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white dinner plate on wooden cutting board of pork and sauerkraut with gold fork, with another plate and salt and pepper shakers in background
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Classic Pork and Sauerkraut in the Slow Cooker

Need an easy but filling slow cooker dinner? Classic pork and sauerkraut in the slow cooker delivers a flavorful and nutritious one-pot meal! This hearty, German-inspired dish is packed with tender pork loin, tangy sauerkraut, sweet apples, and rustic carrots and potatoes.
Course Main Course
Cuisine American, German
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 6
Calories 296kcal
Author Jennifer Draper

Equipment

  • Slow Cooker

Ingredients

  • 2½ to 3 pounds boneless pork loin
  • 24 ounces sauerkraut drained but not rinsed
  • 1 medium yellow onion thinly sliced
  • 2 honeycrisp apples peeled, cored, and sliced
  • 1½ pounds Yukon gold or red potatoes cut into large chunks
  • 3 large carrots peeled and cut into thick slices
  • 1 cup unsweetened apple juice
  • 1 tablespoon olive oil

Seasoning

Instructions

  • Drizzle olive oil into bottom of slow cooker
  • Layer potatoes and carrots evenly on bottom
  • Scatter sliced onion and apples over vegetables
  • Place pork loin on top of onion and apples
  • Season pork with garlic powder, onion powder, salt, black pepper, and smoked paprika
  • Spread sauerkraut evenly over and around pork
  • Pour apple juice around edges of slow cooker, avoiding pouring directly over pork
  • Cover and cook on low for 7-8 hours or high for 4-5 hours, until pork is very tender and vegetables are cooked through
  • Remove pork and slice or shred as desired
  • Serve with sauerkraut, apples, and vegetables spooned on top

Notes

  • Store leftovers in a sealed container in the refrigerator for up to 3 days.
  • Freeze leftovers for up to 3 months, leaving out potatoes.
  • Reheat gently in the microwave or in a skillet with a splash of broth or apple juice to keep the pork juicy and tender.
  • Pork loin is the best cut for this recipe. If possible, cook on low for maximum tenderness.
  • Jarred or bagged sauerkraut will both work in this recipe; choose one without added sugars if possible.
  • If the sauerkraut has a lot of liquid, drain it before adding it to the slow cooker, but do not rinse it.
  • Layer the vegetables on the bottom of the slow cooker to prevent burning and protect the pork from direct heat.
  • Add the sauerkraut on top of the pork to prevent it from burning during cooking.

Nutrition

Calories: 296kcal | Carbohydrates: 41g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 48mg | Sodium: 1026mg | Potassium: 1242mg | Fiber: 8g | Sugar: 16g | Vitamin A: 5322IU | Vitamin C: 33mg | Calcium: 74mg | Iron: 3mg