UPDATE: a previous version of this recipe erroneously instructed to “cook on low for 6-8 hours or high for 10-12”. This has been corrected below.
I was introduced to sauerkraut when I was young and have loved it ever since. My mom makes pork and sauerkraut on New Year’s Day to bring good luck in the coming year and is something I look forward to each year. This recipe is a spin off and made in the crock pot!
- 2-4 pounds pork roast or pork shoulder (I’ve made this both ways and I prefer the shoulder)
- 3 14 oz cans of sauerkraut, drained and rinsed
- 1 green apple
- 1 yellow onion
- 1 tablespoon ground mustard*
- 1 tablespoon salt*
- 1/2 tablespoon pepper*
- 1-2 tablespoons high heat cooking oil
- 1 cup water
*Note: this amount of seasoning is based on a large 4 pound roast, adjust accordingly based on size.
- Heat your oil in a pan and let it get hot.
- While your oil is heating up, season the pork with the mustard, salt and pepper.
- Sear the pork on all sides – about 2-3 minutes per side until there is a nice seasoning crust on the pork.
- While the pork is searing, slice your onion into half moons and your apple into a rough chop.
- Put the drained sauerkraut, onion and apple into the crock pot and make a hole for the pork.
- Add 1 cup water to the crockpot.
- When the pork is done searing, place in the crockpot and cover with some of the sauerkraut.
- Cook on high for 6-8 hours or low for 10-12.