Slow Cooker Pork and Sauerkraut Recipe

It never ceases to amaze me how folks alter a recipe by one or more ingredients so that it's no longer the written recipe. Then they sit back and rate their own recipe! I'll tell you, this recipe is perfect just a written, and the recipe, just as written, is what I'm rating. This is delicious - 5 stars- thank you so much for sharing.

Fantastic! I used a very mellow sauerkraut because of family preferences, so because of that I had to make some minor changes. I cooked this in my InstaPot and seared the roast first, then I deglazed with chicken broth. I used this instead of water that the recipe called for. I cooked on the slow cook function on high for 4 hours. At that time, I thought that the sauerkraut had lost too much of its flavor, so I added in two chicken bullion. Everything was so flavor. The roast was juicy and flavorful and the potatoes were fantastic. There was just the slightest of sauerkraut flavor in both, but just enough. I will make again.

Best pork and sauerkraut I've ever had!!! The pork was fall apart delicious and the sauerkraut lost most of the harsh sourness and was really great! The potatoes had a bit of a tang which really balanced all the flavors. Only changes I made were to add a cup of chicken stock to replace the water and I used a 2 1/2 lb pork loin roast which I seasoned with s&p and seared before placing in the crock pot. Cooked on high for 3 hours and then on low for another 3. My husband told me that I had to add this dish to the rotation!. My pleasure - easiest complete meal I've ever made!!

I made this as directed except cut the pork tenderloin into 2” chunks, layered the chunks in the slow cooker with onion and garlic powder, black pepper and salt. Then topped with pats of butter and poured the sauerkraut over all. I left out the potatoes so it was a very low-carb meal. Served it with creamy cucumbers and a sautéed vegetable frittata. It was a hit!

I was nervous using the slow cooker for pork loin and sauerkraut because I didn't want to overcook the pork and end up with pulled pork. I added thick slices of red onion and granny smith apples to the bottom of crockpot, put 5 lbs. of pork loin on top of that, then 2 32-oz jars of sauerkraut on top and sides. Started on high to get hot then turned down to low for a few hours. After a few hours, tested meat with meat thermometer and turned down to warm until we ready to eat. After taking the meat out to carve, I mixed the apples and onions into the sauerkraut. The apples gave the sauerkraut a nice flavor and toned down the sour a bit. Mashed potatoes go really good with this meal. Loved it. Enough for seconds for the big eaters in my family. Serves 8-10 people

I've made a similar version for 50 years, I use country style pork ribs trimmed of fat, season with Montreal steak seasoning. Brown them with sweet onions and raw garlic, place ribs on top of the onion mixture, cover with sauerkraut (including juice). Add another dash of Montreal steak seasoning, about two tablespoons of brown sugar and sliced tart apples. Cover and cook for about 8 hours on low, delish!

I always salt and pepper, and sear my pork w/garlic infused oil before I put it in the crock-pot. For this recipe, I used boneless pork chops, added the juices from the searing, and an entire 32 oz jar of sauerkraut because we love it! I didn't add the potatoes or the butter. I cooked it on slow for 10 hours but it was done much sooner. Pork was very tender. I cooked mashed potatoes on the side. This is a traditional New Year's Day meal for our family.

Very similar to my mom's recipe from the 1970's, I substituted a bottle of beer instead of water and added a whole apple to cook along the potatoes and pork. I also used lemon pepper not plain black pepper.

Kids and hubs loved it. I did brown it first and followed recs from another cook to sprinkle with ground cloves, and s&p before browning. I omitted the potatoes. Will make this part of our weekly rotation.

This was super simple and delicious for a New Year’s Day meal. I increased the sauerkraut (two 16 oz packages) and added extra peeled and quartered potatoes. Cooked on high for 4-5 hrs and it was perfect. I forgot to add the water, but there was plenty of liquid and better flavor without it!

This recipe is delicious/fantastic!!! I used vlassic brand sauerkraut 32 ounce and omitted potatoes. Amazing flavor and done in 6 hours! Will make this over and over! TY (will serve with mashed potatoes and applesauce) winner recipe!

Made this tonight after my husband said he was tired of pork tenderloin. He loved this and mentioned how sweet the potatoes were from the sauerkraut. Made it on the stove on low and slow. He said a good way to cook pork.

A tbs of liquid smoke is good in it too.

I added 1 med. sweet onion, thickly sliced, 1/4 tsp. caraway seed & 1/4 tsp. celery seed, 2 cloves of garlic mashed. EXCELLENT TASTE❣ for us!

Kind of blah. No way it needed 10 hours. Maybe horseradish, mustard or caraway seeds might have helped.

Delicious! Next time I will add less water (or maybe none) because there was too much liquid for me.

I grew up eating this. We used pork chops and added sliced onions to it. No butter was used. I'm glad I ran across this. I'm fixing it now for tonight's dinner. Thank you.

I love this simple recipe. Delicious! Have put in my rotation. In addition to the potatoes I add in turnips because I love them and they blend in and add great flavor.

didn't like the fact that the sauerkraut sat and absorbed all the fat from the pork loin for all those hours. Tasted good but greasy.

Made it for lunch — zero leftovers.