Crock Pot Pork Roast with Apples and Sauerkraut
Transform your next family meal with this comforting Crock Pot Pork Roast with Apples and Sauerkraut. This slow-cooked delight combines the savory richness of a perfectly seared pork shoulder with the tart sweetness of fresh apples and the tangy bite of sauerkraut. Infused with aromatic garlic, sautéed onions, and a touch of brown sugar, this dish epitomizes hearty, homestyle cooking. The caraway seeds (optional) elevate the flavor profile with a subtle earthy note, while the low-and-slow cooking method ensures a tender and juicy roast that practically falls apart. Perfect for busy weeknights or intimate gatherings, this easy crockpot recipe requires just 15 minutes of prep and serves as the ultimate blend of sweet, savory, and soul-warming flavors. Serve with a crusty bread or creamy mashed potatoes to soak up every last drop of the flavorful juices!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 pounds pork shoulder roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 3 garlic cloves, minced
- 1 cup unsweetened applesauce
- 2 medium apples, cored and sliced
- 2 cups sauerkraut, drained
- 2 tablespoons brown sugar
- 1 cup chicken broth
- 1 teaspoon caraway seeds (optional)
Instructions
Season the pork shoulder roast generously with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork roast on all sides until a golden-brown crust forms, about 3-4 minutes per side. Transfer the roast to the crock pot.
In the same skillet, add the sliced onions and sauté for about 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds. Add this mixture to the crock pot, layering it over and around the pork.
Add the applesauce, sliced apples, and sauerkraut to the crock pot, spreading it evenly around the roast.
Sprinkle the brown sugar and caraway seeds (if using) over the top.
Pour the chicken broth into the crock pot, ensuring the bottom is covered, but do not submerge the roast completely.
Cover the crock pot with its lid and set it to cook on low for 8 hours, or until the pork is fork-tender.
Once cooked, remove the pork roast from the crock pot and let it rest for 10 minutes before slicing. Serve the pork alongside the sauerkraut and apple mixture.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1169 mg | 51% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 17.7 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 986 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.
