Crock Pot Pork and Sauerkraut
Savor the comforting flavors of traditional Crock Pot Pork and Sauerkraut, a hearty and easy-to-make slow cooker recipe perfect for cozy weeknight dinners or festive gatherings. This savory dish combines tender, fall-apart pork shoulder with tangy sauerkraut, sweet undertones of brown sugar, and aromatic caraway seeds for a flavorful balance of salty, sour, and sweet. With just 15 minutes of prep and slow-cooked perfection over eight hours, this recipe delivers juicy pork infused with rich, savory flavors, all brought together in one pot. Serve it alongside creamy mashed potatoes or crusty bread for a complete meal that’s sure to satisfy. Whether you’re honoring a New Year’s tradition or simply craving comfort food, this Crock Pot Pork and Sauerkraut is an irresistible choice.
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (or pork loin)
- 32 ounces Sauerkraut
- 1 medium Yellow onion, thinly sliced
- 2 tablespoons Brown sugar
- 1 teaspoon Caraway seeds (optional)
- 1 cup Chicken or vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Cooking oil (such as vegetable or olive oil)
Instructions
Pat the pork shoulder dry with paper towels and season generously with salt and black pepper on all sides.
Heat the cooking oil in a large skillet over medium-high heat. Once hot, sear the pork shoulder on all sides until browned (about 2–3 minutes per side). This step helps lock in the juices and enhances flavor.
Transfer the seared pork shoulder to the crock pot.
Drain the sauerkraut and rinse it under cold water to reduce its saltiness and tang (optional, depending on your preference). Add it to the crock pot, spreading it evenly over and around the pork.
Scatter the sliced onion over the sauerkraut.
Sprinkle the brown sugar and caraway seeds (if using) over the onions and sauerkraut.
Pour the chicken or vegetable broth into the crock pot to ensure there is enough liquid to keep everything moist during cooking.
Cover the crock pot with the lid and cook on low for 8 hours or until the pork is fork-tender and shreds easily.
Once cooked, shred the pork using two forks, removing any large pieces of fat if desired. Stir the shredded pork into the sauerkraut mixture to combine.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the Crock Pot Pork and Sauerkraut hot, optionally paired with mashed potatoes, crusty bread, or cooked apples. Enjoy!
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1781 mg | 77% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.5 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 984 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
