Smoked Pork and Sauerkraut Crock Pot
Transform your dinner table into a comforting feast with this Smoked Pork and Sauerkraut Crock Pot recipe—a classic slow-cooked dish brimming with hearty flavors and rustic charm. Tender, smoky pork shoulder or chops are nestled into a tangy bed of sauerkraut, sweetened with hints of apple and brown sugar, and seasoned with aromatic caraway seeds and a touch of black pepper. Optional potatoes soak up the savory essence while a splash of chicken broth ensures melt-in-your-mouth texture and depth. With just 10 minutes of prep time, the crock pot does all the work, filling your kitchen with irresistible aromas as it simmers to perfection. Perfect for busy weeknights or cozy gatherings, this one-pot meal is a satisfying blend of smoky, sweet, and tangy flavors that pairs wonderfully with crusty bread or a dollop of whole-grain mustard.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pounds smoked pork shoulder (or smoked pork chops)
- 32 ounces sauerkraut (drained)
- 1 large yellow onion (sliced thin)
- 1 medium apple (cored and sliced)
- 1 teaspoon caraway seeds
- 2 tablespoons brown sugar
- 1 cup chicken broth
- 0.5 teaspoons black pepper
- 1 whole bay leaf
- 4 medium potatoes (optional, peeled and quartered)
Instructions
Place the drained sauerkraut in the bottom of the crock pot, spreading it out evenly.
Layer the sliced onion and apple over the sauerkraut.
If using, place the peeled and quartered potatoes on top of the onion and apple mixture.
Sprinkle the caraway seeds, black pepper, and brown sugar evenly over the vegetables and fruit.
Add the smoked pork shoulder (or smoked pork chops) on top, nestling it slightly into the sauerkraut mixture.
Pour the chicken broth over the entire mixture to ensure the flavors meld together during cooking.
Tuck the bay leaf into the mixture for added aroma and depth of flavor.
Cover the crock pot with its lid and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the pork is fork-tender and fully cooked.
Once done, remove the bay leaf. Serve hot, pairing the smoked pork with the sauerkraut and potatoes for a complete meal.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2166 mg | 94% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 12.8 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1253 mg | 27% | |
*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.
