Crockpot Pork and Sauerkraut

A crockpot does the heavy lifting for this classic pork and sauerkraut, turning a simple cut of pork shoulder into melt-in-your-mouth meat while the cabbage sweetens and softens. The result is a hearty, tangy one-pot dinner that practically cooks itself.

Servings: 6 servings

Hands-Free Comfort

Just layer pork, onions, garlic, and sauerkraut in a slow cooker, add a splash of broth and a few seasonings, then let the crockpot work its magic. By dinner time you’ll have fork-tender pork drenched in a savory, slightly tangy sauce—no stovetop fuss required.

The Secret to Perfectly Tender Pork

The key is low-and-slow cooking with a bit of liquid. The pork shoulder stays moist because the broth creates steam, while the sauerkraut releases its juices, forming a natural braising liquid. Keeping the temperature at 200 °F (low) for six hours breaks down connective tissue without drying the meat.

Ingredients for Crockpot Pork and Sauerkraut

• 2 lb pork shoulder, cut into 2-inch cubes
• 1 (16-oz) package sauerkraut, drained
• 1 medium onion, sliced (about 1 cup)
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 tablespoon brown sugar
• 1 teaspoon caraway seeds (optional)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

How to Make It: Crockpot Pork and Sauerkraut

1. Place the pork cubes in the bottom of the crockpot.
2. Layer the sliced onion, minced garlic, and drained sauerkraut over the pork.
3. Pour the chicken broth over the ingredients, then sprinkle with brown sugar, caraway seeds, salt, and pepper.
4. Cover and set the crockpot to low for 6 hours (or high for 3-4 hours).
5. After cooking, stir gently to combine the sauce and meat, then serve hot.

Cooking Tips for Best Results

For extra flavor, sear the pork cubes in a hot skillet for 2-3 minutes before adding them to the crockpot; this adds a deep caramelized note but isn’t required. If the sauce looks thin at the end, uncover the pot for the last 30 minutes to let it reduce. Adjust seasoning with a splash of apple cider vinegar for more tang if desired.

Serving Ideas

Serve the pork and sauerkraut over buttered egg noodles, mashed potatoes, or a crusty roll to soak up the juices. A simple green salad or steamed green beans makes a bright side that balances the richness of the dish.

Common Questions

Can I use pork loin instead of shoulder?

Pork shoulder is best for tenderness, but pork loin works if you keep the cook time shorter to avoid drying out.

Do I need to rinse the sauerkraut?

Rinsing removes excess brine, which helps control the salt level; drain well before adding.

Can I add apples for extra sweetness?

Yes, slice one apple and layer it with the sauerkraut for a subtle sweet contrast.