Sauerkraut and Pork Loin in the Crockpot
Sauerkraut and pork loin in the crockpot is an old-fashioned, easy dinner. The pork cooks gently over tangy kraut and apples, and the slow cooker does all the work until the roast is sliceable and juicy.
6
servings15
minutes6
hoursA pork loin roast cooks on a bed of sauerkraut, apples and onions with a little brown sugar. The kraut turns mild and the pork stays tender.
Ingredients
3 lb boneless pork loin roast
1 jar (32 oz) sauerkraut, drained
2 Granny Smith apples, cored and sliced
1 large yellow onion, sliced
1/4 cup packed brown sugar
1 cup apple cider or apple juice
1 tablespoon caraway seeds
2 tablespoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons butter
Directions
- Pat the pork dry and rub with mustard, salt, pepper and garlic powder.
- Heat the olive oil in a large skillet over medium-high heat and sear the pork 2 to 3 minutes per side until browned.
- Spread the sauerkraut, apples and onions in the bottom of a 6-quart slow cooker. Sprinkle with brown sugar and caraway seeds.
- Pour the cider over the kraut mixture.
- Place the pork on top of the kraut, fat side up. Dot with butter.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the pork reaches 145 degrees F in the center.
- Check the temperature at the 4 hour mark on LOW. A loin cooks faster than a shoulder.
- Move the pork to a board, tent with foil and rest 10 minutes.
- Slice into 1/2-inch pieces against the grain.
- Serve over the kraut with some of the juices.
Notes
- Rinse the kraut for a milder flavor, or skip it for a tangier one. Bagged or refrigerated kraut tastes fresher than canned. Add 1 pound of baby potatoes for a one-pot dinner. Leftovers keep 4 days in the fridge and reheat well in a covered pan.
Why pork and kraut are a classic pair
The acid in sauerkraut softens pork gently as it cooks, while the fat in the roast mellows the sour edge of the kraut. The result is a tangy but balanced dish that has been served in homes across the Midwest for generations. Another nice thing about this meal is how little attention it needs. Once the pork is in the pot, nothing needs stirring, basting or watching, which is exactly why people have been making it on busy days for decades.
Pork loin is lean, so the slow cooker has to be used with care. The bed of kraut and apples keeps the roast out of direct heat and fills the pot with steam, so the meat stays juicy as long as you pull it on time. The apples cook down into a soft, sweet relish that cuts the sour taste of the kraut and gives the dish its balance.
Ingredient notes for the pork and kraut
Pork loin: A center-cut boneless roast gives even slices. Do not confuse it with tenderloin, which is much smaller and cooks in half the time.
Sauerkraut: Refrigerated kraut in a bag or jar has a fresher crunch and flavor than canned. Drain it well but do not rinse unless you want it very mild.
Granny Smith apples: Their tart flavor holds up to the cook and balances the brown sugar. Sweeter apples can turn to mush.
Caraway seeds: A traditional pairing with cabbage. They add a faint anise note.
Apple cider: Adds sweetness and moisture. Chicken broth works if you want less sugar.
Brown sugar and mustard: Sugar softens the sour edge, and mustard gives the roast a sharp crust of flavor. Use Dijon or spicy brown, not yellow.
Tips for juicy pork loin
Use a thermometer: The most common mistake is cooking a loin until it is dry. Pull the roast at 145 degrees F and let it rest. It will rise a few degrees. If the kraut smells very sharp after draining, rinse half of it under cold water and mix it with the unrinsed half.
Sear first if you can: Browning adds a roasted flavor to the surface and helps the roast look appealing when sliced. Skip it if you are short on time.
Rest before slicing: Ten minutes under foil lets the juices settle so the slices do not dry out.
Swaps and variations
For a lighter dish, skip the butter and use less brown sugar. A pork shoulder works if you want pulled pork instead, and then it needs 8 hours on LOW. Add a few sliced sausages for a heartier pot, or use red cabbage in place of some of the kraut. Serve this meal with a handful of baby potatoes tucked around the kraut if you like a one-pot dinner.
Do not add the pork loin to a cooker that is too large. The thin layer of liquid evaporates and the roast dries out.
What to serve with it
Serve the pork with mashed potatoes, buttered egg noodles or crusty rye bread to soak up the juices. A spoonful of grainy mustard on the side adds a sharp note that goes well with the sweet and sour kraut. Pumpernickel or rye rolls with butter make a good side.
Storing and reheating
Store slices and kraut together in the fridge for up to 4 days. Freeze in portions for up to 2 months.
Reheat in a covered skillet over low heat with a splash of apple juice, or microwave covered in short bursts until warm.
Sauerkraut and Pork Loin in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 13, led by boneless pork loin roast, jar (32 oz) sauerkraut, Granny Smith apples, yellow onion
Tips for Sauerkraut and Pork Loin in the Crockpot
Rinse the kraut for a milder flavor, or skip it for a tangier one. Bagged or refrigerated kraut tastes fresher than canned. Add 1 pound of baby potatoes for a one-pot dinner. Leftovers keep 4 days in the fridge and reheat well in a covered pan.
Sauerkraut and Pork Loin in the Crockpot FAQ
How long does Sauerkraut and Pork Loin in the Crockpot take?
Sauerkraut and Pork Loin in the Crockpot takes 6 hours of cooking after 15 minutes of prep.
How many people does Sauerkraut and Pork Loin in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Sauerkraut and Pork Loin in the Crockpot?
13 ingredients, led by boneless pork loin roast, jar (32 oz) sauerkraut, Granny Smith apples, yellow onion. Amounts are in the recipe card above.
