Pork and sauerkraut is a no-fail recipe when you have your slow cooker!
This recipe is easy and mouth-watering!
I’m proud to have partnered with the Ohio Pork Council to bring you this recipe.
Guys, before I get to the recipe info, Ohio Pork is giving away a Le Creuset Casserole dish! All you have to do to win is leave your favorite crockpot recipe in the comments below!
The origin of Pork and Sauerkraut
I did not realize this, and perhaps you are in the dark as well, but apparently, pork and sauerkraut is popular food for New Year’s Day. Eating pork and sauerkraut on New Year’s Day is a long-standing German tradition. It is thought that the sauerkraut will bring blessings and wealth and the pork (representing the pig) is a symbol of good luck and well being. That is a fabulous tradition, but what if you just like pork and sauerkraut and what to eat it all year long?
How To Make Pork and Sauerkraut In The Crockpot
This recipe could not be any easier! This recipe starts with a pork loin roast that is seasoned with salt, paprika, onion powder, and garlic powder. The pork is then lightly seared in a skillet until lightly browned and then it gets moved to the crockpot. I used a jar of sauerkraut in its juice (bagged sauerkraut is also acceptable) and I poured it over the pork then seasoned the whole lot with celery whole lot with celery seed and pepper.
The pork will take about 3 1/2 to 4 hours until it is cooked through. The pork is ready when a meat thermometer inserted into the pork reaches 145 degrees. Slice up the pork and serve the sauerkraut over top!
Can Pork and Sauerkraut Be Frozen?
Yes! Ideally, you should place your leftover pork and sauerkraut (with juices) in a large gallon sized freezer safe zip top bag. Place the bag on its side and squeeze out any air. Storing frozen items this way, keeps freezer burn at bay and allows for more room in your freezer.
Frozen pork and sauerkraut can be thawed in the fridge and warmed via your preferred method (oven or microwave).
What Goes with Pork and Sauerkraut?
- 1 teaspoon olive oil
- 1 2-3 lb pork loin roast
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 32 oz jar sauerkraut
- ½ teaspoon pepper
- ¼ teaspoon celery seed
1.Heat oil in a large skillet over medium high heat. Season pork with salt, paprika, onion powder, and garlic powder. Heat pork just until browned on all sides. Remove pork to slow cooker.
2.Pour sauerkraut (with juice) over pork. Season with pepper and celery seed. Cook pork on high for 3 ½ to 4 hours or until an internal temperature reaches 160 degrees.