This Slow Cooker Pork and Sauerkraut dish is the ultimate comfort food! Tender pork meets tangy, juicy sauerkraut, all cooked together for a mouthwatering meal.
To be honest, the smell while it’s cooking is almost as good as eating it! I love serving this with some mashed potatoes to soak up all that delicious sauce. Yum!
Key Ingredients & Substitutions
Pork Shoulder: This cut is ideal for slow cooking due to its fat content, which keeps it moist. If you prefer a leaner option, pork loin works well too. For a different flavor, consider chicken thighs or even a beef chuck roast.
Sauerkraut: Traditional sauerkraut gives that perfect tang. If you’re not a fan or need a milder flavor, try coleslaw mix or pickled cabbage instead. Just keep in mind that the taste will change slightly!
Onion: A large onion is perfect for adding flavor. Yellow onions are great, but if you want something sweeter, go for a sweet onion like Vidalia. You can also use shallots for a more delicate flavor.
Caraway Seeds: These are optional but add a wonderful aromatic touch. If you don’t have them, try dill seeds or even fennel seeds for a unique twist.
Pork Seasoning: While I use just salt and pepper, you could spice things up with paprika or garlic powder for extra flavor.
Why is Searing the Pork Important?
Searing pork before cooking adds a delicious depth of flavor, creating a rich crust. It’s not a must, but I find it enhances the dish. Here’s how to do it right:
- Heat a skillet over medium-high heat with a little oil.
- Once hot, add your seasoned pork and sear for 2-3 minutes on each side until a brown crust forms.
- This step also helps lock in the juices, making the pork even more tender during slow cooking.
How Do I Know When the Pork is Done?
The key is tenderness! At the end of cooking, the pork should easily shred with a fork. If it’s not shredding, give it a little more time. Using a meat thermometer can help; it should read at least 145°F for proper doneness.
How to Make Slow Cooker Pork and Sauerkraut
Ingredients You’ll Need:
For the Main Dish:
- 2 pounds pork shoulder or pork loin
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 can (14 ounces) sauerkraut, drained and rinsed
- 1 cup chicken or vegetable broth
- 1 tbsp apple cider vinegar
- 1 tsp caraway seeds (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Mashed potatoes or bread (for serving, optional)
How Much Time Will You Need?
The total time for this dish is about 8 hours, including 15 minutes of preparation and 6 to 8 hours of cooking in the slow cooker. It’s super easy to set up and then let the slow cooker do all the work while you attend to other things!
Step-by-Step Instructions:
1. Prepare the Pork:
Start by seasoning your pork shoulder or pork loin generously with salt and pepper on all sides. This will help enhance the flavors as it cooks.
2. Sear the Pork (Optional):
If you have a little extra time, heat a skillet over medium-high heat and sear the pork for about 2-3 minutes on each side until it’s nicely browned. This step adds a delicious depth of flavor but is completely optional if you’re in a hurry!
3. Layer the Ingredients:
Take your slow cooker and layer the bottom with the sliced onion. This will create a flavorful base for the pork. On top of the onions, sprinkle the minced garlic so it can infuse its flavor during cooking.
4. Add the Sauerkraut:
Spread the drained sauerkraut over the onions and garlic. This tangy ingredient is key to the dish and will blend beautifully with the pork as it slow cooks.
5. Mix the Liquids:
In a small bowl, combine the chicken or vegetable broth, apple cider vinegar, and caraway seeds (if you’re using them). Pour this mixture evenly over the sauerkraut layer. The liquids will keep everything moist and flavorful!
6. Add the Pork:
Now it’s time to add the pork! Place the seared (or raw) pork on top of the sauerkraut mixture. The pork will melt into perfection during cooking.
7. Cook:
Cover your slow cooker and set it to cook on low for 6-8 hours. Check it occasionally; it’s done when the pork is fork-tender and easily shreds apart.
8. Serve:
Once done, shred the pork directly in the slow cooker and mix it with the sauerkraut. Serve hot, garnished with chopped parsley for a fresh touch. Enjoy with mashed potatoes or bread on the side for a comforting meal!
Enjoy your delicious Slow Cooker Pork and Sauerkraut! It’s a great meal to share with family and friends.
Can I Use a Different Cut of Pork?
Absolutely! You can use other cuts like pork tenderloin or even bone-in pork chops. Just keep in mind that cooking times may vary slightly; leaner cuts may cook faster, so be sure to check for tenderness earlier.
What If I Don’t Have Sauerkraut?
If sauerkraut isn’t available, you can substitute it with shredded cabbage. Add a bit of vinegar to mimic the tangy flavor of sauerkraut—try using about 2 tablespoons of white vinegar or lemon juice for a similar effect.
How to Store Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently on the stove or in the microwave until warmed through to maintain the flavors. You can also freeze leftovers for up to 3 months—just thaw in the fridge before reheating!
Can I Make This Recipe Ahead of Time?
Yes, you can! Prepare the dish up to the point of cooking and store it in the refrigerator overnight. When you’re ready to cook, just pop it in the slow cooker. This can enhance the flavors as everything sits together overnight!
