This Crockpot Pork and Sauerkraut is the ultimate set-it-and-forget-it comfort meal. The pork becomes incredibly tender while the sauerkraut mellows into a savory, tangy delight. It’s a classic dish perfect for busy days or cozy gatherings.
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Why You’ll Love This Crockpot Pork and Sauerkraut
- Hands-off cooking: Just a few minutes of prep, then your slow cooker does the rest.
- Flavor transformation: Slow cooking mellows the sauerkraut and makes the pork juicy and shreddable.
- Rustic yet elegant: Impressive enough for guests but simple enough for a family dinner.
- Fantastic leftovers: The flavors meld and intensify overnight for easy meals.
Ingredients & Tools
- 1 (3-4 lb) boneless pork shoulder (Boston butt)
- 2 lbs fresh sauerkraut, drained but not rinsed
- 1 large yellow onion, thinly sliced
- 2 medium apples, cored and sliced (Granny Smith or Honeycrisp work well)
- 3 cloves garlic, minced
- 1 cup apple cider or unsweetened apple juice
- 1 tbsp brown sugar
- 1 tsp caraway seeds (optional, but highly recommended)
- 1 tbsp whole grain mustard
- 2 bay leaves
- 1 tsp black pepper
- 1 tbsp olive oil
- Salt to taste
Tools: A 6-quart or larger slow cooker, tongs, and a sharp knife.
Notes: Don’t rinse the sauerkraut—the liquid is packed with flavor. The apples and brown sugar provide subtle balancing sweetness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 18 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 8 hours | Total Time: 8 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip searing the pork. I know it feels like an extra step, but browning that pork shoulder first creates a beautiful, flavorful crust through the Maillard reaction. It adds a depth of flavor that you just can’t get from throwing it in raw, and it only takes a few minutes for a huge payoff.
- What’s the deal with caraway seeds? If you’re on the fence, just trust me on this one. They have a subtle, slightly sweet anise-like flavor that is the classic partner to sauerkraut. They don’t overpower; they just make the whole dish taste more authentic and complex.
- To drain or not to drain the sauerkraut? You want to drain it from its packing liquid, but please do not rinse it. Rinsing washes away all that wonderful tangy flavor we’re after. A gentle squeeze is all you need—we’re keeping the good stuff!
- Choosing your pork cut is key. You want a well-marbled pork shoulder (also called Boston butt). That fat is going to slowly render over the long cook time, basting the meat from the inside and guaranteeing it stays incredibly moist and tender.
How to Make Crockpot Pork and Sauerkraut
Step 1: Pat the pork shoulder completely dry with paper towels. This is crucial for getting a good sear. Season it generously on all sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the pork in the skillet. Sear it for about 3-4 minutes per side, until you have a deep golden-brown crust all over. You’ll hear it sizzle—that’s the sound of flavor developing!
Step 2: While the pork is searing, you can prep your slow cooker. Scatter the thinly sliced onion and apples across the bottom of the crock. This creates a flavorful bed for the pork to rest on. Add the drained sauerkraut, minced garlic, caraway seeds, and bay leaves over the top, and give everything a very gentle toss to combine.
Step 3: Once the pork is beautifully seared, transfer it directly on top of the sauerkraut and apple mixture in the slow cooker. In a small bowl or measuring cup, whisk together the apple cider, brown sugar, and whole grain mustard. Pour this mixture evenly over the pork and surrounding sauerkraut.
Step 4: Now for the easy part! Place the lid securely on your slow cooker. Set it to cook on LOW for 8 hours. I really don’t recommend the high setting for this recipe—the low and slow heat is what makes the pork so impossibly tender. Your house will start to smell absolutely incredible after a couple of hours.
Step 5: After the 8 hours are up, carefully remove the lid. The pork should be fork-tender and practically falling apart. Use two forks to gently shred the meat directly in the slow cooker. It will blend beautifully with the sauerkraut. Discard the bay leaves and give everything a final stir. Taste and adjust seasoning with more salt or pepper if needed.
Step 6: Let it rest for about 10-15 minutes before serving. This allows the pork to reabsorb some of those delicious juices, making every bite even more succulent. You’ll notice the sauerkraut has softened and taken on a lovely, savory-sweet character from the apples and pork drippings.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in sealed containers or bags for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on the stovetop with a splash of water or apple cider to prevent drying.
Serving Suggestions
Complementary Dishes
- Buttery Mashed Potatoes — The ultimate creamy, neutral base that soaks up the tangy, savory juices from the pork and sauerkraut like a dream.
- Soft, Warm Potato Dumplings or Spaetzle — These soft, pillowy carbohydrates are a classic pairing that add a wonderful, comforting texture to the meal.
- Simple Buttered Egg Noodles — A quick and easy side that provides a mild, soft backdrop, letting the main dish truly shine without any fuss.
Drinks
- A Crisp German Pilsner — The clean, slightly bitter hops cut beautifully through the richness of the pork and balance the tang of the sauerkraut perfectly.
- Dry Hard Apple Cider — Echoes the subtle apple flavors in the dish and its bright carbonation cleanses the palate between each hearty bite.
- A Light-Bodied Pinot Noir — Offers notes of red fruit and earth that complement the savory, slow-cooked meat without overwhelming the other flavors.
Something Sweet
- Warm Apple Strudel with Vanilla Ice Cream — Continues the apple theme in the most delightful way, offering a flaky, warm, and cold contrast that feels like a perfect ending.
- Dark Chocolate Pots de Crème — A rich, silky, and surprisingly elegant dessert that provides a deep, bitter-chocolate note to contrast the savory main course.
- Simple Gingerbread Cookies — The warm spices of molasses and ginger are a cozy, festive finish that pairs wonderfully with the hearty flavors of the meal.
Top Mistakes to Avoid
- Mistake: Rinsing the sauerkraut. I’ve mentioned it before, but it’s the number one mistake! You’re washing away all the complex, tangy flavor that makes this dish so special. Just a gentle drain is all you need.
- Mistake: Using a lean cut of pork. If you use pork loin or a lean tenderloin, it will become dry and stringy during the long cooking process. You need the marbled fat of a pork shoulder to keep everything moist and delicious.
- Mistake: Lifting the lid to peek. I know it’s tempting to check on progress, but every time you lift that lid, you let out a significant amount of heat and steam, which can add 15-20 minutes to your cooking time. Trust the process!
- Mistake: Skipping the sear. I’ve messed this up before too, thinking I could save time. The sear isn’t just for color; it creates a foundation of deep, savory flavor that permeates the entire dish. It’s a non-negotiable step for the best results.
Expert Tips
- Tip: Make it a day ahead. The flavors of dishes like this almost always improve overnight. Cook it, let it cool, and store it in the fridge. The next day, gently reheat it on the stove or in the slow cooker—you’ll be amazed at the difference.
- Tip: Get creative with leftovers. This shredded pork and sauerkraut makes an incredible filling for sandwiches on crusty rye bread, a topping for loaded baked potatoes, or even a filling for savory hand pies.
- Tip: Control the tang. If you find your sauerkraut is still a bit too sharp for your taste after cooking, you can stir in an extra teaspoon of brown sugar at the end to balance it out. Taste and adjust!
- Tip: Add a splash of acidity at the end. For a really bright finish, stir in a tablespoon of apple cider vinegar right before serving. It wakes up all the flavors and adds a lovely little zing.
FAQs
Can I use a different cut of pork?
You can, but I really don’t recommend it for this specific recipe. Pork shoulder (Boston butt) is ideal because of its high fat content and connective tissue, which break down over the long, slow cook to create that fall-apart tenderness. A leaner cut like a loin will dry out and become tough. If you must substitute, pork country-style ribs are your next best bet, as they have a bit more fat.
My sauerkraut came in a bag, is that okay?
Absolutely! Bagged, refrigerated sauerkraut is often the best choice because it’s typically fresher and contains live, active cultures (which is great for gut health!). Just be sure to give it a good sniff when you open it—it should smell tangy and fermented, but not unpleasantly sour or off. Canned sauerkraut works in a pinch, but it’s often pasteurized and can be a bit softer.
Can I cook this on HIGH instead of LOW?
Technically, yes—you can cook it on HIGH for about 4-5 hours. However, the texture of the pork will not be nearly as tender or shred as easily. The magic of this dish is in the low, gentle heat that slowly renders the fat and breaks down the tough fibers. If you’re short on time, using the high setting is an option, but the low and slow method is truly superior.
How should I store and reheat leftovers?
Let the leftovers cool completely before transferring them to an airtight container. They will keep in the refrigerator for up to 4 days. To reheat, I suggest doing it gently on the stovetop over low heat with a splash of water or apple cider to keep it from drying out. You can also use the microwave, but stir it every 30 seconds to ensure even heating.
Is it necessary to add the apples?
It’s not strictly necessary, but they do a wonderful job of balancing the acidity of the sauerkraut with their natural sweetness. As they cook, they soften and almost melt into the sauce, adding a subtle depth and complexity that you’d miss without them. If you don’t have apples, a tablespoon of applesauce can be stirred in as a substitute.
Crockpot Pork And Sauerkraut
Make tender Crockpot Pork and Sauerkraut with minimal effort. This classic slow cooker recipe is perfect for busy days. Get the easy recipe now!
Ingredients
For the Ingredients
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3-4 lb boneless pork shoulder (Boston butt)
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2 lbs fresh sauerkraut (drained but not rinsed)
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1 large yellow onion (thinly sliced)
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2 medium apples (cored and sliced (Granny Smith or Honeycrisp work well))
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3 cloves garlic (minced)
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1 cup apple cider or unsweetened apple juice
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1 tbsp brown sugar
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1 tsp caraway seeds (optional, but highly recommended)
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1 tbsp whole grain mustard
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2 bay leaves
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1 tsp black pepper
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1 tbsp olive oil
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Salt (to taste)
Instructions
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Pat the pork shoulder completely dry with paper towels. Season it generously on all sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the pork in the skillet. Sear it for about 3-4 minutes per side, until you have a deep golden-brown crust all over.01
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While the pork is searing, you can prep your slow cooker. Scatter the thinly sliced onion and apples across the bottom of the crock. Add the drained sauerkraut, minced garlic, caraway seeds, and bay leaves over the top, and give everything a very gentle toss to combine.02
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Once the pork is beautifully seared, transfer it directly on top of the sauerkraut and apple mixture in the slow cooker. In a small bowl or measuring cup, whisk together the apple cider, brown sugar, and whole grain mustard. Pour this mixture evenly over the pork and surrounding sauerkraut.03
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Place the lid securely on your slow cooker. Set it to cook on LOW for 8 hours.04
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After the 8 hours are up, carefully remove the lid. The pork should be fork-tender and practically falling apart. Use two forks to gently shred the meat directly in the slow cooker. Discard the bay leaves and give everything a final stir. Taste and adjust seasoning with more salt or pepper if needed.05
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Let it rest for about 10-15 minutes before serving.06
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