Slow Cooker Pork and Sauerkraut Recipe Easy New Years Tradition

If you’ve ever caught the aroma of slow cooker pork mingling with sauerkraut—especially in the dead of winter—you know that feeling. There’s a deep, savory scent that floats through the house, wrapping you up like your favorite old quilt. The first time I made this slow cooker pork and sauerkraut for New Year’s Day, snow was falling outside and my kitchen was alive with anticipation. I remember stealing a forkful straight from the crockpot (couldn’t wait!) and the tangy, tender bite made me pause. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

My roots run deep in Pennsylvania Dutch country, so this dish isn’t just food—it’s tradition. When I was knee-high to a grasshopper, my grandma would make pork and sauerkraut every New Year’s Day, swearing it brought good luck. She’d tell stories of how the pork symbolizes progress and the sauerkraut is for prosperity. I used to help her layer everything in the slow cooker, sneaking little bits of pork when she wasn’t looking. Years ago, I tried recreating that magic for my own family, and let’s face it, nothing brings everyone to the table faster than the promise of fork-tender pork and that tangy kraut.

Honestly, this recipe is dangerously easy—just a handful of ingredients and minimal fuss. My family couldn’t stop sneaking bites off the serving platter (and I can’t really blame them). It’s pure, nostalgic comfort, perfect for those chilly January days or any time you need a little bit of home. Whether you’re serving it up for a New Year’s spread, Sunday supper, or just to brighten up your Pinterest board, this slow cooker pork and sauerkraut delivers every single time. I’ve tested and tweaked it more times than I care to admit (in the name of research, of course), and now it’s our staple for family gatherings, gifting, and those cozy evenings when comfort is key. If you’re looking for a recipe that feels like a warm hug, you’re going to want to bookmark this one.

Why You’ll Love This Slow Cooker Pork and Sauerkraut Recipe

Over the years, I’ve made slow cooker pork and sauerkraut for everything from casual weeknight dinners to New Year’s Day parties with friends. Trust me—there’s a reason this recipe always finds its way onto our holiday table. Here’s why it’s a keeper:

• Quick & Easy: Everything goes right into the slow cooker in under 15 minutes, then you just let it do its thing. Perfect for busy days or when you want hands-off cooking.
• Simple Ingredients: No fancy grocery lists here. Most of what you need is likely hanging out in your pantry or fridge already.
• Perfect for Celebrations: Traditionally served for New Year’s, but honestly, it’s a hit at potlucks, family dinners, and cozy Sunday suppers.
• Crowd-Pleaser: Kids gobble it up, grownups go back for seconds, and even picky eaters are won over by that juicy pork and tangy kraut combo.
• Unbelievably Delicious: The pork comes out meltingly tender and the sauerkraut gets infused with all those savory juices. It’s comfort food at its best.

This isn’t just another slow cooker dinner—it’s my favorite version, tested and tweaked for maximum flavor and tenderness. I use a few tricks, like searing the pork for extra depth and adding apples for a subtle sweetness. The result? A perfect balance of juicy pork and tangy kraut, with a touch of caraway for warmth. It’s the kind of meal that makes you close your eyes after the first bite and just savor the moment.

Honestly, it’s the ultimate comfort food—healthier and easier than most, but still with all the soul-soothing satisfaction you crave. It’s stress-free, feeds a crowd, and transforms a simple meal into something memorable. Whether you’re looking to impress guests or just treat your family to a classic, this slow cooker pork and sauerkraut recipe is the answer.

What Ingredients You Will Need

This slow cooker pork and sauerkraut recipe relies on straightforward, wholesome ingredients to deliver bold flavor and that classic comfort food texture. Most are pantry staples, and you can swap things out based on what you have. Here’s what you’ll need:

• For the Pork:
  • Pork loin roast (3–4 lbs / 1.4–1.8 kg) — boneless is easiest for slicing; bone-in works for extra juiciness
  • Salt and black pepper — for seasoning the pork before searing
  • Oil (1–2 tbsp / 15–30 ml, such as canola or olive oil) — for searing
• For the Sauerkraut:
  • Sauerkraut (32 oz / 900 g jar or bag, drained slightly) — I love Gold Mine or Frank’s, but use your favorite brand
  • Apple (1 large, peeled and sliced) — adds a touch of sweetness to balance the kraut (Granny Smith or Honeycrisp works great)
  • Onion (1 medium, thinly sliced) — yellow or sweet onions add mellow depth
  • Caraway seeds (1–2 tsp / 5–10 ml, optional) — for that classic German flavor
  • Brown sugar (1–2 tbsp / 15–30 ml, optional) — rounds out the tanginess (skip if you prefer it more sour)
• For Cooking:
  • Chicken or vegetable broth (1 cup / 240 ml) — keeps things moist and savory
  • Bay leaf (1, optional) — adds subtle herbal notes
• Optional Add-Ins:
  • Potatoes (2–3 medium, quartered) — tuck them around the pork for a one-pot meal
  • Smoked sausage (sliced, optional) — for extra flavor and heartiness

Ingredient Tips: If you’re gluten-free, double-check your sauerkraut brand—some add malt vinegar. For a leaner cut, stick with pork loin or tenderloin. Bone-in pork shoulder is great for extra richness, but it takes a bit longer to cook. If apples aren’t your thing, swap them for pears or leave them out. Caraway is classic, but totally optional if you prefer kraut without the herbal notes.

In summer, you can even swap in fresh cabbage and let it slow cook with the pork for a lighter twist. And if you want to go dairy-free, there’s nothing in this recipe that needs changing—it’s naturally free from dairy and eggs.

Equipment Needed

You don’t need much for this slow cooker pork and sauerkraut recipe, but having the right tools makes things easier. Here’s what I use:

• Slow Cooker (6–8 quart): Big enough to fit a whole pork roast and plenty of kraut. I use an old Crock-Pot that’s lasted for years, but any brand works.
• Large Skillet: For searing the pork before slow cooking. If you skip searing, you can go straight to the slow cooker, but trust me, it’s worth the extra pan.
• Tongs: Handy for flipping the pork and transferring it to the crockpot (I’ve dropped a roast more than once without them).
• Cutting Board and Sharp Knife: For slicing onions, apples, and prepping the pork.
• Meat Thermometer: Not strictly necessary, but great for checking doneness without guessing.
• Serving Platter: For transferring the finished pork and kraut—makes for a pretty presentation.

If you don’t have a slow cooker, you can use a Dutch oven and cook low and slow in the oven at 300°F (150°C) for 3–4 hours. I’ve done it both ways, and they each work well. For cleanup, I recommend using slow cooker liners—makes washing up a breeze. If you’re on a budget, thrift stores often have great options for crockpots and kitchen tools at a fraction of the price.

Preparation Method

Ready to get started? Here’s how to make the most tender slow cooker pork and sauerkraut, step by step. I’ve added tips and troubleshooting notes from years of making this—so you don’t have to learn the hard way!

1. Prep the Pork: Pat the pork roast dry with paper towels. Sprinkle both sides generously with salt and pepper. This helps form a crust and flavors the meat all the way through.
2. Sear the Pork (Optional but Recommended): Heat 1–2 tbsp (15–30 ml) oil in a large skillet over medium-high heat. Add the pork and sear for 2–3 minutes per side until golden brown. Don’t rush—let it get nice and caramelized. (If you skip this step, the pork will still be tasty, but the seared bits add extra depth.)
3. Layer the Ingredients in the Slow Cooker: Spread half the sauerkraut in the bottom of your slow cooker. Add the sliced apples, onions, caraway seeds (if using), brown sugar, and bay leaf. Place the seared pork roast on top. Pour in the broth, then cover with the remaining sauerkraut.
4. Add Optional Veggies: If you’re using potatoes or sausage, tuck them around the pork and kraut. They’ll soak up all those savory juices.
5. Slow Cook: Cover and set your slow cooker to LOW for 8–10 hours or HIGH for 4–5 hours. The pork should be fork-tender and reach at least 145°F (63°C) internally. If you’re using a bone-in roast, it may need a bit longer—check after 7 hours on LOW.
6. Rest and Slice: When done, let the pork rest in the slow cooker (lid off) for 10–15 minutes before slicing. This keeps the juices in. Slice or shred the pork (it’ll fall apart easily), and serve with sauerkraut and veggies.
7. Troubleshooting Tips: If the kraut seems dry, add an extra splash of broth (1/4 cup / 60 ml). If your pork is tough, it needs more time—don’t rush it. If it’s too tangy, stir in a little more brown sugar at the end.
8. Finishing Touches: Taste and adjust seasoning before serving. Sometimes I add a bit more pepper or even a sprinkle of fresh parsley for color.

Efficiency Tips: Prep the onions and apples the night before. Sear the pork while you’re making coffee—then everything goes right into the slow cooker with minimal morning fuss. For a richer kraut, stir in a tablespoon of butter at the end (trust me, grandma’s secret).

If you’re using a Dutch oven, follow the same layering method and bake covered at 300°F (150°C) for 3–4 hours, checking that the pork is tender before serving.

Cooking Tips & Techniques

Let’s face it, slow cooker pork and sauerkraut is simple, but a few pro tips make a world of difference. Here are my go-tos for getting it just right:

• Sear for Flavor: Searing the pork before slow cooking isn’t mandatory, but it adds depth and locks in juices. I skipped it once—never again! That caramelized crust makes every bite better.
• Layering Matters: Start with kraut on the bottom, then apples and onions. This lets flavors mingle and keeps the pork juicy.
• Broth Choice: Use chicken or veggie broth, not water. It makes the kraut tender and gives everything savory backbone.
• Timing: Low and slow is best. Pork gets tough if rushed. If you’re short on time, HIGH works—but check early so it doesn’t dry out.
• Check Doneness: Use a meat thermometer. Pork should hit at least 145°F (63°C), but for shredding, 190°F (88°C) is ideal.
• Multitasking: I prep everything in the morning, set the slow cooker, and get on with my day. If you’re hosting, let it cook while you decorate or prep sides.
• Consistency: Always drain your sauerkraut a bit—too much liquid waters down the flavor. Adjust seasoning right before serving.
• Lessons Learned: Once, I used a tiny slow cooker and crammed everything in. The pork cooked unevenly and was dry in spots. Size matters—use at least a 6-quart cooker.
• Common Mistakes: Don’t add too much sugar. A tablespoon is plenty—more makes it cloying instead of balanced.

These tips come from years of trial, error, and more than a few “back to the drawing board” dinners. Trust me—follow these and you’ll get perfect results every time.

Variations & Adaptations

This slow cooker pork and sauerkraut recipe is flexible—make it your own with these tried-and-true variations (I’ve tested most of them myself):

• Dietary Adaptation: For gluten-free, check your sauerkraut label and stick with pork loin. For low-carb, skip the potatoes and brown sugar.
• Seasonal Twist: In summer, use fresh cabbage instead of sauerkraut. Add a splash of apple cider vinegar for tang.
• Flavor Boosts: Add sliced kielbasa or smoked sausage for smoky depth. For a sweeter finish, toss in extra apples or a handful of dried cranberries.
• Cooking Method: No slow cooker? Use a Dutch oven and bake low and slow in the oven. Or make it in the Instant Pot—pressure cook for 60 minutes, natural release.
• Spice It Up: If you like heat, sprinkle in red pepper flakes or a splash of hot sauce before slow cooking.
• Vegetarian Option: Swap pork for thick-cut portobello mushrooms and use veggie broth. The kraut and apples are still delicious!
• Personal Favorite: I once added slices of pear and a touch of cinnamon for a holiday spin—everyone asked for the recipe!

Allergen swaps are easy, too. If you need dairy-free, this recipe is naturally safe. For more protein, mix in beans or chickpeas near the end. Don’t be afraid to experiment—every family puts their own spin on pork and sauerkraut, and honestly, that’s half the fun.

Serving & Storage Suggestions

Slow cooker pork and sauerkraut is best served hot, straight from the crockpot. Slice or shred the pork, then pile it high with plenty of kraut and apples. I love serving it on a big platter, garnished with fresh parsley or thyme—makes it pop for Pinterest photos!

This dish pairs perfectly with mashed potatoes, rye bread, or even a side of buttered noodles. For drinks, a crisp apple cider or a cold lager is just right. If you’re serving for New Year’s, add a green salad for good luck and balance.

Leftovers store well in an airtight container in the refrigerator for up to 4 days. The flavors get deeper overnight—sometimes I think it’s even better the next day. For freezing, portion into smaller containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently in the microwave or on the stovetop with a splash of broth.

To reheat, cover loosely with foil and warm in a 325°F (160°C) oven until hot, or zap in the microwave in 1-minute bursts. If the kraut gets dry, add a touch more broth or butter before serving. Honestly, there’s nothing better than a bowl of leftover pork and sauerkraut on a cold January night!

Nutritional Information & Benefits

Here’s a quick look at the estimated nutrition per serving (about 6 oz pork with kraut):

• Calories: ~320
• Protein: ~32g
• Fat: ~14g
• Carbs: ~17g
• Fiber: ~4g
• Sodium: ~800mg (depends on sauerkraut brand)

Pork provides high-quality protein and B vitamins, while sauerkraut is rich in probiotics and vitamin C. Apples add antioxidants and a touch of natural sweetness. This recipe is naturally gluten-free and dairy-free (just double-check your sauerkraut!). If you’re watching sodium, rinse the kraut before using or pick a low-salt brand.

I love that this recipe feels hearty but isn’t heavy, and the kraut is great for gut health. For wellness, I focus on balance—pair this with extra veggies or whole grains for a nourishing meal that feels like a treat.

Conclusion

Slow cooker pork and sauerkraut isn’t just a recipe—it’s a tradition that brings comfort, luck, and togetherness to the table. It’s easy, reliable, and packed with flavor, making it perfect for New Year’s Day or any chilly evening when you want something cozy. Plus, it’s flexible enough to adapt for different diets, tastes, and seasons.

I love this recipe because it reminds me of family gatherings, laughter, and those little moments when a simple meal turns into something special. Give it a try, make it your own, and let me know how it turns out—drop a comment, share your spin, or tag me on Pinterest with your beautiful platter!

Here’s to good luck, great food, and recipes that feel like home. Happy cooking!

FAQs

Can I use pork shoulder instead of pork loin?

Absolutely! Pork shoulder works great and is even more flavorful, though it may need a bit longer to cook. Just make sure it’s tender before serving.

Do I need to rinse the sauerkraut?

If you prefer a milder flavor, rinse the sauerkraut briefly before using. For more tang, use it straight from the jar or bag.

Can I make this recipe in an Instant Pot?

You sure can! Pressure cook on HIGH for 60 minutes with natural release. The pork comes out just as tender, but with less waiting.

What’s the best way to slice the pork?

Let the pork rest for 10–15 minutes after slow cooking, then slice against the grain for the most tender pieces. Or shred it with two forks for a rustic look.

How do I keep leftovers from drying out?

Store leftovers with extra kraut and a splash of broth. When reheating, add a little butter or broth to keep everything moist and flavorful.

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