Slow Cooker Pork and Sauerkraut (Pennsylvania Dutch–Style)
This slow cooker pork and sauerkraut is a comforting, Pennsylvania Dutch–inspired classic made with tender pork, tangy sauerkraut, and a handful of simple seasonings. A splash of beer and a tucked-in apple help balance theflavors as everything cooks low and slow into a deeply satisfying meal.Thanks for cooking with us. Check out our other recipes. Visit us on Pinteresthttps://thepatientcook.com
Servings 5
Calories 139kcal
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.
Nutrition
Calories: 139kcal | Carbohydrates: 12g | Protein: 13g | Fat: 4g