There’s something magical about walking into a kitchen that smells like slow-cooked comfort—especially when it’s my pork and sauerkraut crockpot filling the air with that tangy, savory aroma. This dish has been my go-to for busy days and cozy gatherings since my grandma first showed me how effortless it is to toss everything in and let the crockpot work its magic. It’s the kind of meal that feels like a hug, with tender pork, hearty sauerkraut, and just a touch of sweetness from brown sugar. Every bite takes me back to those Sunday dinners where the conversation was as rich as the food. If you’re looking for a no-fuss, flavor-packed meal that practically cooks itself, you’ve found it. And trust me, your kitchen will smell amazing. For more cozy crockpot inspiration, check out our favorite fall slow cooker recipes.
Why You’ll Love This Pork and Sauerkraut Crockpot Recipe
Oh, where do I even start? This pork and sauerkraut crockpot recipe is one of those magical dishes that checks all the boxes. First off, it’s ridiculously easy—just toss everything in and let the slow cooker do its thing. No babysitting, no fuss. And the flavor? Wow. The tangy sauerkraut mellows out as it cooks, blending perfectly with the sweet brown sugar and savory pork. It’s like a flavor party in your mouth.
Busy weeknights? This recipe has your back. Prep takes minutes, and by the time you’re home, dinner’s ready. Plus, leftovers taste even better the next day—if there are any leftovers! Trust me, this dish is a lifesaver. Need more quick dinner ideas? Try our easy weeknight meals for more stress-free cooking.
Ingredients for Pork and Sauerkraut Crockpot
Alright, let’s talk ingredients—this is where the magic starts! Here’s what you’ll need for that perfect pork and sauerkraut crockpot:
- 3 lbs pork loin (trust me, this cut stays juicy)
- 32 oz sauerkraut, drained (don’t skip draining—it makes a difference!)
- 1 large onion, sliced (yellow or white works great)
- 2 tbsp brown sugar (for that hint of sweetness)
- 1 tsp caraway seeds (my secret flavor booster)
- 1/2 tsp black pepper (freshly cracked if you’ve got it)
- 1/2 cup apple juice (adds moisture and a touch of fruity tang)
See? Nothing fancy—just simple, hearty ingredients that come together beautifully.
Ingredient Notes and Substitutions
Now, let’s get real—sometimes you gotta improvise! If pork loin’s not your thing, swap in pork shoulder for extra tenderness (just trim some fat first). No caraway seeds? A pinch of fennel or dill works in a pinch. And if apple juice isn’t handy, chicken broth or even water will do—though you’ll miss that subtle sweetness. Oh, and if your sauerkraut comes with juniper berries or other spices? Leave ’em in! They add lovely depth. The beauty of this recipe? It’s forgiving—just like Grandma’s cooking.
How to Make Pork and Sauerkraut Crockpot
Okay, let’s get cooking—this is where the real fun begins! Honestly, you won’t believe how easy this pork and sauerkraut crockpot is. First, grab your slow cooker and plop that beautiful pork loin right in the bottom. No need to trim it yet—fat equals flavor!
Now, layer on the drained sauerkraut (don’t squeeze it too dry—a little juice is good!), sliced onions, brown sugar, caraway seeds, and black pepper. Trust me, the smell alone at this point is worth it. Then, pour that apple juice over everything like a little flavor bath. Cover it up, set it to low, and walk away for 8 glorious hours. Yes, really—that’s it!
When time’s up, the pork should be fork-tender and practically falling apart. Carefully remove it from the crockpot (it’ll be hot!) and slice or shred it—your call. Serve it piled high with that tangy, sweet sauerkraut mixture spooned right on top. Pro tip: If the sauerkraut seems too liquidy, just let it sit uncovered for 10 minutes before serving.
Tips for Perfect Pork and Sauerkraut Crockpot
Want to take this dish to the next level? Try browning the pork loin in a skillet first—just 2-3 minutes per side for extra caramelized flavor. And if you’re feeling fancy, deglaze that skillet with the apple juice and pour those tasty browned bits into the crockpot too. Another trick? Add a peeled, quartered apple with the onions—it melts into sweetness as it cooks. Lastly, don’t peek under the lid! Every time you do, you add 15-20 minutes to the cooking time. Patience pays off here.
Serving Suggestions for Pork and Sauerkraut Crockpot
Now, what to serve with this hearty dish? Oh, I’ve got some delicious ideas! First up—mashed potatoes. Creamy, buttery spuds balance that tangy sauerkraut perfectly. (Try our garlicky mashed potatoes if you want to take it up a notch.) Or go for crusty bread to sop up every last drop of those flavorful juices. A simple green salad with a sharp vinaigrette cuts through the richness nicely too. And if you’re feeling traditional? Warm buttered noodles never disappoint. Whatever you choose, keep it simple—this dish shines all on its own!
Storage and Reheating Instructions
Here’s the good news—this pork and sauerkraut crockpot tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I like using the microwave for quick lunches (stir halfway through) or warming it gently in a saucepan with a splash of apple juice to keep it moist. Freezing works too—just thaw overnight in the fridge before reheating. Pro tip: The sauerkraut gets more flavorful as it sits, so don’t be shy about making extra!
Nutritional Information
Just a heads-up—nutritional values here are rough estimates and can vary depending on your ingredients. Brands, cuts of pork, and even how much sauerkraut juice you drain can shift the numbers a bit. But hey, it’s comfort food—sometimes it’s okay to focus on the flavor first!
Frequently Asked Questions
Can I use fresh sauerkraut instead of canned?
Absolutely! Just make sure to give it a quick rinse if it’s super tangy—fresh sauerkraut can be stronger than canned. I’ve used both, and honestly, you can’t go wrong either way. The slow cooking mellows out any sharpness beautifully.
How do I prevent the pork from drying out?
The trick is keeping enough liquid (hello, apple juice!) and not overcooking. Stick to 8 hours on low—trust me, pork loin stays wonderfully juicy at this timing. If you’re really worried, pork shoulder is practically foolproof!
Should I brown the pork first?
You don’t have to, but oh my goodness—it adds so much flavor! Just a quick sear (2-3 minutes per side) makes a world of difference. That crispy crust melts into pure tastiness during slow cooking.
Can I make this recipe in the oven instead?
Sure thing! Use a Dutch oven at 300°F for about 3-4 hours. Check for fork-tenderness—it’ll still be delicious, though I personally love how hands-off the crockpot version is.
Share Your Pork and Sauerkraut Crockpot Experience
I’d love to hear how your pork and sauerkraut turns out! Did you add any special twists? Leave a comment below—your tips might inspire someone else’s dinner. And if it’s a hit, snap a photo and tag us on social media so I can cheer you on. Nothing makes me happier than seeing your cozy kitchen creations!
Pork and Sauerkraut Crockpot
Ingredients
Equipment
Method
- Place the pork loin in the crockpot.
- Add the sauerkraut, sliced onion, brown sugar, caraway seeds, and black pepper on top of the pork.
- Pour the apple juice over the ingredients.
- Cover and cook on low for 8 hours.
- Remove the pork from the crockpot and slice or shred it. Serve with the sauerkraut mixture.