Pork and sauerkraut is my family's traditional New Year's day tradition meant to bring good luck in the New Year. This is my slow cooker pork and sauerkraut recipe that is cooked to perfection with a touch of sweetness with the addition of apples.
If you don't have a crockpot you can make an oven-roasted pork and sauerkraut recipe or even a sous vide pork and sauerkraut. There are benefits to each cooking method but the crockpot recipe is super simple and very much a set-it-and-forget-it type of meal.
Be sure to add Hoppin' John recipe aka Carolina beans and rice for an added bit of good luck in the New Year.
What cut of pork should be used?
This is the great debate on New Years Day. What cut of pork was used this year to make pork and sauerkraut? Was it the pork loin roast or was it the bone in pork loin. Some families will use a pork butt but I don't know any personally.
Everyone has their favorite. The bone in will give you another layer of flavor but the boneless pork loin will be easier to carve. Pork tenderloin is not recommended because it will not hold up to the extended cook time in the oven. Save your tenderloin for your pork tenderloin lemon piccata.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Crock Pot Pork and Sauerkraut Recipe:
- Pat the meat dry.
- Place the pork roast, fat side up, into a screaming hot pan and sear for at least 4 minutes.
- Flip the meat to sear on all sides until it takes on a lovely brown color.
- Remove the pork and place in the slow cooker.
- Saute the onion and the apple in the pan.
- Deglaze the pan, scraping up the pork bits.
- Pour the apples, onions and deglaze into the crock pot along with the rest of the sauerkraut on top of the pork.
- Cover and cook 8-12 hours on low or high for 5-7 hours.
- Remove from the crock pot and place the pork and sauerkraut mixture on a serving platter. Allow the meat to rest for 15 minutes before cutting to allow the juices to redistribute throughout the meat.
***If not using apples and onions in this recipe, still sear the pork and deglaze the pan with kraut juice.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Sarah's recommendation
7 qt. Crock-Pot
Perfect for Chicken, Roasts and Meals for 8+ people.
What to serve with pork and sauerkraut
Choose a side dish
Pork and Sauerkraut Sides
Mom will have a few hot dogs and apple juice for the kids and some homemade applesauce made with granny smith apples because she knows the kids are not fans of the tangy kraut. Kids know when all things sauerkraut have touched their food.
For sure we will have corn from the freezer and Aunt Cindy will make Rhodes rolls, because they are so easy! Beyond a simple dish of wide egg noodles smothered in butter, and mashed potatoes the following are traditional sides you can serve with pork and kraut. Here is the full list of what to serve with pork and sauerkraut.
FAQ's and Tips
Do I have to use apples and onions in this recipe?
Apples and onions are completely optional in this recipe and my aunt is probably clutching her pearls right now for suggesting it but hear me out. By caramelizing onions and adding an apple to this recipe will add an element of sweetness to the sauerkraut, cutting the tartness.
But if you are a kraut purist, and love the tang of the kraut leave the apple and onion out. But if you are a newbie to pork and sauerkraut I suggest adding them.
Why do Germans eat pork and sauerkraut?
Pork and sauerkraut have been eaten in Germany since at least the Middle Ages. Pork was an abundant and affordable meat, while sauerkraut was an easy way to preserve cabbage through the winter months. The dish became associated with German identity and tradition.
Should you sear pork before slow cooking?
I recommend searing your pork before cooking it in your crockpot. By searing the meat you are caramelizing the outside of the roast giving it color along with flavoring. Be sure your pan is screaming hot before you place my meat face down in the pan.
Do not move it or poke it for at least 4 minutes. You will know the meat is properly seared when you can easily flip it over with tongs without tugging too much on the meat to get it to release.
Still not convinced? Make some pulled pork and you still may have luck in the new year.
The combination of the sugars from the apples, the caramelized onions and the heat of the crockpot will further caramelize the sauerkraut making it brown. I find it is sweeter and has less tang than other sauerkraut. If you like a bite to the sauerkraut, you can omit the apples and onions or you can add in fresh sauerkraut at the end.
I suggest silver floss sauerkraut. It comes in a bag and is usually found in the meat department next to the pork or even in the refrigerator produce section. You are welcome to use canned sauerkraut but I wouldn't recommend it.
But if you are asking, I recommend the bagged sauerkraut.
Ingredients
- 1 3-4 lb Pork loin
- 2 Pounds Sauerkraut
- 1 Apple optional
- 1 Onion optional
- drizzle Olive oil
- Salt and pepper to taste
Instructions
- Pat the meat dry and season with salt and fresh cracked pepper.
- Heat a heavy bottom pan to high on the stove top. Add a drizzle of olive oil.
- Place the meat, fat side up, into the pan and sear for at least 4 minutes to get good caramelization on the surface.
- Flip the meat to sear on all sides.
- Remove the pork and place in the slow cooker.
- Sauté the onion and the apple in the pan until they start to take on color. (optional)
- Use some of the liquid from the sauerkraut to deglaze the pan, scraping up the pork bits.
- Pour the apples, onions and deglaze into the crock pot along with the rest of the sauerkraut.
- Cover and cook on low for 8-12 hours or on high for 5-7 hours.
- Remove from the crock pot and place the pork and krout on a serving platter. Allow the meat to rest for 15 minutes before cutting to allow the juices to redistribute throughout the meat.
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Kimberly Craig says
Just wondering…do you drain the sauerkraut before adding to the crockpot? Or use juice and all
Sarah Mock says
Kimberly,
You make me chuckle because this is the debate in my house all the time!! Personally, I add juice and all, I feel it keeps everything extra moist. But my Aunt Judy drains her because that is how HER mom did it. The answer is: do what you want. Everyone has an opinion and as long as YOU like it, that is the correct way to do it.
I hope that helps!
~ Sarah
Kimberly Craig says
Thank you so much!!!!! I like how your pic looks!
Sarah Mock says
thank you! I am not only the author but the photographer!
Kimberly Craig says
Second question, than I’m done , I promise!!!😂😂. Diced opinion and apple, or sliced?
Kimberly Craig says
Onion….not opinion. Darn auto correct!!!😂😂
Sarah Mock says
Once again.... choice is yours! Keep in mind that the apples are going to be steaming and cooking down.If you want them to 'disappear' into the sauce, I would thinly slice an apple. If you want to have a bite with a bit of apple, I would cut up an apple into large chunks. (1")