Crock Pot Pork Loin And Sauerkraut Recipe: Set It And Forget It New Year Tradition

There’s something deeply satisfying about a dish that practically cooks itself while filling your home with an irresistible aroma. This slow-cooker method turns a simple pork loin and tangy sauerkraut into a tender, flavorful meal with almost no effort.

I’ve perfected this recipe to ensure the pork stays juicy and the sauerkraut retains its bright, tangy character. The low-and-slow cooking process allows the flavors to meld beautifully, creating a dish that’s both comforting and traditional.

By the time it’s ready, you’ll have fall-apart pork infused with the rich, fermented depth of sauerkraut. It’s a time-honored combination that’s ideal for New Year’s Day or any cozy dinner.

Serve with mashed potatoes or crusty bread to soak up every last bite. Here’s how to make it.

Ingredients for Crock Pot Pork Loin and Sauerkraut

Pork loin, sauerkraut, and a handful of aromatics create this slow-cooked classic with minimal effort.

The pork loin is the foundation—look for well-marbled, boneless cuts at your butcher or Whole Foods. Sauerkraut quality varies wildly; Refrigerated varieties from the deli section (like Boar’s Head) have better texture than shelf-stable cans. Juniper berries and caraway seeds are traditional but can be omitted if unavailable (the dish will still shine).

No caraway seeds? Fennel seeds at half the amount work well. Out of juniper berries? Skip them—they’re subtle. For extra richness, add 1/4 cup apple cider to the slow cooker. The apples can be Honeycrisp or Fuji if Granny Smith aren’t available (adjust sugar to taste). Vegetable broth can replace chicken broth for a lighter touch.

This reheats wonderfully for up to 4 days in the fridge. For longer storage, freeze portions (without apples) for 3 months. The flavors deepen overnight, so it’s ideal for making ahead. Serve with crusty bread to soak up the juices (don’t skip this part).

Step-by-Step Instructions for Crock Pot Pork Loin and Sauerkraut

This hands-off method delivers tender pork with tangy sauerkraut and sweet apples every time.

Step 1: Sear the Pork Loin for Depth of Flavor

Heat the 1 tbsp olive oil in a large skillet over medium-high heat. Pat the 2.5 lb pork loin dry with paper towels and season evenly with the 1.5 tsp kosher salt and 1 tsp black pepper. This step is non-negotiable for developing a rich, caramelized crust.

Sear the pork loin on all sides for 2-3 minutes per side until deep golden brown. The meat should release easily from the pan when properly seared. Transfer to a plate and let rest while you prepare the remaining ingredients.

Step 2: Layer the Slow Cooker with Aromatics

Spread half of the 2 lb sauerkraut across the bottom of your slow cooker. Distribute the 1 whole thinly sliced yellow onion, 2 whole peeled, cored, and sliced Granny Smith apples, 0.25 cup brown sugar, 1 tsp caraway seeds, 6 pieces lightly crushed juniper berries, and 2 whole bay leaves evenly over the sauerkraut.

The apples and brown sugar balance the sauerkraut’s tanginess while the spices infuse the dish with traditional flavor. This layering technique ensures every bite is packed with complementary tastes and textures.

Step 3: Add Pork and Liquid for Slow Cooking

Place the seared pork loin on top of the sauerkraut mixture. Pour the 1 cup chicken broth evenly around the pork, being careful not to rinse off the searing crust. Cover the slow cooker and set to cook on low for 6-7 hours or high for 3-4 hours.

You’ll know it’s done when the pork reaches an internal temperature of 145°F and pulls apart easily with a fork. The sauerkraut will have softened and absorbed the pork’s rich juices, creating a harmonious blend of flavors.

Step 4: Rest and Serve with Optional Garnish

Remove the pork loin from the slow cooker and let it rest on a cutting board for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each slice remains moist and flavorful.

Slice the pork against the grain into ½-inch thick pieces. Serve over a bed of the sauerkraut mixture, drizzling with any accumulated juices from the slow cooker. Offer the 2 tbsp Dijon mustard on the side for those who enjoy an extra tangy kick with their meal.

Troubleshooting This Recipe

Sauerkraut Too Sour

If the sauerkraut overpowers your dish, stir in 1-2 tbsp brown sugar or a splash of apple cider to balance the acidity. I’ve found that refrigerated sauerkraut brands like Boar’s Head are less harsh than canned. 💡

Pork is Dry

This usually means it cooked too long. Pull the pork at 145°F internal temperature and let it rest 10-15 minutes before slicing. Next time, try cooking on low for 6 hours max instead of high heat.

Sauerkraut is Watery

Drain and rinse your sauerkraut thoroughly before adding it. If it’s still too wet, transfer the finished dish to a skillet and simmer uncovered for 5-10 minutes to evaporate excess liquid. I use a fine-mesh strainer for best results.

Apples Turn Mushy

Add the apple slices on top of the sauerkraut layer rather than mixing them in. This keeps them slightly firmer. For extra texture, use Honeycrisp apples instead of Granny Smith—they hold their shape better during long cooking.

Flavors Are Bland

Boost the depth by adding 1 tsp Dijon mustard or ½ tsp caraway seeds to the slow cooker. If you skipped the searing step, that’s likely the culprit—those browned bits add incredible flavor. 🔥

Slow Cooker Overflows

Never fill your slow cooker more than ⅔ full. With this recipe, that means using at least a 6-quart model. The sauerkraut releases liquid as it cooks, so leave room for expansion.

Frequently Asked Questions