Introduction
In Pennsylvania and the Midwest, you don’t start the New Year without Pork and Sauerkraut. The pig roots forward (symbolizing progress), unlike chickens that scratch backward. This slow cooker version makes the tradition incredibly easy. The pork roast becomes melt-in-your-mouth tender, and the sauerkraut mellows out into a savory, tangy side dish that cuts through the richness of the meat.
Why You’ll Love This Recipe
- Symbol of Progress: The traditional meal to ensure a year of moving forward.
- Set It and Forget It: The slow cooker does all the work while you recover from NYE.
- Fork-Tender Meat: The low-and-slow method creates incredibly soft pork.
- Balanced Flavor: A touch of brown sugar and apple balances the tart sauerkraut.
- Complete Meal: Just add mashed potatoes for a full feast.
Ingredients
- 1 (3-4 lb) boneless pork loin roast (or pork shoulder for fattier meat)
- 1 (32 oz) bag or jar sauerkraut, undrained
- 1 medium onion, sliced
- 1 apple, peeled and chopped (Granny Smith is great)
- 2 tablespoons brown sugar
- 1 teaspoon caraway seeds (optional)
- Salt and black pepper
Instructions
- Season the pork roast generously with salt and pepper.
- Place the sliced onion and chopped apple at the bottom of the slow cooker.
- Place the pork roast on top of the onions and apples.
- Pour the sauerkraut (juice and all) over the pork.
- Sprinkle the brown sugar and caraway seeds over the sauerkraut.
- Cover and cook on LOW for 8 hours (recommended) or HIGH for 4-5 hours.
- The pork should shred easily with a fork. Serve hot with mashed potatoes.
Tips
Do not drain the sauerkraut! The brine keeps the pork moist and tenderizes the meat as it cooks. The apple dissolves into the sauce, adding a hidden sweetness that even sauerkraut skeptics love.