Here is my favorite crockpot pork and sauerkraut recipe, with tender pork shoulder, sweet apples, and tangy sauerkraut that all cook together low and slow for an easy, comforting meal.
This recipe is perfect for those busy weeknights when you want something hearty on the table without much effort. I just throw everything in the crockpot in the morning, and by dinner time, the whole house smells amazing and my family is ready to eat!
Why You’ll Love This Pork and Sauerkraut
- Set it and forget it – This crockpot recipe does all the heavy lifting while you’re at work or running errands, making dinner prep completely stress-free.
- Minimal ingredients – With just a handful of simple ingredients, most of which you might already have on hand, this recipe keeps things easy without sacrificing flavor.
- Tender, fall-apart pork – The slow cooking process transforms the pork shoulder into incredibly tender meat that practically melts in your mouth.
- Balanced flavors – The sweet apple perfectly complements the tangy sauerkraut, creating a delicious combination that keeps every bite interesting.
- Perfect for meal prep – This dish actually tastes better the next day, making it ideal for leftovers or preparing ahead for busy weeknights.
What Kind of Pork Should I Use?
Pork shoulder is really the best cut for this recipe because it has enough fat and connective tissue to stay moist and tender during the long, slow cooking process. You might also see it labeled as pork butt or Boston butt at the grocery store – don’t let the name confuse you, it’s the same cut and works perfectly. If you can only find a larger roast, that’s totally fine, just plan on having some tasty leftovers or adjust your cooking time slightly. Boneless is easier to work with, but bone-in will give you even more flavor, so grab whichever one looks good at the store.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:
- Pork shoulder: You can use pork loin instead, though it’ll be a bit leaner and less tender. If going this route, reduce your cooking time by about an hour to prevent it from drying out. Pork butt also works great as a substitute.
- White onion: Yellow onions work just as well here. Sweet onions like Vidalia will give you a milder, slightly sweeter flavor if that’s more your style.
- Apple: Any apple variety works, but tart apples like Granny Smith add nice contrast to the sauerkraut, while sweeter varieties like Fuji or Gala mellow things out. You can also use applesauce (about ½ cup) if you don’t have fresh apples.
- Jarred sauerkraut: Fresh sauerkraut from the refrigerated section works great too. If you find sauerkraut too tangy, rinse it under cold water before using to tone down the sourness.
- Olive oil: Any neutral cooking oil works here – vegetable oil, canola oil, or avocado oil are all fine choices.
Watch Out for These Mistakes While Cooking
Skipping the searing step might seem like a time-saver, but browning the pork shoulder first adds a depth of flavor that makes a real difference – those caramelized bits are worth the extra 10 minutes.
One mistake that can ruin your dish is not draining enough of the sauerkraut liquid before adding it to the crockpot, which can make everything too watery and dilute the flavors, so drain about half the liquid from the jar.
Make sure to trim any large chunks of fat from the pork shoulder before cooking, as too much fat will make the final dish greasy and unpleasant – you can always remove more after cooking, but starting with less saves you work later.
Finally, resist the urge to cook on HIGH to speed things up, since the low and slow method is what breaks down the tough connective tissue in the pork shoulder and makes it fall-apart tender.
What to Serve With Pork and Sauerkraut?
This hearty pork and sauerkraut is perfect with some creamy mashed potatoes or buttered egg noodles to soak up all those delicious juices. I love adding a side of roasted root vegetables like carrots and parsnips, which complement the tangy sauerkraut really nicely. For a more traditional approach, serve it with boiled potatoes and a dollop of sour cream on the side. If you want something green on the plate, steamed green beans or a simple cabbage slaw work great without competing with the main dish.
Storage Instructions
Store: Keep your leftover pork and sauerkraut in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day, so this is a great one to make ahead for easy weeknight dinners.
Freeze: This dish freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. I like to freeze individual servings so I can just grab what I need for a quick meal.
Reheat: Warm it up on the stovetop over medium-low heat with a splash of water or broth to keep it moist. You can also microwave individual portions, just cover loosely and heat in 1-minute intervals, stirring in between until it’s heated through.
| Preparation Time | 10-15 minutes |
| Cooking Time | 8-10 hours |
| Total Time | 8-10 hours |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2400
- Protein: 160-180 g
- Fat: 140-160 g
- Carbohydrates: 70-90 g
Ingredients
For searing:
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2.5 lb pork shoulder roast (bone-in preferred for more flavor)
- 1 tbsp olive oil (or any neutral oil like canola)
For the slow cooker:
- 3 garlic cloves (minced)
- 1 large apple (cored and cut into 1/2-inch chunks)
- 24 oz sauerkraut (I use Libby’s brand)
- 1 large white onion (sliced into thin rings)
- fresh thyme (optional, adds nice herbaceous depth)
Step 1: Season and Sear the Pork for Depth
- 2.5 lb pork shoulder roast
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Pat the pork shoulder roast dry with paper towels, then generously season all sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Sear the pork for 2-3 minutes per side until deeply browned—this creates a flavorful crust that builds complexity in the final dish.
I find that searing makes a noticeable difference in richness, so I never skip this step.
Transfer the seared pork to a plate.
Step 2: Build the Flavor Base in the Slow Cooker
- 1 large white onion
- 1 large apple
- 3 garlic cloves
- seared pork from Step 1
Layer the sliced onion and apple chunks on the bottom of your slow cooker—these vegetables will create a natural bed that prevents sticking and releases their sweetness into the braise.
Mince the garlic and scatter it over the vegetables.
Place the seared pork from Step 1 on top of this base, skin-side up if the bone-in roast has skin.
Step 3: Add Sauerkraut and Cook Low and Slow
- 24 oz sauerkraut
- fresh thyme
Pour the entire 24 oz of sauerkraut with all its liquid over the pork—don’t drain it, as that liquid contains tangy flavor that will infuse the meat.
If you have fresh thyme, scatter a few sprigs over the top for herbaceous notes.
Cover the slow cooker and cook on LOW for 8-10 hours, until the pork is fork-tender and easily shreds.
I like to check it around the 8-hour mark; if it’s still firm, give it another hour.
Step 4: Shred and Finish
- cooked pork from Step 3
- sauerkraut mixture from Step 3
Transfer the cooked pork to a cutting board and let it rest for 5 minutes—this makes it easier to shred.
Remove and discard any excess fat, then shred or slice the meat into bite-sized pieces using two forks.
Return the shredded pork to the slow cooker and gently stir it back into the sauerkraut and braising liquid until well combined.
Taste and adjust seasoning if needed before serving.
Classic Crockpot Pork and Sauerkraut
Ingredients
For searing:
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2.5 lb pork shoulder roast (bone-in preferred for more flavor)
- 1 tbsp olive oil (or any neutral oil like canola)
For the slow cooker:
- 3 garlic cloves (minced)
- 1 large apple (cored and cut into 1/2-inch chunks)
- 24 oz sauerkraut (I use Libby's brand)
- 1 large white onion (sliced into thin rings)
- fresh thyme (optional, adds nice herbaceous depth)
Instructions
- Pat the pork shoulder roast dry with paper towels, then generously season all sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the pork for 2-3 minutes per side until deeply browned—this creates a flavorful crust that builds complexity in the final dish. I find that searing makes a noticeable difference in richness, so I never skip this step. Transfer the seared pork to a plate.
- Layer the sliced onion and apple chunks on the bottom of your slow cooker—these vegetables will create a natural bed that prevents sticking and releases their sweetness into the braise. Mince the garlic and scatter it over the vegetables. Place the seared pork from Step 1 on top of this base, skin-side up if the bone-in roast has skin.
- Pour the entire 24 oz of sauerkraut with all its liquid over the pork—don't drain it, as that liquid contains tangy flavor that will infuse the meat. If you have fresh thyme, scatter a few sprigs over the top for herbaceous notes. Cover the slow cooker and cook on LOW for 8-10 hours, until the pork is fork-tender and easily shreds. I like to check it around the 8-hour mark; if it's still firm, give it another hour.
- Transfer the cooked pork to a cutting board and let it rest for 5 minutes—this makes it easier to shred. Remove and discard any excess fat, then shred or slice the meat into bite-sized pieces using two forks. Return the shredded pork to the slow cooker and gently stir it back into the sauerkraut and braising liquid until well combined. Taste and adjust seasoning if needed before serving.
