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Slow Cooker Pork and Sauerkraut

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Fix this Slow Cooker Pork and Sauerkraut on New Year’s Day to ensure good luck in the coming year. As a pig roots forward, so will you!

slow cooker pork and sauerkraut with mashed potatoes
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Pork and Sauerkraut Tradition

I’m a born and bred Ohio girl so pork and sauerkraut is a traditional meal for me on New Year’s Day. I never really understood the connection, but in researching it I found several references to a pig rooting forward. Therefore eating pork is thought to keep you moving ahead in the next year.  And I suppose if you’re going to make your own luck, moving forward and adapting to change is certainly helpful!

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slow cooker pork and sauerkraut on a plate

How to make Crock Pot Pork and Sauerkraut

This pork can be put together and slow cooked overnight so it is ready and waiting for you to enjoy on New Year’s Day! Simply stir together the sauerkraut and seasonings and pour it over the pork loin. Cook it on LOW heat for 8 – 10 hours, until the pork shreds easily with a fork. It is melt in your mouth delicious!

pork and sauerkraut in the crockpot

Making Pork and Sauerkraut Kid-Friendly

My secret ingredient in this Slow Cooker Pork and Sauerkraut recipe is apple butter. The sweetness and spice in the apple butter really compliments the tangy flavor of the sauerkraut. It kind of tones down the overall flavor enough so kids will be more likely to enjoy this traditional dish. For purists who want that punch of fermented flavor, you can serve extra sauerkraut on the side.

taking a bite of pork and sauerkraut

Kitchen Tips:

  • Use a six or eight quart slow cooker for this recipe.
  • I used a boneless pork loin for this recipe.
  • This recipe can be made up to two days ahead and refrigerated. I put my cold pork and sauerkraut back into my slow cooker a few hours to slowly reheat it before serving.
  • Traditional mashed potatoes or my party potatoes should be served with this pork and sauerkraut.

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pork and sauerkraut plated with a side of mashed potatoes
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5 from 12 votes

Slow Cooker Pork and Sauerkraut

Fix this Slow Cooker Pork and Sauerkraut on New Year's Day to ensure good luck in the coming year. As a pig roots forward, so will you!
Course Main Course
Cuisine German
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
Calories 299kcal
Author Jill McOwen

Ingredients

  • 3 lb boneless pork loin
  • 1 sweet onion thinly sliced
  • 2 cups sauerkraut
  • 1 cup apple butter
  • 2 tbsp mustard can use whatever kind you have on-hand
  • 2 cloves garlic minced
  • 2 tbsp soy sauce
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

  • In a large bowl, stir together the onion, sauerkraut, apple butter, mustard, garlic, soy sauce, salt and pepper.
  • Place the pork loin in the crock of a 6 or 8 quart slow cooker. Top it with sauerkraut mixture. Cook on LOW heat for 8 to 10 hours, until the pork loin is easily shredded with a fork.
  • Serve with mashed potatoes and extra sauerkraut on the side.

Nutrition

Calories: 299kcal | Carbohydrates: 17g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 107mg | Sodium: 761mg | Potassium: 749mg | Fiber: 2g | Sugar: 13g | Vitamin A: 18IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg

More Slow Cooker Pork Recipes

Reader Interactions

Comments

  1. Pam says

    5 stars
    I had never heard about the New Years Day tradition of pork and sauerkraut. My boyfriend is from Ohio and explained this tradition. So I searched Pinterest and made this recipe, it was a hit! He had two plate fulls. I served it with mashed potatoes and green beans. It will be made every New Years Day from now on. Thanks!

    Reply

  2. Tiffany Zum says

    I’m from Ohio but have lived away for the past 12 years. Didn’t realize it was a regional thing until now. 😆 at least I’m not alone.

    Reply

  4. Patricia @ Grab a Plate says

    5 stars
    I just love food traditions, and this is a favorite (and we could use lots of good luck for the upcoming year)! I never thought to make this in the slow cooker – I’m going to give this a try. It looks so moist and delightful! Happy New Year!

    Reply

  9. J Thomas says

    I will be using a 5lb pork shoulder. Is it safe to assume 12 hours on low would be accurate? Will that amount of time overcook the pork and kraut? Thanks for the recipe and reply!
    Happy New Year!

    Reply

    • foodtasticmom says

      Yes, I believe that 12 hours on low should be enough to cook a 5 pound shoulder. Watch it periodically towards the end of cooking time, just to be sure. I have left roasted meat in my slow cooker enough to where it starts to get browned and crispy. It’s more the edges of the meat and generally after the meat has been shredded and it’s sitting for a long time on low in a party situation. Enjoy and Happy New Year!

      Reply

  10. Carol says

    If ever I need to pick my “last meal” it would be pork roast, sauerkraut, mashed potatoes and applesauce. My pork and sauerkraut I add 2 T of caraway seeds , a sliced apple , onion and a can of beer. Yum yum

    Reply

  15. Stephanie says

    5 stars
    I’m from NY and have never heard of this as a NYE tradition, but I think it’s totally worth trying! I recently discovered that sauerkraut isn’t “yucky” anymore once you grow up so I think I’ll really enjoy it!

    Reply

  18. Jarrod says

    5 stars
    I have been making Sauerkraut and Pork at least twice a year for the past 9-10 years. I have a set recipe and I make small variations each time trying to improve it. This time I used your idea of apple butter (not quite as much as you call for). The results were amazing. The flavor of the apple butter combined with the pork is insanely good (almost addictive). This was the best I have ever made. One thing I would suggest to you that I do is to cut pieces of garlic and insert them throughout the pork loin (it makes a big difference). no mustard is needed either. Other than that 5 stars. Maybe try my suggestion of inserting the garlic next time you make it. Oh and one last suggestion, add in a rope of Polska Kielbasa when you cook it.

    Reply

    • foodtasticmom says

      I’m glad my recipe provided inspiration and a willingness to try and change up your tried and true recipe! I take that as a great compliment! The garlic and Kielbasa are great suggestions. I will try that next year. Thanks for taking the time to review and offer your feedback.

      Reply

  19. Becky says

    Can you put all ingredients together and keep in fridge to cook a day or 2 later? Or does it have to be cooked right away?

    Reply

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