Recipe

Slow Cooker Sauerkraut and Pork

Tender, juicy pork simmered low and slow with sauerkraut, apples, and onions for that perfect sweet-tangy, cozy-dinner payoff.

By Matt Campbell

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4.8

A glazed pork roast nestled in sauerkraut with sliced apples and onions inside a slow cooker insert on a kitchen counter, warm natural light

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There are two kinds of slow cooker dinners: the ones that taste like you gave up, and the ones that taste like you had a plan. This slow cooker sauerkraut and pork lands firmly in camp two.

You get tender pork, sauerkraut that mellows into something savory and rounded, and little pockets of sweetness from apples that keep the whole pot balanced instead of aggressively tangy. It is the kind of dinner that smells like you have your life together, even if you absolutely do not.

Raw pork roast, a jar of sauerkraut, sliced apples, onion, garlic, caraway seeds, and broth measured on a clean kitchen counter

Why It Works

Big flavor with small effort: a quick sear (optional but worth it) plus a simple slow cooker setup.
Balanced sweet and tangy: apples and onion soften the sauerkraut’s bite so it tastes rich, not sharp.
Tender pork that stays juicy: cooking it nestled into kraut acts like a built-in moisture blanket.
Leftovers are excellent: the flavors deepen overnight, and it reheats like a dream.

Pairs Well With

Storage Tips

Refrigerate: Store pork and sauerkraut together in an airtight container for up to 3 to 4 days. Cool it down quickly, and keep a little of the cooking liquid with it so the pork stays juicy.

Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge. The apples will be softer after freezing, but the flavor is still great.

Reheat: Warm gently on the stove with a splash of broth or water, covered, until hot. Or microwave in short bursts, stirring the sauerkraut halfway through.

An airtight glass meal prep container filled with sliced pork and sauerkraut, set on a kitchen counter next to a lid

Common Questions

Should I rinse the sauerkraut?

If you love a bold tang, use it as-is. If you prefer it milder or you are salt-sensitive, give it a quick rinse and squeeze. My move is a compromise: drain well but do not rinse, then use low-sodium broth.

What cut of pork works best?

Pork shoulder is the most forgiving and stays juicy for long cooks. It is also the one that gives you that fall-apart, shred-it-with-a-fork finish. Pork loin works too and slices beautifully, but it is leaner, so cook to temperature and do not let it camp out in the slow cooker forever.

Temperature targets: Pull pork loin at 145°F (then rest 10 minutes). Pork shoulder turns shreddable and tender closer to 195 to 205°F.

Can I use pork chops?

You can, but they are easier to overcook. Use thick, bone-in chops if possible and start checking early. On LOW, begin checking around 2 1/2 to 3 hours and pull at 145°F. On HIGH, start checking around 1 1/2 to 2 hours.

Is this the same as German-style pork and sauerkraut?

Same cozy family, different sweater. This version leans classic with apple, onion, and caraway, which gives you that German-inspired vibe without getting fussy.

How do I make it less acidic?

Add more apple, use sweet onion, and stir in 1 to 2 teaspoons brown sugar at the end if needed. Also, serving it with mashed potatoes helps mellow the tang.

Any tips on sauerkraut brands and saltiness?

Sauerkraut can vary a lot. Some brands are noticeably saltier and sharper than others. If yours tastes intense straight from the jar, you can rinse it, or keep it drained and use broth (not salted water) as your cooking liquid. Taste at the end and adjust with a little sugar, a splash of vinegar, or a pinch of salt as needed.

Sauerkraut simmering with onion slices and apple wedges in a slow cooker, steam rising

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Slow cooker (6-quart recommended)
Large skillet (optional for searing)
Tongs
Cutting board and knife
Measuring spoons
Instant-read thermometer (highly recommended)

I like recipes that feel like a safety net. This is one of them. Pork and sauerkraut is the kind of old-school comfort that shows up when the weather turns and everyone suddenly wants dinner to be warm, filling, and a little dramatic in the best way.

The first time I made it in a slow cooker, I expected “fine.” What I got was the smell of onions and caraway doing their thing all afternoon, plus pork so tender it basically volunteered to fall apart. Now it is one of my go-to moves when I want maximum payoff with minimum chaos, which is, honestly, most weeknights.