Description
Tender boneless pork loin slow-cooked with tangy sauerkraut, apples, and onions. A classic Pennsylvania Dutch comfort dish perfect for family dinners.
Ingredients
- 4 lbs boneless pork loin or tenderloin (boneless pork shoulder can be used)
- 1 medium yellow onion, thinly sliced
- 32 oz sauerkraut with juice
- 1 tbsp apple cider vinegar or white vinegar
- 1 medium Macintosh apple, peeled, cored and chopped (or Granny Smith)
- Salt and pepper to taste
Instructions
- Season pork with salt and pepper and place in the bottom of the crock pot, fat side up.
- Pour sauerkraut with juice over the pork.
- Add 1 tbsp vinegar. Optionally, add 1/4 cup apple juice or 2 tbsp brown sugar for sweetness.
- Top with thinly sliced onion and chopped apple.
- Cover crock pot and cook on low for 8–9 hours until pork is tender and easily shredded. Stir once midway through cooking if possible.
Notes
- Use refrigerated bagged sauerkraut with brine instead of jarred.
- Boneless pork shoulder or chops can be substituted.
- Apple juice or brown sugar can replace chopped apple if desired.
- Serve with mashed potatoes or egg noodles.
- Flavor improves the next day.
- Prep Time: 10 minutes
- Cook Time: 9 hours
- Category: Dinner, Lunch
- Method: Slow Cook
- Cuisine: German, Pennsylvania Dutch