Slow Cooker German-Style Pork Roast with Sauerkraut and Potatoes Recipe

I have been making this the exact same way for years and always comes out great. Point is to make sure that the pork stays in the "juice." I always put my roast in frozen so maybe that makes the extra liquid needed to keep the pork moist. My family loves this. Sometimes we even add potatoes to the slow cooker.

I've been making this for years because it's so easy and so good! My husband prefers using sauerkraut that comes in a jar because the flavor just seems to be better. Depending on how big your slow cooker is...and the amount of pork you're cooking...you can use up to two jars. (Use the large jars that hold the same amount of sauerkraut that the large cans do). If you want a milder sauerkraut flavor, however, cut your sauerkraut liquid in half and add water for that other half, instead. Or just use the sauerkraut and water...no sauerkraut liquid at all. Believe me, the flavor will still be there. Make sure your pork is almost completely covered by the liquid you've put in. This way it will be moist and just fall apart when it's done! I love the carraway seeds but if you don't have any, don't worry...salt and pepper works just fine! (Add an onion or a bit of garlic or even Pickling Spice if you're in the mood for them but they're not really necessary). You can also add a level teaspoon or two of regular sugar (or a half-packet to one packet of Sweet N Low) if you find the liquid to be a bit too tart or bitter for your tastebuds. Then add your potatoes when the pork seems to be about half done. I like to wait until the meat is falling off the bone before telling my husband to "come and get it!" :)

I followed the recipe with one exception...I did brown the meat on all sides before adding to the slow cooker. I put the meat in the center, surrounded by potatoes, and covered the meat with sauerkraut which kept it from drying. It was tender and moist. We thought the vinegar flavor was a little strong, so next time I will add a little brown sugar and apples. Some recipes drain the sauerkraut and add water, so that's another option.

AMAZING!!! I added one sweet potatoe cut into 1" round thickness and I braised the pork in olive oil to brown all sides then added the minced garlic just before putting it all on top of the potatoes.

Amazing, but I make a few very small changes. I season the outside of the pork with salt, pepper, and a little brown sugar, and then sear it on all sides for a few minutes. I also dice up an apple and mix that in with the sauerkraut.

Great base recipe to nake your own! I wanted this dish now and didnt want to wait 8 hrs for it to cook so I did it stove top. I used a large pot and tore the tenderloin, by hand, into rough forkable pieces. I didnt habe any garlic and left out the potatoes. So I put the sauerkraut and pork tenderloin pieces into the pot together, added the caraway and cooked covered on medium low to low heat for about an hour stirring occasionally amaking sure all the pork pieces were mostly submerged in the liquid when I wasn't stirring it. Towards the end I added some dark brown sugar to cut the tartness to my own taste. I was looking for this recipe with caraway in particular because my polish grandma on my fathers side makes it with the caraway and authentic polish kielbasa every year for Thanksgiving and I wanted to learn to make it myself. Also my grandma on my mothers side makes it with pork and lots of brown sugar so its super sweet with no caraway. I love them both so I added a little bit of each family recipe into my own new one. The pork was super tender and juicy and was the perfect amount of caraway. I probably only added about 2 tbsp of brown sugar just to level out the tartness. Thanks for this great recipe to inspire a new family recipe of my own!

It was good, but dont use the bag sauerkraut unless you rinse/drain it first. Could not find the jar and never used jar sauerkraut. I think maybe using a 12oz beer (like sam admins) would cut down on the sourness (Like a Belgium style sausage with sauerkraut)

Used a country spare rib style roast, added carrots and topped it off with browned knockwurst at the final 2 hour point. Didnt have carraway seeds, it was quite nice!

I really liked this recipe but it wasn't perfect for me. I LOVED the flavor of the caraway seeds! I did make minor changes such as: I used yukon baking potatoes that I peeled and halved which was absolutely perfect; and I used a bone-in pork roast because boneless pork loins get way too dry. Next time I'd double the sauerkraut and replace the garlic with onion. I read another recipe that called for some butter to help cut the acidity of the sauerkraut so I may do that next time too. But, really, those are personal preferences. This recipe is still really good as written!

I have searched every sauerkraut receipe you have and couldn't believe that there were none that added tomatos! I was brought up on sauerkraut, my grandmother was slavic, but was married to a German and she used pork shoulder, browned before cooking, plenty of onions sliced, sauerkraut and canned tomatos. The tomatos sweeten the sauerkraut without having to add sugar. Mom sometimes used caraway seeds too and then made fluffy dumplings for the first night. After dinner, she would boil small potatoes in their skin, peel them and stick them down in the liquid and sauerkraut along with some hot dogs. This would be refrigerated for a day or two, and then warmed up for a second, but slightly different meal. Absolutely divine. I make this for about 40 people so use pork loin only because it slices more uniformly and I don't have to worry about bones. Also I cook it on top the stove as I will be making so much.

This recipe is ok-BUT- I always add a large onion and brown sugar, about a 1/4 cup. Don't forget to brown the meat on all sides, adds flavor. Salt and pepper while browning.

Winner winner chicken dinner. This recipe is awesome.Thank you for sharing

Wow, just wow. So delicious.

Sparingly added a little sugar to take the edge off of sharp salty taste Also added no sugar apple juice (not cider) to bottom of pot. Wonderful, subtle additional flavors.

Absolutely delicious as written, thank you for sharing, we loved it !

Been making this recipe from this site for New Year’s Day for years. Had to hop on here and review it. It’s perfect and delicious every year! And serve with a side of stovetop cinnamon apples and warm rolls with butter.

Perfect balance. My wife added some chicken broth, and I placed the potatoes at the bottom. Everyone loved it including my Asian wife.

Made this for my father in-law who is German and we all loved it! Super easy to make.

Great Recipe

Very simple and delicious. I follow the recipe with the exception of adding 1 or 2 peeled, cored and sliced Granny Smith apples.