This 3-ingredient slow cooker pork and sauerkraut is one of those throw-it-in-and-forget-it meals that tastes like you spent all day in the kitchen. Growing up in the Midwest, pork and sauerkraut was a New Year’s Day tradition—supposed to bring good luck and a fresh start—but honestly, I make it any time I know we have a busy week ahead and I want dinner to basically cook itself. The pork turns fall-apart tender, the sauerkraut mellows out and gets cozy and tangy, and the whole thing feels like the kind of comfort food you want to come home to after a long day at work. If you’re looking for a no-fuss, family-friendly dinner that uses pantry staples and gives you plenty of leftovers for lunches, this is it.
This pork and sauerkraut is super versatile when it hits the table. I love serving it over a pile of creamy mashed potatoes so all those savory juices have something to soak into. Boiled or buttered baby potatoes, egg noodles, or even simple white rice all work really well too. If you want to round things out, add a green veggie—steamed green beans, roasted Brussels sprouts, or a simple side salad with a bright vinaigrette to cut through the richness. On busy nights, I’ll toast up some crusty bread or dinner rolls to swipe through the juices and call it good. And if you have leftovers, they’re amazing piled onto toasted buns with a slice of Swiss or provolone for easy sandwiches.
Ingredients
3–4 lb boneless pork shoulder or pork butt roast, raw
2 lbs sauerkraut, with juices (from a jar or bag)
1 cup apple juice or apple cider (or water, if you prefer less sweetness)
Salt and black pepper, to taste (optional, not counted as main ingredients)
Directions
1. Prep the slow cooker: Lightly spray the inside of your slow cooker with cooking spray or rub with a bit of oil to make cleanup easier (optional but helpful on busy weeknights).
2. Layer the sauerkraut: Add the sauerkraut and all of its juices to the bottom of the slow cooker. Spread it out into an even layer.
3. Add the liquid: Pour the apple juice or apple cider over the sauerkraut. This helps mellow the tang and keeps the pork extra moist while it cooks.
4. Season the pork: Pat the pork roast dry with paper towels. Sprinkle all sides lightly with salt and black pepper if using. Place the pork roast directly on top of the sauerkraut in the slow cooker.
5. Cook low and slow: Cover with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the pork is very tender and easily shreds with a fork. (If you’re heading to work, the LOW setting is perfect to let it go all day.)
6. Shred the pork: Once cooked, transfer the pork to a cutting board and shred it with two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir it into the sauerkraut and juices.
7. Taste and adjust: Taste the mixture and add a bit more salt and pepper if needed. Let it sit on WARM for 10–15 minutes so the flavors meld while you get your sides ready.
8. Serve: Spoon the pork and sauerkraut over mashed potatoes, noodles, or your favorite side and ladle some of the cooking juices over the top. Store leftovers in an airtight container in the fridge for up to 4 days—they reheat beautifully for quick lunches.
Variations & Tips
• Extra-savory version: Scatter 1 sliced onion and 2–3 minced garlic cloves over the sauerkraut before adding the pork. This adds a deeper, more savory flavor without much extra work. • Caraway & classic flavor: If you like that old-school German-style taste, add 1–2 teaspoons of caraway seeds to the sauerkraut. It gives a warm, slightly nutty flavor that pairs really well with pork. • Less tangy sauerkraut: If you’re cooking for kids or sauerkraut skeptics, drain and rinse the sauerkraut under cold water before adding it to the slow cooker. You can also use half sauerkraut and half shredded cabbage to gently ease everyone into the flavor. • Apple-forward version: Layer 1–2 peeled and sliced apples (any sweet variety) over the sauerkraut. The apples break down as it cooks and add a natural sweetness that balances the tang. • Leaner cut option: You can use a pork loin roast instead of shoulder/butt if you prefer leaner meat. Just keep an eye on it—pork loin can dry out more easily, so I recommend cooking on LOW and checking for doneness on the earlier side of the time range. • Make-ahead meal prep: Add the raw pork roast, sauerkraut, and apple juice to a large freezer bag, label it, and freeze flat. The night before you want to cook it, thaw in the fridge, then dump everything into the slow cooker in the morning. It’s a great way to have a ready-to-go dinner on super busy weeks. • Leftover ideas: Use leftovers for sandwiches on toasted buns with cheese, stuff them into tortillas for quick wraps, or serve over roasted potatoes for an easy second-night dinner. The flavors often taste even better the next day.