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Slow Cooker German-Style Pork Roast with Sauerkraut and Potatoes

Slow Cooker German-Style Pork Roast with Sauerkraut and Potatoes

  • Prep

    20 m
  • Cook

    8 h
  • Ready In

    8 h 20 m
Dianemwj

Dianemwj

Pork loin becomes tender and delicious cooked slowly with sauerkraut and caraway seeds. This gets raves from my German father. My Irish husband loves it too!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 858 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
  2. Cook in slow cooker on Low 8 to 10 hours.
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Reviews

DEBBI1952
190

DEBBI1952

5/12/2008

I have been making this the exact same way for years and always comes out great. Point is to make sure that the pork stays in the "juice." I always put my roast in frozen so maybe that makes the extra liquid needed to keep the pork moist. My family loves this. Sometimes we even add potatoes to the slow cooker.

margo
146

margo

10/26/2009

If you want real Bavarian flavor, you have to brown the seasoned roast/pork ribs on all sides before adding to the Sauerkraut. It locks in the juices and flavor.You can use the broiler to do this. Add the drippings also to the Kraut. No garlic please !!!. You can grate an apple and add it to sweeten the Sauerkraut. Bayleafs (1 or 2) are a must and so are the pepper corns and Karaway seeds. If the Sauerkraut is to vinegary, rinse it until you have the desired flavor or just simply add an extra can of water. Remember, the longer you cook it, the better the taste. Every one loves my Sauerkraut...Happy cooking

tmeeker44
117

tmeeker44

11/3/2008

I actually learned to make this when working for a roofing company in South FL at a "tar kettle" cook off. I use 2 bags of kraut and it keeps the pork tender and juicy. As my DH doesn't eat kraut I wrap the pok loin in cheese cloth so it isn't "contaminated" - silly man eats the pork and potatos like there is no tomorrow! I don't add anything other that the pork, potatos and kraut. The juice and pork season each other nicely and don't really require anything else. And 8 hours is about the right time (for my slow cooker anyway). Darn, now I'll have to make this sometime this week!

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