This slow cooker 5-ingredient sauerkraut pork is the kind of cozy supper that’s been on Midwestern tables for generations. It’s the sort of meal my mother would put on before church on a Sunday morning: a good pork roast tucked into the slow cooker, then a jar of sauerkraut and a few pantry staples poured right over the top. By the time you’re ready to eat, the house smells like home—warm, tangy, and rich. Everything happens in one pot, and you don’t need to fuss with browning or special techniques. Just layer, pour, and let it go low and slow until the pork is tender enough to pull apart with a fork.
Serve this sauerkraut pork spooned over a bed of buttery mashed potatoes or simple boiled potatoes tossed with a little parsley. It’s also wonderful alongside buttered egg noodles or rye bread to soak up the juices. A side of green beans, roasted carrots, or a crisp cucumber salad brings a bit of freshness to the plate. At my table, we pass a crock of mustard and a bowl of applesauce—those sweet and sharp notes play so nicely with the tangy sauerkraut and rich pork.
Ingredients
3 to 4 pound boneless pork shoulder or pork butt roast
1 (24–32 ounce) jar sauerkraut, with its juice
1 medium onion, thinly sliced
1 cup unsweetened applesauce
1 tablespoon caraway seeds (or 2 teaspoons if you prefer milder flavor)
Directions
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