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Some meals aren\u2019t just dinner \u2014 they\u2019re 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\u2019s 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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
It\u2019s rustic, comforting, and proof that simple ingredients can create big flavor.<\/p>\n\n\n\n
🛒 Ingredients (Only 3!)
2\u20133 lb pork roast (shoulder or loin)<\/p>\n\n\n\n
1 (24 oz) jar or bag sauerkraut, undrained<\/p>\n\n\n\n
1 cup apple juice (or sliced apples)<\/p>\n\n\n\n
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👩🍳 Instructions
Place the pork roast in the slow cooker.<\/p>\n\n\n\n
Pour the sauerkraut (with juices) over the pork.<\/p>\n\n\n\n
Add the apple juice around the sides.<\/p>\n\n\n\n
Cover and cook on LOW for 8\u20139 hours or HIGH for 4\u20135 hours, until the pork is tender and easily shreds.<\/p>\n\n\n\n
Slice or shred the pork and serve with the sauerkraut spooned over the top.<\/p>\n\n\n\n
🍽️ Serving Ideas
Serve with mashed potatoes<\/p>\n\n\n\n
Pair with buttered egg noodles<\/p>\n\n\n\n
Add crusty bread to soak up the juices<\/p>\n\n\n\n
Serve alongside roasted carrots or green beans<\/p>\n\n\n\n
📝 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 \u2014 it becomes extra tender in the slow cooker.<\/p>\n\n\n\n
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