3-Ingredient Slow Cooker Pork and Sauerkraut

This recipe for 3-Ingredient Slow Cooker Pork and Sauerkraut is a classic, especially popular in Pennsylvania Dutch country and other regions with German heritage. It’s often served on New Year’s Day for good luck, but it’s a simple, tangy, and tender meal that’s perfect any time of year.

3-Ingredient Slow Cooker Pork and Sauerkraut

The slow cooker does all the work here, transforming a tough cut of pork and tangy sauerkraut into a tender, flavorful meal with minimal effort.

Ingredients

• 2–3 pounds pork shoulder (pork butt) or pork loin roast (see note below)

• 2 pounds (about 32 oz) sauerkraut, undrained (refrigerated bagged or canned)

• 1 large yellow or sweet onion, thinly sliced

• Optional for extra flavor: 1 teaspoon caraway seeds, 1 teaspoon black pepper, 1 cup chicken broth or apple juice (see tips)

Instructions

1. Rinse the Sauerkraut (Optional): If you prefer a milder, less tangy flavor, place the sauerkraut in a colander and rinse it briefly with cold water. Drain well. If you love a strong, tangy flavor, do not rinse it.

2. Layer the Ingredients:

   • Spread the thinly sliced onion evenly across the bottom of the slow cooker.

   • Place half of the sauerkraut (with its juices) over the onions.

   • Place the pork roast on top of the sauerkraut.

   • Top the pork with the remaining sauerkraut and its juices.

3. Add Optional Flavorings: If using, sprinkle the caraway seeds and black pepper over the top. For a moister result and richer flavor, you can pour the chicken broth or apple juice around the edges (not directly over the top, to avoid washing away the seasoning).

4. Slow Cook:

   • Cover and cook on LOW for 8–10 hours or on HIGH for 4–6 hours.

   • The pork is done when it is fall-apart tender and shreds easily with a fork.

5. Rest and Serve:

   • Carefully remove the pork roast to a cutting board and let it rest for 10–15 minutes.

   • Use a slotted spoon to transfer the sauerkraut and onions to a serving platter.

   • Slice the pork against the grain or shred it into large chunks. Place the pork on top of the sauerkraut.

   • Serve with classic sides like mashed potatoes, boiled potatoes, or crusty rye bread.

Important Tips

• Choosing the Pork: A pork shoulder (or pork butt) is the best choice for this recipe. It has enough fat and connective tissue to break down during the long cooking time, resulting in incredibly tender, juicy meat. A pork loin roast is leaner and can easily dry out in the slow cooker. If you must use pork loin, reduce the cooking time and check for doneness earlier.

• Don’t Drain the Kraut: The liquid in the sauerkraut package is essential for keeping the pork moist during cooking and for creating a flavorful “broth.” If you rinse the kraut, be sure to add at least 1/2 cup of water, chicken broth, or apple juice to the slow cooker to prevent the meat from drying out.

• Flavor Variations:

  • Beer: Replace 1/2 cup of the liquid with a lager or pale ale for an earthy depth.

  • Apples: Add 1–2 peeled and sliced Granny Smith apples to the layers for a touch of sweetness that balances the tangy kraut.

  • Browning (Optional): For even more flavor, you can sear the pork roast in a hot skillet with a little oil until browned on all sides before placing it in the slow cooker. This adds a rich, caramelized flavor to the final dish.