Slow Cooker Pork Loin and Sauerkraut

It’s Fall. The weather is chilly. Fortunately no snow yet! I wanted to do something in the slow cooker and had a pork loin in the freezer. I heard about a Pennsylvania Dutch custom, be it for New Years, of using pork and sauerkraut as a traditional meal. So I decided to test that meal out. 

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Apples are still plentiful here in the Midwest, so I wanted to add some of that flavor into this as well. I found a recipe online (because even I can’t come up with everything on my own) and I adapted the recipe blow. Even our friends who came over loved it! It’s got the flavors of fall and the comfort of home. I hope you enjoy it as much as we all did!

Check out the video of HOW EASY this was to make on the Oinkcooking YouTube Channel HERE.

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Slow Cooker Pork Loin and Sauerkraut

Ingredients:

3 – 4 lb pork loin  
½ teaspoon caraway seed  
½ teaspoon ground black pepper  
small apple, peeled and diced  
2 – 14 ounce cans sauerkraut, undrained  
¼ cup brown sugar, packed  
4 tablespoons unsalted butter, melted  
salt to taste  

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Directions:

Place pork loin in slow cooker.  

Evenly distribute caraway seeds and black pepper over top.

Add diced apple on top of pork.

Pour sauerkraut and juice on top and pat down so kraut evenly fills in sides of pork loin and covers top.

Sprinkle brown sugar over top of the sauerkraut.

Pour melted butter over top.

Cover and cook on low for about 8 hours.

Pull out pork loin and slice. Dish saurkraut onto plate. Add pork to top and serve.

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Slow Cooker Pork Loin and Sauerkraut
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Ingredients
  1. 3 - 4 lb pork loin
  2. ½ teaspoon caraway seed
  3. ½ teaspoon ground black pepper
  4. 1 small apple, peeled and diced
  5. 2 - 14 ounce cans sauerkraut, undrained
  6. ¼ cup brown sugar, packed
  7. 4 tablespoons unsalted butter, melted
  8. salt to taste
Instructions
  1. Place pork loin in slow cooker.
  2. Evenly distribute caraway seeds and black pepper over top.
  3. Add diced apple on top of pork.
  4. Pour sauerkraut and juice on top and pat down so kraut evenly fills in sides of pork loin and covers top.
  5. Sprinkle brown sugar over top of the sauerkraut.
  6. Pour melted butter over top.
  7. Cover and cook on low for about 8 hours.
  8. Pull out pork loin and slice. Dish saurkraut onto plate. Add pork to top and serve.
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3 Comments

  1. Made this for dinner tonight and it was FABULOUS!!! Thank you OINKS!!!! Keep providing these FABULOUS dishes.

  2. I made this recipe from a good quality 3.6 lb. pork loin roast and a 32-oz. jar of Rosoff sauerkraut, which I’ve had several times before and have greatly enjoyed. I was hoping to reproduce the excellent pork roast, sauerkraut and dumplings that my mother used to make in her Dutch oven when I was a child. I followed your recipe as close as possible (including buying a $5 bottle of caraway seeds) and slow-cooked on low for 8 hours in my Crock-Pot. There wasn’t enough room in the pot to add dumplings toward the end so I baked some biscuits and heated some prepared pork gravy as a side dish. Unfortunately, the pork was tasteless and dried out inside (despite cooking in sauerkraut juice) and the kraut was mushy and boring. Also, the amount of meat greatly exceeded the amount of sauerkraut. I ate one medium helping and stopped, wondering what I would do with all of the leftovers. I rescued the remaining meat by turning it into mediocre pulled-pork sandwiches with barbecue sauce. The left-over mushy sauerkraut remains in my refrigerator. Either I did something drastically wrong with this recipe or slow-cooking is just not an appropriate method for preparing this meal.

    • steve@oinkcooking.com

      Sorry to hear it didn’t turn out. I’m not quite sure what might have gone wrong. It could have been too much fat was trimmed off your pork loin, could have been a difference in temperatures between the slow cookers. I am really not sure what happened with the meat. As for the sauerkraut, I have never heard of sauerkraut being “mushy”. When mine came out, it tasted a lot like the kraut I’ve eaten in Germany and some German restaurants.

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