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READY IN 8+ hrs

Slow Cooker German-Style Pork Roast with Sauerkraut and Potatoes

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"Pork loin becomes tender and delicious cooked slowly with sauerkraut and caraway seeds. This gets raves from my German father. My Irish husband loves it too!" — Dianemwj

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Original recipe makes 8 servings Change Servings

6 white potatoes, peeled and quartered
1 tablespoon minced garlic
salt and pepper to taste

1 (3 pound) boneless pork loin roast
1 (32 ounce) jar sauerkraut with liquid
2 teaspoons caraway seeds

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Directions

Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
Cook in slow cooker on Low 8 to 10 hours.

Kitchen-Friendly View

PREP 20 mins
COOK 8 hrs
READY IN 8 hrs 20 mins

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I have been making this the exact same way for years and always comes out great. Point is to make sure that the pork stays in the "juice." I always put my roast in frozen so maybe that makes the extra liquid needed to keep the pork moist. My family loves this. Sometimes we even add potatoes to the slow cooker.

—DEBBI1952

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Most Helpful Critical Review

Apr 08, 2008

Cooked this on low for 8 hrs. (minimum time stated)and the pork was dry and overcooked - when I tried to slice it, it shredded into threads and fell apart. The pork was virtually flavorless. I thought about making it again with more seasonings for flavor and reducing the cooking time, but 8 hrs. seemed absolutely perfect for the potatoes - they were not mushy/overcooked so reducing the cooking time might cause undercooked potatoes.

—KIMAR

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87 Ratings

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Oct 26, 2009

If you want real Bavarian flavor, you have to brown the seasoned roast/pork ribs on all sides before adding to the Sauerkraut. It locks in the juices and flavor.You can use the broiler to do this. Add the drippings also to the Kraut. No garlic please !!!. You can grate an apple and add it to sweeten the Sauerkraut. Bayleafs (1 or 2) are a must and so are the pepper corns and Karaway seeds. If the Sauerkraut is to vinegary, rinse it until you have the desired flavor or just simply add an extra can of water. Remember, the longer you cook it, the better the taste. Every one loves my Sauerkraut...Happy cooking

—margo

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Nov 03, 2008

I actually learned to make this when working for a roofing company in South FL at a "tar kettle" cook off. I use 2 bags of kraut and it keeps the pork tender and juicy. As my DH doesn't eat kraut I wrap the pok loin in cheese cloth so it isn't "contaminated" - silly man eats the pork and potatos like there is no tomorrow! I don't add anything other that the pork, potatos and kraut. The juice and pork season each other nicely and don't really require anything else. And 8 hours is about the right time (for my slow cooker anyway). Darn, now I'll have to make this sometime this week!

—tmeeker44

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Nov 08, 2008

This was perfect! I subbed red potatoes (with skin) for the white peeled potatoes and am still amazed that such an effortless dish came out so incredibly delicious. The pork was so moist it was falling apart, the potatoes were soft but not mushy, I will be making this again and again. Thanks!

—mryum

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Jan 13, 2010

I read most of the reviews and there were complaints of the roast being dry after cooking. I added a can of chicken broth, and it was very moist. I also added a little onion and that gave it some more flavor. My bf love this recipe.

—MONAH1

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Oct 25, 2008

This almost the same receipe my mother used to make when I was growing up. I remember is fondly. Only difference is we didn't have slower cookers in those days. I will make this today,leaving out caraway seeds and browing meat before cooking. Thanks for the receipe. It brings back great memories.

—Donna H

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Nov 02, 2010

My mom used to make the pork in a pressure cooker - this is now my preferred method! I like to use boneless country-style pork ribs (goes on sale at Safeway a lot). This is the part I feel passionately about - DO NOT PUT THE KRAUT IN UNTIL CLOSE TO THE END. I hate kraut that's been pulverized to mush. I poured in the brine at the beginning of cooking, putting in the kraut 1hr before the finish just until it warmed. The meat/potatoes do taste better after it's had time to sit with the kraut, but you really don't want to cook it that long together. Things I feel less strongly about: Try fooling with the amount of caraway - I like it more subtle, around 1t. Try a bit of apple cider vinegar to brighten it if you need. Try searing the meat before you put it in.

—Athena

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Nutrition

Calories
385 kcal
19%

Carbohydrates
30.5 g
10%

Cholesterol
83 mg
28%

Fat
15.2 g
23%

Fiber
7 g
28%

Protein
31.3 g
63%

Sodium
858 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker German-Style Pork Roast with Sauerkraut and Potatoes

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 385
Calories from Fat: 137

% Daily Value *
Total Fat 15.2g 23 %
Saturated Fat 5.5g 28 %
Cholesterol 83mg 28 %
Sodium 858mg 34 %
Potassium 1264mg 35 %
Total Carbohydrates 30.5g 10 %
Dietary Fiber 7g 28 %
Protein 31.3g 63 %
Sugars 3.7g
Vitamin A < 1 %
Vitamin C 82 %
Calcium 9 %
Iron 36 %
** Thiamin 103 %
Niacin 107 %
Vitamin B6 63 %
Magnesium 27 %
Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.