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Per serving
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- 1
Rinse the kraut
Dump the sauerkraut into a colander, rinse it under cold water, and squeeze out as much liquid as you can with your hands. Rinsing knocks down the sharp tang so the finished pot tastes mellow and savory instead of sour.
- 2
Build the base
Peel, core, and chop the apple, and chop the onion. Spread the rinsed sauerkraut, apple, and onion across the bottom of the slow cooker, sprinkle the brown sugar and caraway seeds over the top, and give it a quick stir.
- 3
Season the pork
Pat the pork shoulder dry, then rub it all over with the salt, garlic powder, and black pepper. Set the roast right on top of the kraut mixture.
- 4
Slow cook
Pour the apple juice around the roast, cover, and cook on low for about 6 hours (or high for 3 to 4), until the pork is fork-tender and pulls apart with no resistance.
- 5
Rest and serve
Lift the pork out and let it rest for 5 minutes, then slice or shred it. Return it to the pot to soak up the juices on the warm setting until you're ready to plate.
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Slow-Cooker Pork and Sauerkraut
Created by: BudgetBites
Ingredients
- 3 lb boneless pork shoulder
- 25 oz sauerkraut
- 1 apple
- 1 onion
- 1 tbsp brown sugar
- 1 cup apple juice
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp caraway seeds
Instructions
- Rinse the krautDump the sauerkraut into a colander, rinse it under cold water, and squeeze out as much liquid as you can with your hands. Rinsing knocks down the sharp tang so the finished pot tastes mellow and savory instead of sour.
- Build the basePeel, core, and chop the apple, and chop the onion. Spread the rinsed sauerkraut, apple, and onion across the bottom of the slow cooker, sprinkle the brown sugar and caraway seeds over the top, and give it a quick stir.
- Season the porkPat the pork shoulder dry, then rub it all over with the salt, garlic powder, and black pepper. Set the roast right on top of the kraut mixture.
- Slow cookPour the apple juice around the roast, cover, and cook on low for about 6 hours (or high for 3 to 4), until the pork is fork-tender and pulls apart with no resistance.
- Rest and serveLift the pork out and let it rest for 5 minutes, then slice or shred it. Return it to the pot to soak up the juices on the warm setting until you're ready to plate.