Pork and Sauerkraut in Crock Pot
This tender pork loin with tangy sauerkraut and apples made in a crockpot make the perfect Pork and Sauerkraut in the Crockpot.
Ingredients
- 2 lb. pork loin roast or pork shoulder
- 2 tablespoons olive oil
- 2 bay leaves
- 1 pork gravy mix package
- 1 onion sliced thick
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons caraway seeds
- 14 oz can of sauerkraut
- 1 apple diced
- ½ cup apple juice
- 1 tablespoon brown sugar
Instructions
- Heat large skillet, add olive oil and pork roast.
- Sear pork on all sides for approximately 2 minutes per side. Transfer seared pork roast and any juices from the skillet into crock pot.
- Sprinkle gravy mix covering 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.
- Dissolve brown sugar into the apple juice and pour into crockpot.
- Arrange diced apples throughout the slow cooker and cover with lid.
- Cook on low for 8 hours or high for 4 hours.
- Remove meat from crockpot and let rest for 10-15 minutes.
- Use two meat forks to shred pork to your desired consistency.
- Serve shredded meat with sides or return shredded meat to crockpot and mix together.
Notes
Test the internal meat temperature while still in the slow cooker to verify the meat has reached 145° F to 160° F.