Save This Recipe
We'll email this post to you, so you can come back to it later!
Whenever January rolls around and the days start layering up with gray skies and chilly winds, I can practically smell my grandma’s pork and sauerkraut bubbling away before I even walk in the door. This isn’t just any midwinter meal—it’s a tradition, a little superstition, and easily one of my all-time comfort food loves. We made it every single New Year’s Day (and honestly, a handful of other blustery days when someone just needed a pick-me-up). Something about that tangy sauerkraut with tender pork, all slow-cooked together, just feels like a cozy hug you can eat. Plus, pop it in the Crock Pot and you’re off the hook for dinner. Hands-free magic—that’s my kind of winter dinner hero.
Why You’ll Love This
- It’s a total one-pot wonder—toss everything in the slow cooker and let it do the work.
- The pork turns meltingly tender (no dry, flavorless meat here).
- That sauerkraut adds the best tangy bite—it seriously makes the whole dish sing.
- Comfort food at its finest: hearty, warm, and perfect for chilly nights.
- It’s a classic winter dish that’s traditional (and, if you’re superstitious, brings good luck for the year ahead!).
- Leftovers are even better the next day—promise!
- Super adaptable to your family’s tastes (see my swaps and flavor twists below).
Ingredient Notes & Tips
Pork Roast: I usually go for a boneless pork loin or shoulder roast—shoulder (sometimes called “butt”) is my favorite for extra juicy, fall-apart meat, but loin works if you want it a bit leaner. A 2-3 lb roast is perfect for a standard slow cooker.
Sauerkraut: Go with bagged or jarred, whatever you find! Draining it keeps the dish from going watery, but if you love a strong tang, don’t rinse it. For milder flavor, give it a quick rinse under cold water (my husband likes it extra tangy, but I’m on Team Milder these days—try both ways and see what you love).
Onion: One yellow onion, sliced or diced. It melts right in for natural sweetness.
Apple (optional): One Granny Smith or whatever tart apple you’ve got on hand. Chopped up, it brings a little sweetness and mellow fruitiness that balances the kraut.
Brown Sugar (optional): A tablespoon or two if you like a kiss of sweetness with your savory.
Caraway Seeds (optional): Classic in German-style recipes—herby, a little licorice-y. Add a teaspoon if you love that flavor, skip if you don’t.
Chicken Broth: Just a splash (1 cup or so) to keep things moist and help the flavors mingle. You can use water in a pinch.
Salt & Pepper: Not too much—remember, sauerkraut is already salty! Wait to season until after cooking if you’re unsure.
Potatoes (optional): This isn’t traditional, but I often tuck a few halved baby potatoes in with the pork. Makes it a real one-pot meal!
How to Make Pork and Sauerkraut in the Crock Pot
Honestly, this is as hands-off as dinner gets. Let your slow cooker work its magic while you go about your day. Here’s how I do it—messy apron, coffee in hand, 90s playlist on in the background (always helps):
- Layer the goodness.Start by spraying the inside of your Crock Pot with a little nonstick spray (makes cleanup a breeze). Scatter the sliced onion in the bottom. If you’re adding apple or potatoes, toss ’em in now—spread them out for even flavor. Next, pile in all that drained sauerkraut right on top. Sprinkle caraway seeds here if you’re using them. Give everything a quick toss so it’s snuggled in together.
- Get cozy with the pork.Pat your pork roast dry and sprinkle it with a little salt and pepper. Nestle the roast right on top of the kraut. (If your roast is huge, you can cut it into a few chunks to fit.) Sprinkle a tablespoon or two of brown sugar over everything if you like things a little sweet—this is optional, but it does add a wonderful little counterpoint to the tang.
- Add the broth (& a pep talk).Pour chicken broth (or water) over the top. Lid on, pat yourself on the back—it’s basically done!
- Slow cook your way to happiness.Set your slow cooker to LOW and cook for 8-10 hours. Yes, it really does need that full, slow braise for the pork to get ultra-tender and the sauerkraut to mellow out. If you’re short on time, HIGH for about 5-6 hours works, but trust me… low and slow is worth it.
- Final touches!Once it’s done, the pork should shred easily with a couple of forks. I usually take it out, shred it, and stir it back into the kraut for max flavor melding. Taste and add a little more salt or pepper if needed (sometimes I stir in a dab of extra brown sugar too, depending on my mood or hunger level).
Flavor Twists & Easy Variations
- Spicy Kick: Toss in a teaspoon of smoked paprika or a pinch of red pepper flakes for a gentle warmth.
- Herby Goodness: Add a few fresh thyme sprigs, or stir in some chopped parsley at the end for color and freshness.
- Make It a Meal: If you don’t want to fuss with sides, nestle chunks of carrot, turnip, or even sweet potatoes right alongside everything at the start.
- German-Style Bratwurst: Halfway through the cook, add a few bratwurst links on top of the pork for a double-meat treat (my teenage son requests this every January!).
- Change up the Sauerkraut: Try a flavored kraut (like garlic dill or apple-caraway) if your store carries options.
- No Pork? No Problem! Chicken thighs work surprisingly well here—just cut the cook time down to 5-6 hours on low so they don’t get mushy.
Storage & Reheating Tips
Leftovers? Oh, you’ll be glad you have ’em. Pork and sauerkraut gets even better the next day—the flavors cozy up overnight and the kraut gets sweet and mellow. Let everything cool, then pack it into airtight containers. It’ll keep up to 4 days in the fridge.
To reheat, scoop a portion into a pan and warm gently over medium heat until hot. Or, if you’re like me and always in a hurry, zap it in the microwave for a minute or two, stirring halfway through. Add a splash of broth if it seems dry (though it rarely does). You can even freeze portions for up to three months—just thaw overnight in the fridge and reheat as above. Total lifesaver in the deep freeze of February!
Cozy Serve Ideas
We’re creatures of habit, so I always serve this with mashed potatoes or a hunk of crusty bread (to soak up juices, of course). If you’re feeling fancy, a crisp winter salad with apples and walnuts is lovely on the side, and maybe a cold beer or a mug of apple cider for tradition’s sake.
Thanks for Stopping By!
I hope this Crock Pot pork and sauerkraut brings you as much comfort (and maybe a little luck?) as it does for my family. If you have questions or want to share your own twist, drop a note in the comments—I love hearing how you make these recipes your own! Stay warm, enjoy every cozy bite, and remember: sometimes a simple, old-school meal is just what your winter soul needs.
Pork and Sauerkraut in the Crock Pot
Ingredients
- 2-3 lbs Pork Roast (boneless loin or shoulder)
- 1 bag or jar Sauerkraut drained
- 1 Yellow Onion sliced or diced
- 1 Apple (optional) Granny Smith or tart apple, chopped
- 1-2 tbsp Brown Sugar (optional)
- 1 tsp Caraway Seeds (optional)
- 1 cup Chicken Broth
- Salt & Pepper to taste
- Potatoes (optional) halved baby potatoes
Instructions
- Spray the Crock Pot with nonstick spray. Add onions, apple, potatoes, sauerkraut, and caraway seeds.
- Season pork roast with salt and pepper and place on top. Add brown sugar if desired.
- Pour chicken broth over the top.
- Cook on LOW for 8-10 hours. Shred pork and stir back into kraut.
- Adjust seasoning with salt, pepper, and brown sugar if needed.
