There’s something deeply comforting about a pork roast that’s been slow-cooked all day, especially when it’s nestled in tangy sauerkraut and kissed with the sweetness of apples. This Crock Pot Pork and Sauerkraut is a hands-off, hearty dish that reminds me of Sunday dinners growing up—minus my childhood protests about sauerkraut.
These days, I love every part of it. Especially when it’s spooned over buttery mashed potatoes with a side of warm applesauce. It’s the kind of meal that feels like a hug on a plate.
Why This Pork and Sauerkraut Recipe Always Works
I didn’t grow up loving sauerkraut. In fact, I dreaded it. Every New Year’s Day, my parents insisted we all eat a bite for good luck. I’d smile through gritted teeth and chase it with a forkful of mashed potatoes. But as it turns out, that kraut was doing more than bringing “luck”—it was doing all the heavy lifting in the flavor department.
Now, as someone who enjoys cooking slow and low meals, I’ve come to appreciate how that sharp tang from sauerkraut melts into the pork as it cooks, leaving behind tender meat that practically falls apart. And when you pair it with something naturally sweet like apples and a splash of apple juice? That’s when things really start to shine.
There are two reasons why this crock pot version hits just right:
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Low and slow: Pork loin really benefits from time. It’s a leaner cut, so you need those hours in the slow cooker to break it down until it’s juicy and flavorful.
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The balance: A bit of natural sweetness goes a long way with sauerkraut. I’ve tried brown sugar before, but using apple juice? Total game changer. It keeps everything moist and infuses the pork and kraut with a mellow, fruity depth.
Ingredients You’ll Need
Here’s what goes into my version:
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Pork loin – about 2 to 4 pounds
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Salt and black pepper
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Olive oil for searing
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Onion – sliced
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Apple – peeled and sliced
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Garlic – minced
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Sauerkraut – drained (either canned or bagged)
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Apple juice – for moisture and sweetness
If you’re using a larger pork loin, just scale up the sauerkraut and apple juice accordingly. And if you don’t have apple juice on hand, chicken stock with a touch of brown sugar works in a pinch.
Let’s Make It – Step-by-Step
1. Season the Pork
Start by giving your pork loin a generous seasoning on all sides. Don’t be shy with the salt and pepper—it really helps develop that crust when searing and flavors the whole dish.
2. Sear for Extra Flavor
This step is optional, but I always recommend it. Heat a skillet or Dutch oven with a splash of oil and sear the pork for a couple of minutes per side. You want it browned and sizzling—this adds that deep, savory note you only get from caramelization.
If I’m feeling lazy midweek, I might skip the sear. But if it’s a weekend meal or a holiday dinner, I take the extra few minutes to do it right.
3. Assemble in the Slow Cooker
Pop the seared pork into the slow cooker. Scatter the onions, apples, and garlic around it. Then pour in the apple juice and top everything with the drained sauerkraut.
Cook on low for 8 to 10 hours, or high for 4 to 5 hours—I almost always go with low if I’ve got the time. The texture just comes out better.
Real-Life Tips and Swaps
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Drain the sauerkraut: Otherwise, the dish might turn out overly salty or sour. Draining gives you more control over the flavor.
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No apple juice? Use chicken broth or stock with a spoonful or two of brown sugar.
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No apples in the fridge? Try pears or even a handful of raisins—just enough to add a natural touch of sweetness.
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Larger pork loin? Add more kraut and apples so everything cooks evenly and you get enough of that tangy flavor throughout.
How I Serve It at Home
This dish is made for mashed potatoes. All those juices soak right into the potatoes—don’t skip them. Sometimes, if I have leftover potatoes from another meal, I’ll reheat them while the pork finishes in the slow cooker.
It’s also really nice with egg noodles or just a hunk of crusty bread to mop up the juices. And if you have homemade applesauce in the fridge? It rounds out the plate beautifully.
Storing Leftovers
Leftover pork and sauerkraut hold up surprisingly well. In fact, the flavor deepens overnight.
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Fridge: Store in an airtight container for up to 3 days.
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Freezer: Portion into freezer-safe bags or containers and freeze for up to 3 months. Just thaw in the fridge overnight and reheat gently on the stovetop or microwave.
I like using leftovers for sandwiches—shred the pork, pile it on a soft bun with some kraut, and add mustard or cheese if you like.
Questions You Might Have
Do I need to use pork loin?
Pork loin is lean and cooks up beautifully in the slow cooker. But pork shoulder or pork butt also works well and gets even more tender and shreddable.
Is this recipe very sour?
Not at all. The apple juice and apples help balance the tang of the sauerkraut, giving you a much rounder flavor.
Can I use the Instant Pot?
Yes! If I’m short on time, I’ll use the pressure cooker and get similar results in under 90 minutes. But the slow cooker version still wins for texture and depth of flavor.
Is it kid-friendly?
Surprisingly, yes. My nephew actually likes the pork even if he still pushes the sauerkraut to the side. I always say, if the grown-up version of me came around to it, there’s hope for anyone.
This Crock Pot Pork and Sauerkraut has slowly become one of those go-to comfort meals in my kitchen. It’s simple, hearty, and deeply satisfying—especially on chilly evenings when all you want is something warm and nostalgic. And if you’ve got leftover mashed potatoes lying around? Even better.
Let me know how you serve yours—I’m always curious how this classic shows up in other kitchens.
Slow Cooker Pork and Sauerkraut
Bring comfort to your table with this tender, flavor-packed slow cooker pork and sauerkraut—perfect for busy days or cozy family gatherings.
Ingredients
- 1 cup apple juice
- 3 pounds pork loin, trimmed of excess fat
- 1 large yellow onion, sliced
- 1 medium sweet, firm apple, sliced (Braeburn, Granny Smith, or Golden Delicious)
- 16 ounces sauerkraut, drained
- 1 tablespoon oil
- 1 teaspoon minced garlic
- Salt and pepper, to taste
Instructions
- Prepare the Pork: Generously season the pork loin on all sides with salt and pepper.
- Sear for Flavor: Heat oil in a large skillet or Dutch oven over medium-high heat. Sear the pork loin on each side, about 2–3 minutes per side, until golden.
- Assemble in the Slow Cooker: Transfer the seared pork loin to the slow cooker. Pour in the apple juice. Arrange sliced onions, apple, and minced garlic around the pork. Top everything with the drained sauerkraut.
- Cook Low and Slow: Cover with the lid. Cook on low for 8–10 hours or high for 4–5 hours, until the pork is very tender.
- Serve: Remove pork from the slow cooker and either slice or shred it. Serve with the flavorful sauerkraut mixture and some of the cooking juices.
Notes
- Sauerkraut: 16oz is ideal for a 2–4lb pork loin. For larger pork loins, simply double the sauerkraut and other ingredients.
- Apple Juice Alternative: If out of apple juice, substitute with chicken stock and add 2 tablespoons brown sugar to achieve a perfectly balanced sweet-and-savory flavor.
- Apple Choice: Use apples that hold their shape during cooking—Braeburn, Granny Smith, or Golden Delicious are great options.
- Serving Idea: Pair this dish with creamy mashed potatoes and homemade applesauce for a classic comfort meal.
- Make-Ahead: Leftovers keep well in the fridge for up to 3 days or can be frozen for longer storage
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 387Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 136mgSodium 492mgCarbohydrates 11gFiber 2gSugar 7gProtein 46g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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