There’s something about walking into a house that smells like slow-cooked pork and apples that makes everything feel right. It’s one of those meals that does all the work for you while you’re off living your life. I’ll throw everything in the slow cooker in the morning, and by dinner time, I’ve got a meal that tastes like I spent hours in the kitchen.
This recipe is my go-to when I want something hearty but don’t want to deal with a bunch of pans and complicated steps. The sauerkraut and apples cook down together with the pork, and the whole thing gets this sweet and tangy flavor that even my kids will eat. Plus, it’s basically a one-pot meal, which means less cleanup.
I usually serve this with some mashed potatoes or crusty bread to soak up the juices. Sometimes I’ll make it on a Sunday and eat the leftovers all week. It’s one of those recipes that actually tastes better the next day.
Why You’ll Love This Slow Cooker Pork and Sauerkraut
- Set it and forget it convenience – Just toss everything in the slow cooker in the morning, and dinner will be ready when you are—no babysitting required.
- Sweet and savory balance – The apples and brown sugar cut through the tangy sauerkraut perfectly, creating a flavor combo that’s way more interesting than plain old pork.
- Tender, fall-apart pork – After hours in the slow cooker, the pork becomes so tender you can shred it with a fork, soaking up all those delicious juices.
- Minimal prep work – Just slice an apple and onion, dump in the sauerkraut, and you’re basically done with prep—no complicated steps or fancy techniques needed.
- Cozy comfort food – This dish is perfect for chilly evenings when you want something warm and satisfying without spending hours in the kitchen.
What Kind of Pork Should I Use?
You’ve got a couple of solid options here depending on what texture you’re after. A pork loin roast will give you a leaner, sliceable result that’s still plenty tender after slow cooking, and you can go bone-in or boneless without much difference. If you want something that practically falls apart with a fork, go with a Boston butt (also called pork shoulder) – it has more fat marbling which means it gets super tender and almost shreds itself after hours in the slow cooker. Either cut will work great with the sauerkraut and apples, so just grab whichever looks good at the store or fits your preference for how you like to serve your pork.
Options for Substitutions
This recipe is pretty forgiving, so here are some swaps you can make based on what you have:
- Pork loin roast: You can use pork shoulder (Boston butt) instead of loin for a more tender, fall-apart result. It has more fat, so it stays juicy during the long cooking time. Pork tenderloin works too, but it’s leaner and cooks faster, so check it after 4-5 hours.
- Sauerkraut: Don’t skip the sauerkraut – it’s really what makes this dish. But if you find it too tangy, rinse it under cold water before adding it to cut down on the sourness.
- Apple: Granny Smith and Honeycrisp are great choices, but any firm apple works. Fuji, Gala, or even Pink Lady will do the job. Just avoid Red Delicious since they get mushy.
- Apple juice: If you don’t have apple juice, use apple cider for a deeper flavor, or swap in chicken broth with a tablespoon of apple cider vinegar to keep that fruity tang.
- Brown sugar: You can use white sugar, honey, or maple syrup instead. If using honey or maple syrup, start with about 1½ tablespoons since they’re a bit sweeter.
- Butter: Olive oil or bacon fat can replace butter if needed, though butter adds a nice richness to the dish.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with this recipe is not draining enough liquid from canned sauerkraut, which can make the final dish way too salty and watery – always drain at least half before adding it to the slow cooker.
Another common error is overcooking the pork loin, especially if you’re using a boneless cut, since it can dry out after 8 hours on low – start checking around the 6-hour mark and remove it once it’s fork-tender.
If you want the best flavor, don’t skip browning the pork roast in a hot skillet for 2-3 minutes per side before adding it to the slow cooker, as this creates a nice crust and deeper taste.
Finally, resist the urge to lift the lid and check on things too often during cooking, since each peek releases heat and can add 15-20 minutes to your total cooking time.
What to Serve With Pork and Sauerkraut?
This dish practically begs for something starchy to soak up all those delicious juices, so I always serve it over creamy mashed potatoes or buttered egg noodles. A side of roasted root vegetables like carrots and parsnips adds a nice sweetness that plays well with the tangy sauerkraut and apples. If you want to keep things simple, some crusty rye bread or dinner rolls are perfect for mopping up the sauce. For a lighter option, a crisp cucumber salad with dill and vinegar cuts through the richness of the pork and gives you a refreshing contrast to the warm, hearty main dish.
Storage Instructions
Store: Keep your leftover pork and sauerkraut in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day, so don’t be surprised if it tastes even more amazing as leftovers!
Freeze: This dish freezes really well for up to 3 months. I like to portion it out into individual servings in freezer bags so I can grab just what I need. Just make sure everything is cooled down completely before freezing.
Reheat: Warm it up gently on the stovetop over medium-low heat with a splash of apple juice or water to keep it moist. You can also microwave individual portions, but I find the stovetop method keeps the pork more tender and juicy.
| Preparation Time | 15-20 minutes |
| Cooking Time | 240-300 minutes |
| Total Time | 255-320 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3400
- Protein: 210-250 g
- Fat: 170-210 g
- Carbohydrates: 90-120 g
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Ingredients
- 2 tsp salt
- 16 oz sauerkraut with liquid
- 1 large apple (peeled, cored, and cut into 1-inch chunks)
- 1 tsp cracked black pepper (freshly ground preferred)
- 3 lb pork loin roast (room temperature for even cooking)
- 5 tbsp butter (unsalted, cut into pats)
- 2 tbsp brown sugar
- 1 large onion (diced into 1/2-inch pieces)
- 10 fl oz apple juice (I use Martinelli’s for consistent sweetness)
Step 1: Prepare Ingredients and Season the Pork
- 3 lb pork loin roast
- 2 tsp salt
- 1 tsp cracked black pepper
- 1 large apple
- 1 large onion
Remove the pork loin from the refrigerator to bring it to room temperature, which ensures even cooking throughout the roast.
While it warms, peel and core the apple, cutting it into 1-inch chunks, then dice the onion into ½-inch pieces.
Pat the pork dry with paper towels, then season it generously on all sides with the salt and cracked black pepper, making sure to coat every surface.
This seasoning step is crucial for developing flavor throughout the meat as it cooks slowly.
Step 2: Build the Slow Cooker Base and Layer Ingredients
- Half of prepared apples and onions from Step 1
- Seasoned pork from Step 1
- 16 oz sauerkraut with liquid
- 2 tbsp brown sugar
- Remaining half of prepared apples and onions from Step 1
- 10 fl oz apple juice
- 5 tbsp butter
Distribute half of the prepared apples and onions evenly across the bottom of your slow cooker, creating a flavorful bed that will infuse the cooking liquid.
Place the seasoned pork loin on top of this base.
Pour the sauerkraut with its liquid over the pork, then sprinkle the brown sugar evenly across the sauerkraut—the sugar balances the sauerkraut’s acidity and complements the apple’s natural sweetness.
Arrange the remaining apples and onions around the pork, then pour in the apple juice.
Distribute the butter pats over the top of everything.
I like to nestle the butter pieces so they melt gradually into the liquid rather than all at once, creating a richer sauce.
Step 3: Cook Low and Slow Until Pork is Tender
Cover the slow cooker and set it to Low for 7-8 hours, or High for 4-5 hours if you’re short on time.
The pork will become increasingly tender as the collagen breaks down and the meat absorbs the apple, sauerkraut, and butter flavors.
I prefer the Low setting because it produces more tender, evenly cooked meat and allows the flavors to develop more fully, but either setting will give you delicious results.
The pork is done when it shreds easily with a fork and reaches an internal temperature of 145°F.
Step 4: Shred Pork and Combine with Braising Liquid
- Cooked pork from Step 3
- Braising liquid and vegetables from Step 3
Carefully remove the pork loin from the slow cooker and place it on a cutting board.
Using two forks, shred the pork into bite-sized pieces, discarding any excess fat if desired.
Return the shredded pork to the slow cooker and gently mix it with the apples, onions, sauerkraut, and all the cooking liquid until well combined.
The pork will break apart easily at this point, and mixing it back into the sauce allows all the flavors to meld together beautifully.
Step 5: Taste and Serve
Give the mixture a taste and adjust the seasoning as needed with additional salt and pepper.
The balance of sweet apples, tangy sauerkraut, and savory pork should be harmonious.
Serve warm directly from the slow cooker into bowls or plates.
Mouthwatering Slow Cooker Pork and Sauerkraut with Apples
Ingredients
- 2 tsp salt
- 16 oz sauerkraut with liquid
- 1 large apple (peeled, cored, and cut into 1-inch chunks)
- 1 tsp cracked black pepper (freshly ground preferred)
- 3 lb pork loin roast (room temperature for even cooking)
- 5 tbsp butter (unsalted, cut into pats)
- 2 tbsp brown sugar
- 1 large onion (diced into 1/2-inch pieces)
- 10 fl oz apple juice (I use Martinelli's for consistent sweetness)
Instructions
- Remove the pork loin from the refrigerator to bring it to room temperature, which ensures even cooking throughout the roast. While it warms, peel and core the apple, cutting it into 1-inch chunks, then dice the onion into ½-inch pieces. Pat the pork dry with paper towels, then season it generously on all sides with the salt and cracked black pepper, making sure to coat every surface. This seasoning step is crucial for developing flavor throughout the meat as it cooks slowly.
- Distribute half of the prepared apples and onions evenly across the bottom of your slow cooker, creating a flavorful bed that will infuse the cooking liquid. Place the seasoned pork loin on top of this base. Pour the sauerkraut with its liquid over the pork, then sprinkle the brown sugar evenly across the sauerkraut—the sugar balances the sauerkraut's acidity and complements the apple's natural sweetness. Arrange the remaining apples and onions around the pork, then pour in the apple juice. Distribute the butter pats over the top of everything. I like to nestle the butter pieces so they melt gradually into the liquid rather than all at once, creating a richer sauce.
- Cover the slow cooker and set it to Low for 7-8 hours, or High for 4-5 hours if you're short on time. The pork will become increasingly tender as the collagen breaks down and the meat absorbs the apple, sauerkraut, and butter flavors. I prefer the Low setting because it produces more tender, evenly cooked meat and allows the flavors to develop more fully, but either setting will give you delicious results. The pork is done when it shreds easily with a fork and reaches an internal temperature of 145°F.
- Carefully remove the pork loin from the slow cooker and place it on a cutting board. Using two forks, shred the pork into bite-sized pieces, discarding any excess fat if desired. Return the shredded pork to the slow cooker and gently mix it with the apples, onions, sauerkraut, and all the cooking liquid until well combined. The pork will break apart easily at this point, and mixing it back into the sauce allows all the flavors to meld together beautifully.
- Give the mixture a taste and adjust the seasoning as needed with additional salt and pepper. The balance of sweet apples, tangy sauerkraut, and savory pork should be harmonious. Serve warm directly from the slow cooker into bowls or plates.
