Pork and Sauerkraut in Crock Pot

This tender pork loin with tangy sauerkraut and apples made in a crockpot makes the perfect Pork and Sauerkraut in Crock Pot.

Recipe for Sauerkraut and Pork in Crock Pot

Certain meals bring with them a nostalgic feel or aroma that reminds us of a grandparent.

Sauerkraut falls into this category when memories of the past and special holidays come to mind.

With minimal time and effort this recipe comes together. After searing the pork roast, you will have hours of freedom on your hands.

Low and slow, the crockpot will do the work and the whole house will be filled with amazing aromas.

Even if your crew thinks they don’t like sauerkraut, they will have the opportunity to give it a try.

As you shred the pork roast, hold out a few servings of meat to be served sans sauerkraut.

We suggest serving it with easy mashed potatoes.

Ingredients

• Pork loin roast or shoulder, cut in half to approximately 2.5 pounds
• Sauerkraut
• Pork gravy mix
• Apple
• Olive oil
• Apple juice
• Onion
• Spices: bay leaves, garlic, salt, black pepper, caraway seeds, brown sugar

Recipe Tips

• Don’t have gravy mix? Substitute with dry onion soup mix.
• Try a sweet apple variety to balance flavors.
• Drain a portion of sauerkraut juices off to reduce sodium intake.

How to make sauerkraut and pork roast in crock pot

Heat large skillet, when pan is hot, add olive oil and halved pork roast.

This recipe calls for using 2.5 pounds of pork loin or shoulder. We chose pork loin in this version.

Most pork loin comes packaged whole (7-10 pounds) or in half (3-5 pounds).

You can also find a variety of pork loin roasts that are around 2-3 pounds.

Check your package to see how large your pork tenderloin is and then cut it down to approximately 2.5 pounds.

Sear pork on all sides for approximately 2 minutes per side. Transfer the seared pork roast and any juices from the skillet to the crock pot.

Don’t forget to sear the pork. Searing adds big flavor.

Sprinkle gravy mix covering the surface of the pork.

Top with onion, garlic, salt, pepper, caraway seeds, and bay leaves.

Add the sauerkraut (with juice), covering the onions and spices.

Finally, in a liquid measuring cup, dissolve brown sugar into the apple juice and pour it into the crockpot.

Arrange diced apples throughout the slow cooker and cover with a lid. Cook on low for 8 hours or high for 4 hours.

Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should be cooked to 145° F, ensuring maximum flavor.

A digital meat thermometer may be used to ensure the pork.

Remove the meat from the crockpot and let it rest for 10-15 minutes. Use two meat forks to shred the pork to your desired consistency.

Shredding pork loin may be more difficult than shredding pork shoulder or tenderloin.

This is because pork loin is a leaner meat. Overcooking pork loin makes it more difficult to shred, so make sure you have your thermometer handy!

Serve shredded meat with sides or return shredded meat to crockpot and mix.

How long to cook pork and sauerkraut in crock pot

Factors to consider are the amount (pounds) of meat and if the crockpot is on a low or high setting.

For this recipe, we suggest a high setting for 4 hours of cooking time and 8 hours for the low setting.

It is important to test the internal meat temperature while still in the slow cooker to verify the meat has reached 145° F.

Remember, overcooking pork will make it tough.

Do you need to add liquid to crock pot when cooking?

Our recipe calls for 1/2 of apple juice as well as liquid from the sauerkraut packaging. The combination of these and juices from the meat should be plenty.

Add 1/4 cup of water to the slow cooker if your pork is drying out quickly.

You may want to turn the crock pot down to low if it is on high.

Do you need to sear pork before slow cooking?

The process of searing pork before slow cooking will help maximize flavor.

This will enhance the spices and ingredients as the slightly caramelized crust is created.

This step may be omitted if time is limited or if it is a matter of personal preference.

Is pork roast better in the oven or crock pot?

We have said it before and will say it again: low and slow is the way to go for tender, juicy pork roast.

If time doesn’t allow for a longer cooking session, turn up the heat and use the slow cooker’s high setting.

Is pork and sauerkraut high in sodium?

While sauerkraut is a low-calorie vegetable, the fermented cabbage does run on the higher side of sodium levels.

If you are watching your sodium intake, drain the juice off the canned sauerkraut and replace the liquid with additional apple juice.

Other recipes to try

This Roast Pork Loin in the Oven recipe has an Italian pork loin marinade and simple tips to make a juicy and tender pork loin roast.

This Pork Ribeye Roast recipe is impressive yet simple, includes the savory flavor of bacon, and will make you look like a kitchen superstar.

Our Ribs and Sauerkraut recipe makes an easy family meal that can be made in the oven, crock pot or instant pot.