Some meals aren’t just dinner — they’re tradition. Pork and sauerkraut has long been a comforting, old-fashioned dish often served for good luck and prosperity in the New Year, a custom brought to America by German immigrants. It’s the kind of recipe you might imagine simmering in a cozy kitchen somewhere in Germany, where hearty, simple ingredients come together to create something deeply satisfying.
The first time I made this in the slow cooker, I was surprised by how effortless it was. Just three ingredients, layered together in the morning, and by evening the pork was fall-apart tender, infused with the tangy flavor of sauerkraut. The juices blend together as they cook, creating a savory, slightly tart sauce that pairs perfectly with mashed potatoes or crusty bread.
It’s rustic, comforting, and proof that simple ingredients can create big flavor.
🛒 Ingredients (Only 3!)
2–3 lb pork roast (shoulder or loin)
1 (24 oz) jar or bag sauerkraut, undrained
1 cup apple juice (or sliced apples)
👩🍳 Instructions
Place the pork roast in the slow cooker.
Pour the sauerkraut (with juices) over the pork.
Add the apple juice around the sides.
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the pork is tender and easily shreds.
Slice or shred the pork and serve with the sauerkraut spooned over the top.
🍽️ Serving Ideas
Serve with mashed potatoes
Pair with buttered egg noodles
Add crusty bread to soak up the juices
Serve alongside roasted carrots or green beans
📝 Note
If you prefer a slightly sweeter version, add a tablespoon of brown sugar before cooking. For a deeper flavor, use a pork shoulder instead of loin — it becomes extra tender in the slow cooker.
