"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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white potatoes, peeled and quartered
salt and pepper to taste
1 (3 pound)
boneless pork loin roast
1 (32 ounce) jar
sauerkraut with liquid
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.
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.
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
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!
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
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 from Fat: 137
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