Description

This cozy slow cooker pork and sauerkraut with apples is a comforting, hands-off dinner featuring fork-tender pork, tangy sauerkraut, and mellow apples. It’s perfect for chilly nights, potlucks, or family gatherings, and is easily adaptable for different diets.

Ingredients

Scale

2 1/2 pounds boneless pork loin roast, trimmed
32 ounces sauerkraut, drained but not rinsed
2 large apples (such as Granny Smith or Honeycrisp), peeled and sliced
1 medium onion, thinly sliced
1 teaspoon caraway seeds (optional)
2 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup low-sodium chicken broth
2 tablespoons unsalted butter
1 bay leaf (optional)
2 cloves garlic, minced (optional)

Instructions

Peel and slice the apples (about 1/4-inch thick). Slice the onion thinly. Trim any excess fat from the pork loin roast. If using caraway seeds or garlic, measure them out now.
In a large mixing bowl, combine the drained sauerkraut, sliced apples, onion, caraway seeds (if using), and brown sugar. Toss gently to blend.
Spread half of the sauerkraut mixture in the bottom of the slow cooker. Place the pork loin roast on top. Sprinkle the salt and pepper evenly over the pork. Top with the remaining sauerkraut mixture. Nestle in the bay leaf if using.
Pour the chicken broth over everything. Dot the top with butter.
Cover and cook on LOW for 8-9 hours, or HIGH for 4-5 hours, until the pork is fork-tender and shreds easily (internal temperature of 145°F).
Remove the pork and let it rest for 5 minutes. Slice or shred the meat, then stir it back into the sauerkraut mixture or serve alongside. Remove bay leaf before serving.
If the pork seems dry, add a splash more broth and let it sit on ‘warm’ for 10 minutes. If the sauerkraut is too sharp, stir in another tablespoon of brown sugar and mix well.
Prep everything the night before and stash in the fridge for a quick morning assembly.

Notes

For extra flavor, sear the pork before slow cooking. Use fresh, crisp apples for best texture. Prep ingredients the night before for convenience. Substitute pork shoulder for a richer result, or jackfruit and veggie broth for a vegetarian version. Leftovers taste even better the next day and freeze well.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: Eastern European, American

Nutrition

Serving Size: 1/8 of recipe
Calories: 310
Sugar: 12
Sodium: 820
Fat: 8
Saturated Fat: 3
Carbohydrates: 28
Fiber: 5
Protein: 28

Keywords: pork and sauerkraut, slow cooker, apples, comfort food, easy dinner, gluten-free, crockpot, family meal, cozy recipe