Crock Pot Pork Roast with Sauerkraut and Apples

Sauerkraut Pork from Our Best BitesDon’t run away. Please. I know sauerkraut sounds scary (actually, I have always loved sauerkraut, so I’ve never thought it sounded scary, but I know it’s scary for a lot of people.) What I have here before you today is the moistest, most tender, most flavorful pork roast, not too sweet, not to sauer (see what I did there?), high in protein, low in calories, and a dinner that every single person in my family, including my pickiest eaters, will gobble up every single time.

My parents and older brothers and sisters had a whole life before I came along–my closest sibling is 10 years older than me, so all of the backpacking trips, the whitewater river trips, that time they lived in Europe for a year–all that happened before I was born. By the time I came along, my parents were tired and basically gave me free reign of the house and went on trips by themselves while I stayed home with my teenage siblings.

So anyway. Back to that whole Europe thing. My dad was a university professor who took a  sabbatical for a year and they lived in Germany. So when I was growing up, we ate lots of German fare. Sauerkraut. Various sausages. Sauerkraut and sausages together (in fact, sauerkraut and sausages was the first meal I ever learned how to cook by myself). Sauerkraut and pork. You get the idea. 

I had completely forgotten about sauerkraut pork until I recently stumbled across this recipe and the memories of this particular dish were so overwhelming. I was worried it wouldn’t taste as good as I remembered it or that it would just be different, kind of like going back to visit your hometown and realizing it doesn’t really feel like home anymore.

But.

It was awesome. It was so easy. My house smelled amazing. Everyone ate every bite and asked when we could have it again. I served it with loaded baked sweet potatoes and green salad and it was just the kind of meal that you eat and you feel like your body is thanking you for doing something nice for it.

You want to start by heating 2 tablespoons of butter in a large skillet over medium-high heat. Sprinkle a 3-lb. (approximately) pork loin roast (loin, sirloin, tenderloin, whatever) with kosher salt and freshly ground pepper.

pork roast sprinkled with salt and pepperpork roast sprinkled with salt and pepper

Place the roast in the hot skillet and brown on all sides. Place the roast in a Crock Pot.

Take a 32-ounce package of sauerkraut (look for the stuff in the refrigerator section kind of by the hot dogs, sausages, etc., either jarred or in a pouch like this; the canned stuff tastes, well, kind of metallic and weird), 2 tablespoons packed brown sugar, 2 tablespoons maple syrup, and 1 tablespoon brown or mild coarse-ground mustard…

 sauerkraut pork

and combine the ingredients in a large bowl. Add in 1 medium sliced apple and 1/2 of a chopped onion.

 sauerkraut pork

Place the mixture over the pork

sauerkraut pork-4

and cook on high for 4-5 hours or on low for 6-8 hours or until very tender and flavorful. Shred or cut into slices and serve with lots of the sauerkraut mixture on top. It’s great with potatoes (mashed…baked…scalloped…however you like ’em!) and a green salad or steamed vegetables. Makes 10-12 servings.

Sauerkraut Pork from Our Best Bites

 

 

32 comments

  1. The best sauerkraut i have ever eaten is homemade; i had an older girlfriend teach me how to make it 5 years ago…and it is the absolute best. I grew lots of cabbages and have a 2 crocks- It’s labor intensive, but it puts the canned/jar stuff to shame..i love putting it also on country style ribs or a pork roast in the crock pot! or making reubens. i will have to try this type you recommended to compare.

  2. We love sauerkraut! I grew up eating it – hubs never had it until I made it for him after we got married. I like to use country style spareribs. Not as healthy as pork loin, but delicious! I recall my mom making it with pork sausages sometimes, it was always country style spareribs or sausage. I love it either way! Do you have a favorite sausage you like to use?

  3. A dinner recipe! With a crockpot! And it’s healthy! 🙂 These types of recipes are what I visit the blog for. Thank you!!

  4. This sounds really good! My hubby says he doesn’t like pork loin because it’s dry but I have a feeling that won’t be a problem here. = )

  5. I have a good feeling about this one … My husband loves sauerkraut and I’ve always been intrigued and I love a Sunday dinner in the crock pot that everyone in the family will eat. Looks like a win-win thanks for the post!

  6. Maybe this sounds dumb, but I guess I don’t know a lot about mustard. Brown or course grain, is that dried mustard like you find in the spice section or in a bottle by the condiments?

    1. It will be (More than likely on the top shelf) but right around the rest if the mustards!
      They have brown reg, mild, spicy & Hot & Spicy…. the regular and the mild are the best, but I prefer the mild or lower hot one mixed with yellow mustard. You also have to remember that your not using but a tiny bit, so its not going to be a mustard taste…. it’s just a flavoring:)

      You may also want to try the mild hot & spicy mixed with yellow to tone it down as a dipping sause for a fresh Corned Beaf, cabbage, carrots, onions, potatoes & shrooms boiled or Crockpot cooked dinner… the mustard mix is awesome to dip the meat in.
      Have a Great Day & Happy New Year

  7. Okay, I’m dying! You are my Noelle! My husband is a professor…we did a sabbatical for nearly a year in Germany with our 5 older kids and then came home last year and had another baby(Noelle) after a big gap. I feel bad that we have so many fantastic family memories without her. I don’t know you, but you seemed to have turned out okay, so maybe I’ll stop worrying 🙂 And this recipe looks amazing!

  8. This sounds interesting. I should try it sometime. For some reason I always thought sauerkraut was some sort of fish… Never tasted it because I always thought it was fish haha. I finally looked it up and found that it’s pickled cabbage. My goodness. My sibling and I are 12 years apart. Pretty weird. We were always in different worlds but we both get to experience being “the only child” though.

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