Introduction

Slow Cooker Pork and Sauerkraut with Apples is a classic, hearty dish that perfectly balances savory, tangy, and slightly sweet flavors. The slow cooking method allows the pork to become tender and juicy while infusing the sauerkraut with rich, aromatic flavors.

This recipe is ideal for cozy family dinners, fall and winter meals, or any time you crave comforting, home-cooked flavors. The apples add a subtle sweetness that balances the tang of sauerkraut, creating a perfectly harmonious dish that’s both satisfying and easy to prepare.

Why I Love This Recipe

I love this recipe because it’s effortless yet deeply flavorful. The slow cooker does all the work, letting the pork and sauerkraut simmer together until the meat is melt-in-your-mouth tender. The addition of apples brings natural sweetness, enhancing the savory sauerkraut.

It’s a dish that feels like a warm hug in a bowl, perfect for chilly evenings or a special Sunday dinner. The flavors improve over time, making leftovers even more delicious.

Why This Dish Is a Must-Try

This dish is a must-try because it’s a perfect combination of flavors and textures. The tangy sauerkraut, sweet apples, and tender pork create a meal that’s both comforting and flavorful, reminiscent of traditional German cuisine.

Whether served for a family dinner or a festive gathering, this slow-cooked pork dish is a showstopper that’s easy to prepare and will impress anyone who tastes it.

Preparation and Cooking Details

• Preparation Time: 15–20 minutes
• Cooking Time: 6–8 hours on low or 4–5 hours on high
• Total Time: 6–8 hours
• Servings: 6–8
• Calories: ~400–450 kcal per serving
• Course: Main Course
• Cuisine: German / Comfort Food

Ingredients

• 3–4 lb (1.4–1.8 kg) pork shoulder or pork loin, trimmed
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 ½–2 cups sauerkraut, drained and rinsed (if desired)
• 2–3 apples, peeled, cored, and sliced
• 1 cup apple cider or apple juice
• 1 tsp caraway seeds (optional)
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• 1–2 tbsp brown sugar (optional, to taste)
• 2 tbsp olive oil or vegetable oil
• Optional garnish: fresh parsley

Cooking Directions

1. Prep pork: Pat pork dry and season with salt and pepper. Optional: Sear in a skillet with oil until browned on all sides for added flavor.
2. Layer ingredients: In slow cooker, place sliced onions and garlic at the bottom. Layer sauerkraut over onions, followed by apple slices.
3. Add pork: Place pork on top of the sauerkraut and apple mixture.
4. Add liquids and seasonings: Pour apple cider over the meat. Sprinkle with caraway seeds and brown sugar if using.
5. Slow cook: Cover and cook on low for 6–8 hours or high for 4–5 hours until pork is tender and easily pulls apart.
6. Serve: Remove pork and slice or shred. Serve over sauerkraut and apples, spooning pan juices on top. Garnish with fresh parsley if desired.

Step-by-Step Preparation Method

1. Pat pork dry, season with salt and pepper, and optionally sear in a skillet.
2. Layer sliced onions and garlic in slow cooker.
3. Add sauerkraut over onions, then place apple slices on top.
4. Place pork on top of the sauerkraut and apples.
5. Pour apple cider over everything; add caraway seeds and brown sugar if using.
6. Cover and cook on low 6–8 hours or high 4–5 hours.
7. Slice or shred pork and serve with sauerkraut, apples, and pan juices. Garnish with parsley.

How to Serve

Serve hot with:

• Mashed potatoes, roasted potatoes, or spaetzle
• Rye or crusty bread
• Mustard on the side for extra tang
• Garnish with fresh parsley or chives

Recipe Tips

• Rinse sauerkraut if you prefer a milder tang.
• Use apples with a firm texture like Honeycrisp or Granny Smith to hold shape during cooking.
• Sear the pork before slow cooking for extra depth of flavor.
• Adjust sweetness with brown sugar according to taste.
• Stir halfway through cooking if possible to mix flavors.

Variations

• Spicy Version: Add a pinch of crushed red pepper flakes or diced jalapeño.
• Beer-Braised: Substitute apple cider with a light beer for deeper flavor.
• Vegetable Addition: Add carrots, parsnips, or potatoes to the slow cooker for a one-pot meal.
• Sweet & Savory: Add dried cranberries or raisins for additional sweetness.
• Pork Loin Variation: Use pork loin for leaner meat; adjust cooking time to avoid overcooking.

Freezing and Storage

• Refrigerator: Store in airtight container for up to 4 days.
• Freezer: Freeze in portions (without apples if desired) for up to 2–3 months. Thaw overnight in refrigerator before reheating.
• Reheating: Warm gently on stove or in slow cooker on low, adding a splash of apple cider or water if needed.

Special Equipment Needed

• Slow cooker / crockpot (6–7 quart recommended)
• Skillet (optional, for searing pork)
• Knife and cutting board
• Measuring cups and spoons

Frequently Asked Questions (FAQ)

Q: Can I use a smaller or larger pork cut?
A: Yes, adjust cooking time based on size. Larger cuts may need extra 1–2 hours on low.

Q: Can I skip searing the pork?
A: Yes, but searing adds extra flavor and a nice crust.

Q: Can I make this with pork tenderloin?
A: Yes, but cook on low for 4–5 hours to avoid drying out.

Q: Can I make it spicier?
A: Add crushed red pepper flakes, hot paprika, or diced jalapeños.

Q: Can I prepare this ahead of time?
A: Yes, assemble ingredients in slow cooker insert, refrigerate overnight, and cook the next day.

Conclusion

Slow Cooker Pork and Sauerkraut with Apples is a hearty, comforting, and flavor-packed meal perfect for family dinners or festive occasions. The tender pork, tangy sauerkraut, and sweet apples create a beautiful balance of flavors that’s satisfying and easy to prepare. With minimal hands-on effort, this slow-cooked dish delivers a traditional, comforting experience that’s sure to become a family favorite.