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Easy Pork and Sauerkraut

Easy Pork and Sauerkraut

  • Prep

    15 m
  • Cook

    6 h
  • Ready In

    6 h 15 m
Bianca Smith

Bianca Smith

This is a recipe that is similar to my Pennsylvania Dutch grandmother's but was modified by me. She used a pressure cooker but I prefer the crock pot. I always serve this with a side of mashed potatoes and applesauce to accompany it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 1567 mg
  • 63%

Based on a 2,000 calorie diet

Directions

  1. Combine all ingredients in a slow cooker and stir well. Submerse the apple under the other ingredients.
  2. Cook on High for one hour, reduce heat to Low and continue cooking for 5 hours or until pork is cooked through. Discard apple and serve.
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Reviews

MTPURSE
89

MTPURSE

12/29/2003

I added caraway seed and I browned the pork before adding to crock pot. The house smelled great when we got home. Excellent winter meal. I served it with mashed garlic potatoes and applesauce as suggested, but also served peas and carrots on the side for color.

Jennifer K
85

Jennifer K

1/6/2006

I made this for New Years Day to take into work for dinner for my co-workers. I had never made a pork in the crock pot and it turned out great! All the guys at work raved about it, and suprisingly, they could even taste the apple. I did modify this recipe slightly, using a 4 lb pork roast/loin (cut into about 6 slices) and used 1 1/2 apples. The apple did reduce the "zing" from the sauerkraut. I like the "zing", so maybe next time I would probably only use the 1/2 apple that it called for. Otherwise, it cooked up great-meat was tender, and I served it like everyone else seems to, with mashed potatoes and applesauce. Oh, also, I used the sauerkraut that somes refridgerated in a bag, found it back in the meat dept.

I'm nuts too...
53

I'm nuts too...

11/13/2003

I loved the addition of all of the spices in this dish, comparred to other simular recipes from the site. I used a bottle of Sam Adams Cranberry Lambic, and that made for a wonderful tasting roast. If your roast came out dry, my suggestion would be to use the entire 12 oz. of beer, otherwise there will not be enough liquid, hence the dry roast. Good recipe Bianca, served with mashed potatoes & applesauce as suggested = yum. Thanks! (Hi Manda, the point of the apple is to take the tart out of the sauerkraut. Happy Cooking, better luck next time ;)

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