There’s nothing quite like coming home to the smell of pork and sauerkraut simmering away in the crockpot – that tangy, savory aroma that instantly makes you feel cozy. This dish has been my go-to for years when I need something hearty but don’t want to fuss in the kitchen all day. My grandma used to make it every New Year’s Day for good luck, but honestly, it’s too delicious to save just for holidays! The magic happens when the pork becomes melt-in-your-mouth tender while the sauerkraut mellows out and soaks up all those wonderful juices. Trust me, after one bite of this pork and sauerkraut crockpot meal, you’ll understand why it’s become my family’s favorite lazy Sunday dinner.
Why You’ll Love This Pork and Sauerkraut Crockpot Recipe
Oh my goodness, where do I even start? This pork and sauerkraut crockpot recipe is one of those magical dishes that gives you a huge payoff for almost no effort. Here’s why it’s become my absolute favorite lazy-day meal:
- Set it and forget it – Just toss everything in the crockpot in the morning, and by dinnertime you’ve got a complete meal that smells like you’ve been cooking all day
- Flavors that make you swoon – The tangy sauerkraut mellows out beautifully while the pork becomes so tender it practically falls apart
- One-pot wonder – Minimal cleanup means more time to relax (or chase kids around the house in my case!)
- Comfort in a bowl – There’s something so satisfying about that perfect balance of savory pork and tangy kraut
Seriously, if you’re looking for a no-fuss meal that tastes like you spent hours in the kitchen, this is it. The crockpot does all the heavy lifting while you go about your day – now that’s my kind of cooking!
Ingredients for Pork and Sauerkraut Crockpot
Okay, let’s gather our ingredients – this is where the magic starts! I’ve made this pork and sauerkraut crockpot so many times I could probably do it in my sleep, but I still double-check everything. Here’s what you’ll need to make this cozy, flavorful dish:
- 3 lbs pork loin or shoulder – trimmed of excess fat (shoulder gives you that extra juicy tenderness, but loin works great too)
- 1 lb sauerkraut – drained (but don’t squeeze it bone-dry – that liquid gold has flavor!)
- 1 large onion – sliced (trust me, these melt into something amazing)
- 2 tbsp brown sugar – just enough to balance the tang without making it sweet
- 1 tsp caraway seeds – optional but oh-so-good if you like that classic kraut flavor
- ½ tsp black pepper – freshly ground if you can
- ½ cup apple juice or water – I usually use juice for extra depth
See? Nothing fancy – just simple ingredients that transform into something magical after hours in the crockpot. The beauty of this recipe is how ordinary ingredients become extraordinary with just a little patience. Now let’s get cooking!
How to Make Pork and Sauerkraut Crockpot
Alright, let’s get down to business! Making this pork and sauerkraut crockpot is so easy you’ll wonder why you don’t make it every week. I’ll walk you through each step – just follow along and you’ll have the most tender, flavorful dish ready by dinnertime. And here’s a little secret from my kitchen: if you’ve got an extra 5 minutes, searing the pork first adds incredible depth of flavor. But no worries if you’re in a hurry – it’ll still be delicious without that step!
Step 1: Layer the Ingredients
First things first – grab your crockpot and let’s build those layers! I always start with the onions at the bottom – they create this amazing flavor base as they cook down and caramelize. Next comes the pork – just plop that beautiful hunk of meat right on top of the onions. Now mix together your drained sauerkraut, brown sugar, caraway seeds (if using), and pepper in a bowl – this is where the magic starts! Spread that tangy mixture evenly over the pork. Finally, pour your apple juice or water around the edges. See how easy that was? The layering ensures everything cooks evenly and the flavors meld together perfectly.
Step 2: Cook to Perfection
Now comes the hard part – waiting! Pop the lid on your crockpot and set it to low for about 8 hours. I know, I know – that seems like forever, but trust me, the slow cooking is what makes the pork so incredibly tender. If you’re short on time, you can cook it on high for 4-5 hours, but low and slow really is best here. You’ll know it’s done when the pork falls apart with just a gentle poke from a fork. The smell in your kitchen will be downright irresistible – just try not to lift the lid too often to peek!
Tips for the Best Pork and Sauerkraut Crockpot
Oh, I’ve made this pork and sauerkraut crockpot so many times I’ve learned all the little tricks! Here are my absolute must-know tips to make it perfect every single time:
- Sear that pork! I know it’s an extra step, but browning the pork first in a hot skillet makes SUCH a difference – it adds this incredible depth of flavor that’ll have everyone asking for seconds.
- Taste your sauerkraut first – some brands are tangier than others. If it’s really sharp, add an extra tablespoon of brown sugar to balance it out.
- Don’t skip the caraway seeds – they give that authentic German flavor that makes this dish special. My grandma always said they help digestion too!
- Resist the urge to stir – I learned this the hard way. Let the layers do their thing – stirring can make the pork dry out.
- Fat is flavor – don’t trim ALL the fat off your pork. Those little pockets melt into the dish and keep everything juicy.
One time I forgot to drain the sauerkraut – big mistake! The dish came out way too watery. And another tip? Leftovers taste even better the next day as the flavors really meld together. Just try not to eat it all straight from the fridge like I always do!
Serving Suggestions for Pork and Sauerkraut Crockpot
Now comes the best part – loading up your plate with this delicious pork and sauerkraut! I always serve mine with a big scoop of creamy mashed potatoes – they’re perfect for soaking up all that tangy, savory juice. Crusty bread is another must-have at our table – my kids love mopping up every last bit with thick slices of sourdough. If you want something lighter, a simple green salad with a sharp vinaigrette cuts through the richness beautifully. And here’s my secret: a dollop of good grainy mustard on the side takes everything to the next level. Trust me, you’ll want to make extra because everyone always comes back for seconds!
Storage and Reheating Instructions
Oh, you’ll definitely want leftovers of this pork and sauerkraut crockpot – it gets even better the next day! Just let it cool completely, then pop it in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions in freezer-safe bags for up to 3 months (trust me, future-you will thank you!). When reheating, I like to warm it gently in a saucepan with a splash of water or apple juice to keep it moist. The microwave works too – just cover it and heat in short bursts, stirring occasionally. My favorite trick? Toss some reheated pork and sauerkraut on a crusty roll for the most amazing next-day sandwich!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in this delicious pork and sauerkraut crockpot! Keep in mind these numbers are just estimates – they’ll change depending on your exact ingredients and how much fat you trim from the pork. But for a typical serving (about 1/6th of the recipe), you’re looking at:
- 350 calories – pretty reasonable for such a satisfying meal!
- 40g protein – hello, muscle fuel!
- 12g carbs – mostly from those flavorful onions and sauerkraut
- 15g fat – because flavor needs a little help sometimes
The sauerkraut brings a nice dose of vitamin C and fiber to the party too. Remember, these numbers can vary – especially if you go back for seconds (and trust me, you probably will!). If you’re watching sodium, you might want to look for low-sodium sauerkraut options. But honestly? Sometimes you just gotta enjoy the deliciousness!
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Absolutely! While I love pork shoulder for its melt-in-your-mouth tenderness, pork loin works great too if you’re watching fat content. Heck, I’ve even used pork chops in a pinch when that’s all I had. Just remember – leaner cuts might need a bit less cooking time, so check for doneness around the 7-hour mark. The beauty of this recipe is how forgiving it is!
How can I reduce the sodium content?
Easy peasy! Look for low-sodium sauerkraut at the store – it’s become much easier to find these days. You can also give your sauerkraut a quick rinse under cold water before using it (though you’ll lose some of that tangy flavor). I sometimes skip adding any extra salt and let the natural flavors shine through. The brown sugar and apple juice help balance everything beautifully.
Can I make this in the oven instead of a crockpot?
You bet! Just layer everything in a Dutch oven or heavy baking dish, cover tightly with foil, and bake at 300°F for about 3-4 hours. The pork should be fork-tender when it’s done. The crockpot’s magic is in the slow, even heat, but oven-baked works in a pinch. Just keep an eye on the liquid level – you might need to add a splash more juice if it looks dry.
What if I don’t like caraway seeds?
No worries at all! I know caraway can be polarizing – my husband used to pick them out until he realized how much flavor they add. If you’re not a fan, just leave them out. The dish will still be delicious with just the sauerkraut, onions, and pork. Sometimes I swap in a pinch of fennel seeds for a similar but milder flavor. Cooking should always be about what YOU enjoy!
Can I freeze leftovers?
Oh honey, freezing is my secret weapon! This pork and sauerkraut freezes like a dream. Just portion it into freezer bags (I like to do single servings for easy lunches) and it’ll keep for about 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove with a splash of water or apple juice. The flavors actually get better after freezing – it’s like a little gift from past-you to future-you!
Pork and Sauerkraut Crockpot
Ingrédients
Equipment
Method
- Place the sliced onions at the bottom of the crockpot.
- Add the pork on top of the onions.
- In a bowl, mix the sauerkraut, brown sugar, caraway seeds, and black pepper. Spread this mixture over the pork.
- Pour the apple juice or water around the edges of the crockpot.
- Cover and cook on low for 8 hours, or until the pork is tender.
- Serve hot with mashed potatoes or crusty bread.