Crock Pot Rathskeller Pork

Nutriscore Rating: 67/100

Savor the rich, tangy flavors of Central Europe with this Crock Pot Rathskeller Pork, a slow-cooked masterpiece that transforms a tender boneless pork shoulder into a melt-in-your-mouth delight. Infused with the deep, savory notes of sauerkraut, German-style mustard, and aromatic caraway seeds, this dish is elevated by a splash of apple cider that adds a subtle touch of sweetness. The crock pot does all the work, gently braising the pork over 8 hours until it's fork-tender and bursting with flavor. Served alongside the tangy kraut and garnished with fresh parsley, this hearty, wholesome meal pairs beautifully with crusty bread, creamy mashed potatoes, or traditional spätzle. Perfect for a cozy dinner or Oktoberfest-inspired feast, this simple yet satisfying recipe brings the taste of a German beer hall straight to your kitchen!

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 2 pounds Pork shoulder roast (boneless)
• 1 large Yellow onion
• 16 ounces Sauerkraut
• 2 tablespoons German-style mustard
• 1 cup Apple cider
• 1 teaspoon Caraway seeds
• 3 cloves Garlic cloves (minced)
• 2 leaves Bay leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (chopped, for garnish)

📝 Instructions

11 steps

1. Trim any excess fat from the pork shoulder roast and set it aside.

2. Peel and thinly slice the yellow onion.

3. In the base of the crock pot, layer the sliced onion and sauerkraut evenly.

4. In a small bowl, mix the German-style mustard, minced garlic, and caraway seeds. Rub this mixture all over the pork shoulder.

5. Place the seasoned pork shoulder on top of the onion and sauerkraut mixture in the crock pot.

6. Pour the apple cider into the crock pot around the sides of the pork, avoiding rinsing off the mustard rub.

7. Add the bay leaves to the crock pot and season with salt and black pepper.

8. Cover the crock pot with the lid and cook on low heat for 8 hours or until the pork is tender and easily shredded with a fork.

9. Once cooked, remove the bay leaves and discard them.

10. Gently shred the pork with a fork and mix it slightly with the sauerkraut to absorb the flavors.

11. Serve warm garnished with fresh chopped parsley. Pair with crusty bread, mashed potatoes, or spätzle for a hearty meal.

Nutrition Facts

1 serving (302.1g)

Calories		431
% Daily Value*
Total Fat		30.5 g	39%
	Saturated Fat	10.6 g	53%
	Polyunsaturated Fat	0.0 g
Cholesterol		106 mg	35%
Sodium		1069 mg	46%
Total Carbohydrate		11.8 g	4%
	Dietary Fiber	3.3 g	12%
	Total Sugars	6.6 g
Protein		28.7 g	57%
Vitamin D		0.0 mcg	0%
Calcium		60 mg	5%
Iron		2.4 mg	13%
Potassium		668 mg	14%

*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.

Source of Calories

Fat: 1650 cal (62.9%%)

Protein: 690 cal (26.3%%)

Carbs: 283 cal (10.8%%)