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Slow Cooker Pork Roast and Sauerkraut with Apples

Close-up of tender, shredded pork served next to bright yellow pork and sauerkraut on a white plate.
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Make this tender pork roast and sauerkraut in your slow cooker for a hearty, comforting family dinner. The apples and caraway seeds add classic flavor with minimal effort.

Ingredients

Scale
  • 3 lb boneless pork shoulder roast
  • 1 (32 ounce) bag sauerkraut, drained
  • 1 large yellow onion, sliced
  • 2 medium apples, cored and sliced
  • 1 tablespoon brown sugar
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth

Instructions

  1. Place the sliced onion on the bottom of your slow cooker insert.
  2. Place the pork roast on top of the onions.
  3. In a bowl, mix the drained sauerkraut, brown sugar, caraway seeds, salt, and pepper.
  4. Spread the sauerkraut mixture evenly over the pork roast.
  5. Arrange the sliced apples on top of the sauerkraut.
  6. Pour the chicken broth around the sides of the roast.
  7. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the pork is easily shredded with a fork.
  8. Remove the pork and shred it using two forks. Return the shredded pork to the slow cooker and stir to combine with the sauerkraut liquid.
  9. Serve hot. This is a traditional New Year’s Pork and Sauerkraut Tradition meal for good luck.

Notes

  • For extra flavor, sear the pork roast on all sides in a hot skillet before placing it in the slow cooker.
  • If you prefer a thicker sauce, remove the pork halfway through cooking, shred it, and then mix 2 tablespoons of cornstarch with 1/4 cup of cold water. Stir this slurry into the liquid in the slow cooker during the last 30 minutes of cooking on high.
  • This recipe works well for Sauerkraut Meal Prep as leftovers freeze nicely.

Nutrition

Find it online: https://fooddexterity.com/pork-and-sauerkraut-slow-cooker-recipe/