Slow Cooker Old Country Pork and Sauerkraut Recipe - Allrecipes.com
  • READY IN 6+ hrs

Slow Cooker Old Country Pork and Sauerkraut

Recipe by  

"What could be more effortless than pork, sauerkraut, and a handful of caraway seeds cooked for hours until you just can't wait any longer? At least you'll have time to set the table for this hearty, down home meal."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    6 hrs 10 mins
  • READY IN

    6 hrs 15 mins

Directions

  1. Heat a large skillet over medium heat.
  2. Cook pork loin in hot skillet until browned completely, 1 to 2 minutes per side; transfer to a slow cooker.
  3. Season pork with caraway seeds, salt, and pepper. Pour sauerkraut and tomatoes over the pork; top with onion slices.
  4. Cook on High for 1 hour. Switch slow cooker to Low and continue cooking until the pork is cooked through, 5 to 6 hours more. The internal temperature of the roast should be at least 160 degrees F (70 degrees C).
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Footnotes

  • Cook's Note:
  • I prefer to cook this on top the stove so I can keep an eye on how done the meat is, but in a pinch the slow cooker works fine. I find the addition of a little apple cuts down on the smell some.
  • Also, you can make dumplings (fluffy ones) or boiled potatoes to add to this; it is good with mashed potatoes, too.
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Reviews More Reviews

Dec 15, 2014

I could not locate my old standby Pork and Sauerkraut recipe so I found this one instead. It was very close to Grandma's recipe. I like caraway seeds which is not in my normal recipe. The caraway seeds gave it a little extra something special. I had to make ours without tomatoes (allergies) but I am sure that would have tasted delicious.

 

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Nutrition

  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 7.7 g
  • 2%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 36.4 g
  • 73%
  • Sodium
  • 679 mg
  • 27%

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

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About the Cook

 
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