Slow Cooker Pork and Sauerkraut
This classic slow cooker pork and sauerkraut is rich, tangy, and deeply comforting. The pork becomes fall-apart tender as it cooks low and slow over sauerkraut and apple juice, creating a beautifully balanced dish that’s perfect for cold days or traditional holiday meals.
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Ingredients
- 3 to 4 lb pork shoulder or pork butt
- 2 lb sauerkraut with juices
- 1 cup apple juice or apple cider
- salt and black pepper to taste
Instructions
- Lightly grease the slow cooker for easier cleanup.
- Add sauerkraut with its juices to the bottom and spread evenly.
- Pour apple juice over the sauerkraut.
- Pat pork dry, season with salt and pepper, and place on top of the sauerkraut.
- Cover and cook on LOW for 8–10 hours until pork is tender and easily shredded.
- Remove pork, shred with forks, discard excess fat, then return to the slow cooker.
- Stir pork and sauerkraut together and let sit on WARM for 10–15 minutes before serving.
Notes
Serve over mashed potatoes, egg noodles, or rice to soak up the flavorful juices. For a slightly sweeter profile, add sliced apples before cooking.
Nutrition
Serving: 1servingsCalories: 701kcalCarbohydrates: 11.3gProtein: 46.3gFat: 50.3gSaturated Fat: 17.8gCholesterol: 217mgSodium: 1042mgFiber: 4.5gSugar: 6.3g
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