Introduction
Pork and sauerkraut is one of those recipes that doesn't need much explanation-it's humble, comforting, and rooted in tradition. This version is inspired by Pennsylvania Dutch cooking, where simple ingredients and patience do most of the work. Instead of a pressure cooker, everything gently simmers in the slow cooker until the pork is tender and the sauerkraut mellows into something rich and savory.
The small addition of beer adds depth without overpowering the dish, while a tucked-in apple quietly balances the acidity as it cooks. It's the kind of meal that fills the house with a familiar, comforting aroma and feels especially right on cold days.
I always serve this with mashed potatoes and applesauce to soak up the juices. If you're building a full comfort-food spread, these recipes pair especially well:
- Cheesy Mashed Potatoes - creamy, classic, and perfect for soaking up sauerkraut juices
- Classic Shepherd's Pie with Turkey - another slow, cozy dinner that leans on simple ingredients
- Meatloaf for Two - weeknight comfort with old-school roots
This is a recipe that rewards patience. Let it cook low and slow, keep the sides simple, and enjoy a dish that's been doing exactly what it does best for generations. If you like this, check out my other One Pan Dinners recipes.
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Why This Recipe Works
This recipe is about balance.
Sauerkraut brings bold tang, but the apple softens and rounds that sharpness as it slowly cooks down. Beer adds depth without overpowering, and dry mustard enhances the savory notes of the pork.
Cooking low and slow allows the pork to become tender while absorbing the sauerkraut's flavor. Because everything cooks together in one pot, the flavors meld naturally - no extra steps required.
Simple ingredients. Deep comfort.
Ingredient Notes
Sauerkraut (with Juice)
Use refrigerated or jarred sauerkraut with its natural juices. Don't drain - the liquid helps create the cooking base.
Pork Roast
Pork shoulder or pork loin both work. Shoulder gives more richness; loin is leaner.
Beer
A mild lager works best. It adds subtle depth without bitterness.
Apple
Adds gentle sweetness and balances acidity. Remove before serving.
Garlic & Onion Salt
Provide foundational savory flavor.
Dry Mustard
Enhances the pork without making it spicy.
Fresh Dill Weed
Adds brightness and herbal contrast to the richness.
Tips for Best Results
- Cut pork into even 1-inch cubes for consistent cooking.
- Keep the sauerkraut juice - it's essential for flavor.
- Fully submerge the apple so it releases sweetness into the dish.
- Avoid over-stirring during cooking.
- Taste before serving and adjust salt if needed.
Variations and Substitutions
- Use caraway seeds for a more traditional flavor.
- Add sliced onions for extra sweetness.
- Replace beer with apple cider for a sweeter finish.
- Add small red potatoes during the last 2-3 hours of cooking.
- Use bone-in pork for a deeper flavor.
Storage and Reheating
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Freeze for up to 2 months in portioned containers.
Reheating:
Warm gently on the stovetop or microwave until heated through. Add a splash of water if needed.
Like many slow-cooked dishes, it tastes even better the next day.
Frequently Asked Questions
Can I cook this entirely on Low?
Yes. Cook on Low for 7-8 hours if preferred.
Do I have to use beer?
No. Substitute broth or apple cider.
Is this dish very sour?
The apple balances the tang, making it flavorful but not overpowering.
What cut of pork is best?
Pork shoulder for richness; pork loin for a leaner option.
Serving Suggestions
- Serve with mashed potatoes.
- Pair with buttered egg noodles.
- Add crusty bread to soak up juices.
- Serve alongside roasted carrots or green beans.
Make It Your Own
This recipe is flexible and forgiving.
Adjust the balance of sweet and tang by adding more apple or mustard. Use different herbs. Let it cook longer if you prefer ultra-tender pork. Serve it over rice, noodles, or potatoes.
Pennsylvania Dutch cooking is rooted in simplicity - hearty ingredients, slow cooking, and flavor built with intention.
Recipe
Slow Cooker Pork and Sauerkraut (Pennsylvania Dutch-Style)
Ingredients
- 1 32 ounce jar sauerkraut with juice
- 1 pound pork roast, cut into 1-inch cubes
- ½ 12 fluid ounce can of bottled beer
- 1 tablespoon minced garlic
- 1 teaspoon onion salt
- 1 teaspoon dry mustard
- 1 ½ teaspoons fresh dill weed
- ½ medium apple, peeled and cored
Instructions
- Add the sauerkraut (with its juice), pork cubes, beer, garlic, onion salt, dry mustard, and dill to a slow cooker. Stir everything together so the pork is evenly coated. Tuck the apple half down into the mixture so it's fully submerged.
- Cover and cook on High for 1 hour, then reduce the heat to Low and continue cooking for about 5 hours, or until the pork is tender and cooked through.
- Remove and discard the apple. Give everything a gentle stir and serve warm.
This is pure comfort food done right. The pork turns out tender and juicy, and the sauerkraut softens into a rich, savory base with just the right balance of tang and sweetness. It’s simple to prep, easy to cook, and fills the house with an incredible aroma while it simmers. Served with mashed potatoes and applesauce, it’s a classic, cozy meal that never disappoints.