Slow Cooker German-Style Pork Roast with Sauerkraut and Potatoes

Slow Cooker German-Style Pork Roast with Sauerkraut and Potatoes

88
Dianemwj 33

"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!"
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Ingredients

8 h 20 m servings 385 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 810 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. Cook in slow cooker on Low 8 to 10 hours.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

88
  1. 111 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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...

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 thi...

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 kr...

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 ...

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 ...

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 som...

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 p...

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 o...

I grew up eating pork ‘n kraut and have cooked it using all kinds of different methods. It's important to know how your crock pot cooks when it comes to cooking meat. This particular recipe ca...