Crock Pot Sauerkraut and Pork Shoulder Roast
Savor the comforting flavors of this Crock Pot Sauerkraut and Pork Shoulder Roast, a hearty and satisfying meal perfect for cooler days or any time you crave a home-cooked classic. This slow-cooked dish features tender, fall-apart pork shoulder roast nestled atop a savory blend of sauerkraut, onions, carrots, and garlic, all infused with the tangy sweetness of fresh apple, aromatic caraway seeds, and a touch of paprika. A dijon mustard-infused broth ties the flavors together beautifully, while the caraway adds a hint of warmth and depth. With just 20 minutes of prep time, the crock pot does all the work, allowing the pork to become perfectly succulent over 8 hours on low. Serve this comforting one-pot meal alongside mashed potatoes or crusty bread to soak up all the rich juices for a complete and satisfying feast. Perfect for family dinners or gatherings, this dish delivers big flavors with minimal effort.
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Recipe Information
Ingredients
- 4 lbs pork shoulder roast
- 32 oz sauerkraut
- 1 large onion
- 3 medium carrots
- 3 cloves garlic
- 1 large apple
- 1 cup chicken or vegetable broth
- 1 tsp caraway seeds
- 1 tsp paprika
- 2 tbsp dijon mustard
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Pat the pork shoulder roast dry with paper towels and season all sides with salt and black pepper.
Peel and slice the onion into thin rings. Peel and cut the carrots into 2-inch pieces. Mince the garlic cloves. Core and dice the apple into bite-sized pieces.
In a large skillet, sear the pork shoulder on all sides over medium-high heat until browned, about 2-3 minutes per side. This step enhances flavor but is optional.
In the bottom of the crock pot, layer the sliced onions, carrots, and minced garlic evenly.
Add the sauerkraut to the crock pot, spreading it out over the vegetables. If it's very salty or tangy, rinse it lightly under cold water and drain well before adding.
Sprinkle the sauerkraut with the caraway seeds and paprika for extra depth of flavor.
Place the seared pork shoulder roast on top of the sauerkraut and vegetables.
In a small bowl, mix the chicken or vegetable broth with dijon mustard. Pour this mixture over the pork shoulder and sauerkraut.
Top the roast with the diced apple, spreading it out evenly over the surface.
Cover the crock pot with the lid and set it to low heat. Cook for 8 hours (or 6-7 hours on high) until the pork is tender and easily pulls apart with a fork.
Once cooked, shred or slice the pork as desired. Stir the sauerkraut and vegetables together for even flavor distribution.
Serve the pork alongside the sauerkraut and vegetables, optionally pairing with mashed potatoes or crusty bread. Enjoy!
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1962 mg | 85% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 10.2 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1344 mg | 29% | |
*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.
