Slow Cooker Pork and Sauerkraut: Comfort Food Made Easy

There’s something deeply satisfying about a warm, hearty meal that practically cooks itself. Slow Cooker Pork and Sauerkraut is one of those classic comfort dishes that fills your home with incredible aromas and your table with rich, satisfying flavors. Perfect for a snowy winter day, a casual family dinner, or a festive holiday gathering, this recipe is both simple and delicious.

Using a slow cooker ensures that the pork becomes tender and flavorful while the sauerkraut absorbs the seasonings, creating a perfect balance of tangy, savory, and subtly smoky notes. The combination of pork and sauerkraut is a long-standing comfort food tradition in many households, particularly around the holidays, and for good reason—it’s hearty, wholesome, and deeply satisfying.

This recipe is ideal for anyone looking for a hands-off approach to cooking a flavorful pork dish. Even beginner cooks can create a restaurant-quality meal with minimal effort.

Ingredients

This recipe makes approximately 10 servings. You’ll need the following ingredients:

• 1 1/2 lb (680 g) pork butt (shoulder)
• 1 1/2 lb (680 g) sauerkraut
• 1/4 cup vegetable oil (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 tsp paprika
• 2 bay leaves

Step-by-Step Preparation Method

1. Season the Pork

Start by seasoning the pork shoulder with salt and black pepper. Be careful not to over-salt because the sauerkraut will naturally add its own salty tang during cooking. The seasoning helps enhance the pork’s natural flavor and ensures that each bite is perfectly balanced.

2. Prepare the Sauerkraut

If you prefer, finely chop the sauerkraut, although leaving it coarser is perfectly fine. The sauerkraut will soften during the long cooking process, releasing its tangy flavor into the meat and cooking liquid.

3. Layer Ingredients in the Slow Cooker

• Add half of the sauerkraut to the bottom of the slow cooker.
• Place the seasoned pork shoulder on top of the sauerkraut.
• Add the remaining sauerkraut over the pork.
• Sprinkle paprika over the top and add the bay leaves.
• Drizzle the vegetable oil evenly (optional, but it helps keep the pork moist).

Layering in this way allows the flavors to meld gradually, ensuring the pork absorbs the tanginess of the sauerkraut while cooking evenly.

4. Cook the Pork and Sauerkraut

Cover the slow cooker and cook:

• On high for 6 hours, or
• On low for 8 hours

During this time, the pork will become tender enough to shred with a fork, while the sauerkraut softens and infuses the dish with flavor.

Tip: Resist the temptation to lift the lid during cooking, as this can release heat and extend the cooking time.

5. Serve

Once cooked, remove the bay leaves and slice or shred the pork. Serve alongside the sauerkraut and any additional sides you enjoy, such as mashed potatoes, roasted vegetables, or warm bread. The slow-cooked flavors are hearty and comforting, making this dish a family favorite.

Tips for the Perfect Slow Cooker Pork and Sauerkraut

1. Choose the Right Cut of Pork: Pork butt (shoulder) is ideal for slow cooking because it’s well-marbled and becomes tender over long cooking periods.
2. Adjust Seasonings Carefully: Sauerkraut is naturally salty, so taste and adjust salt only at the end if necessary.
3. Optional Add-Ins: Some cooks enjoy adding sliced onions, garlic, or apple slices for a slightly sweet and aromatic variation.
4. Make Ahead: Assemble everything in the slow cooker and refrigerate for several hours before cooking. Simply set the cooker to start in the morning, and dinner is ready by evening.
5. Leftovers: This dish reheats beautifully and can even taste better the next day as the flavors continue to meld.

Nutritional Information (Per Serving)

• Calories: 151 kcal
• Carbohydrates: 3 g
• Protein: 13 g
• Fat: 9 g
• Saturated Fat: 5 g
• Cholesterol: 40 mg
• Sodium: 726 mg
• Potassium: 354 mg
• Fiber: 2 g
• Sugar: 1 g
• Vitamin A: 180 IU
• Vitamin C: 10 mg
• Calcium: 30 mg
• Iron: 1.9 mg

Frequently Asked Questions (FAQs)

1. Can I use a different cut of pork?

Yes, you can use pork loin or tenderloin, but keep in mind these cuts are leaner and may not be as tender or flavorful as pork shoulder after slow cooking.

2. Can I make this recipe without a slow cooker?

Absolutely! You can cook it in a Dutch oven on the stove or in the oven at 325°F (160°C) for 3–4 hours, covered, until the pork is tender.

3. Can I add other vegetables?

Yes! Onions, apples, or carrots can add extra flavor. Add them in layers with the sauerkraut or around the pork for best results.

4. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. You can also freeze cooked portions for up to 3 months.

5. Is this dish spicy?

No, this recipe is mildly seasoned. You can add a pinch of crushed red pepper or smoked paprika for a subtle kick if desired.

Conclusion

Slow Cooker Pork and Sauerkraut is a simple, comforting dish that brings warmth and hearty flavors to your table with minimal effort. Its tender, flavorful pork pairs perfectly with the tangy sauerkraut, creating a classic dish that’s ideal for winter dinners, holiday gatherings, or any day you want a fuss-free, satisfying meal.

With just a handful of ingredients and the convenience of a slow cooker, you can enjoy a dish that’s both traditional and delicious, perfect for feeding a crowd or creating cozy family memories.

Print