that soak up the juices. A 6-quart cooker fits a three-pound roast with two jars of kraut. Do not fill it above two-thirds so the liquid can bubble.
Ingredient notes
Pork shoulder: Choose a boneless roast with good marbling. Trim only the thickest layers of fat, since the rest melts and keeps the meat moist.
Sauerkraut: Drain it and give it a quick rinse for a milder flavor. Skip the rinse if you like a stronger tang. Refrigerated sauerkraut tastes fresher than canned.
Granny Smith apples: Their tartness and firm flesh hold up to the long cook. Slice them thick so they do not fall apart.
Brown sugar: A quarter cup balances the acidity of the kraut without making the dish sweet.
Caraway seeds: They are the traditional spice for kraut. Use them whole, and crush them lightly to release more flavor.
Chicken broth and Dijon: The broth keeps the bottom of the crock from scorching, and a spoonful of mustard adds a sharp edge that fits the kraut. Bay leaves add a quiet, herby note.
Tips for the best result
Brown the pork first: The most common mistake is skipping the sear. Five minutes in a hot skillet gives the meat a rich crust and deep flavor.
Layer, do not mix: Put the onions and apples on the bottom, set the pork on top, and cover with kraut. The juices from the pork run down through the layers.
Cook until it shreds: The pork should be tender enough to pull apart with a fork, well past 145°F. If it still resists at eight hours, give it another hour.
Swaps and variations
Use bone-in pork chops or country-style ribs in place of the shoulder, and shorten the time to five or six hours on LOW. Add a few smoked sausage links for a heartier dish. Swap the chicken broth for beer or apple cider for a different flavor. Replace the brown sugar with a spoonful of honey.
Do not use lean pork loin here. It dries out and turns stringy over eight hours. If you want a sweeter dish, add a cup of unsweetened applesauce. Add sliced kielbasa in the last two hours for extra smoke.
What to serve with pork and sauerkraut
Mashed potatoes are the classic partner, since they soak up the juices and soften the tang. Add buttered egg noodles, roasted carrots or a sliced rye bread with butter. A spoonful of mustard on the side finishes the plate. Serve with a cold beer or hard cider if you like. The dish also reheats well for sandwiches on rye.
Storing, freezing and reheating
Refrigerate the pork and kraut in its juices for up to four days. Reheat in a covered pot over low heat, adding a splash of broth if it looks dry.
The dish freezes for up to three months in freezer bags with some of the juices. Thaw overnight and reheat gently. The flavor often tastes even better the next day.
Pork and Kraut in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 14, led by boneless pork shoulder roast, salt, black pepper, caraway seeds
Tips for Pork and Kraut in the Crockpot
Pork loin works but dries faster, so cook only 5 to 6 hours. Add a cup of dry white wine instead of the broth. Skip the brown sugar if you like it extra sour. Refrigerate up to 5 days. Freeze for 3 months. Serve with rye bread and sausages.
Pork and Kraut in the Crockpot FAQ
How long does Pork and Kraut in the Crockpot take?
Pork and Kraut in the Crockpot takes 8 hours of cooking after 15 minutes of prep.
How many people does Pork and Kraut in the Crockpot serve?
This recipe makes 8 servings.
What do I need to make Pork and Kraut in the Crockpot?
14 ingredients, led by boneless pork shoulder roast, salt, black pepper, caraway seeds. Amounts are in the recipe card above.
