Crock Pot Pork and Sauerkraut
Crock pot pork and sauerkraut features tender pork loin slowly cooking in tangy sauerkraut and seasonings in this classic German New Year's meal.
- 3-4 pound Pork Loin
- 2 pounds Sauerkraut (with juice)
- 1 teaspoon Caraway Seeds (optional but recommended)
- 2 tablespoons Brown Sugar
- 1 medium Granny Smith Apple (cored, peeled, and chopped)
- ¼ cup Butter
- 1 teaspoon Salt
- ½ teaspoon Fresh Ground Pepper
Add pork loin to a 6 quart slow cooker and top with sauerkraut, sauerkraut juice, caraway seeds, brown sugar, chopped apple, butter, salt, and black pepper.
Turn slow cooker on low and cook for 6 hours, or until pork loin is tender but not yet falling apart.
Cut the pork loin into individual serving sizes and serve topped with sauerkraut and cooking juices.
-For added flavor, brown all sides of the pork loin in a hot skillet prior to adding to the crock pot.
-This recipe can be cooked on high as well if needed, expect the cooking time to shorten by a couple of hours.
-Pork tenderloin can be substituted as well.
IF YOU LIKED THIS RECIPE check out my Slow Cooker Sauerkraut and Dumplings recipe too!
Calories: 321kcal | Carbohydrates: 11g | Protein: 39g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 122mg | Sodium: 1175mg | Potassium: 853mg | Fiber: 3g | Sugar: 7g | Vitamin A: 210IU | Vitamin C: 17.7mg | Calcium: 50mg | Iron: 2.6mg