Tillie Doyle
Pork and sauerkraut is a delicious and hearty dish that is perfect for a cozy night in or a family gathering. This mouth-watering meal is a traditional German dish, rooted in Pennsylvania Dutch cuisine, often served on New Year's Day for good luck. The best part? It's incredibly easy to make in a crock pot! With just a few simple steps, you can create a flavorful and tender meal that will impress your taste buds and your guests. So, get your crock pot ready and let's dive into the wonderful world of slow-cooked pork and sauerkraut!
| Characteristics | Values |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 8-10 hours |
| Total Time | 8 hours, 15 minutes |
| Ingredients | Pork, sauerkraut, potatoes, butter, salt, black pepper, onion, apple, apple juice, chicken stock, brown sugar, caraway seeds, garlic, apple cider vinegar, white vinegar |
| Best Cuts of Pork | Pork shoulder roast, pork butt, picnic shoulder, Boston butt |
| Crock Pot Temperature | Low |
| Crock Pot Time | 8-10 hours |
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Prep and cook time
The prep time for this crockpot meal is minimal, taking only 15 minutes to prepare the ingredients and get them into the slow cooker. You can also sear the pork first, which will add a little time but will improve the flavor.
The cooking time is much longer, with most recipes recommending 8-10 hours on a low heat setting. This slow cooking is what makes the pork so tender and juicy, as the long cooking time breaks down the meat's tendons. If you're in a hurry, you can cook the meal on a high heat setting for 4-5 hours, or until the pork reaches an internal temperature of 160 degrees Fahrenheit.
If you're using potatoes, you can put them in the crockpot with the pork and sauerkraut, and they will be ready at the same time. However, some people prefer to cook their potatoes separately, either shredding and adding them to the crockpot towards the end of the cooking time or serving them mashed or roasted on the side.
Finally, the dish can be frozen for up to three months, so you can always make a big batch and save some for a future easy meal.
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Ingredients
The ingredients required to cook sauerkraut and pork in a crock pot are:
- Pork loin
- Salt
- Pepper
- Apple cider vinegar or white vinegar
- Brown sugar
- Apple juice
- Sauerkraut
- Onion
- Apple
- Butter
The ingredients above are for a crock pot pork and sauerkraut recipe that serves four. The ingredients can be adjusted according to your preference and the number of servings.
The pork loin should be seasoned with salt and pepper and placed fat-side up at the bottom of the crock pot. The apple cider vinegar or white vinegar, brown sugar, and apple juice are optional ingredients that can be added to enhance the flavour of the dish. The brown sugar, in particular, can be used to balance out the tanginess of the sauerkraut. The sauerkraut, onion, and apple are then placed on top of the pork loin, and the butter is drizzled over the ingredients.
You can also add potatoes to the crock pot, as well as other ingredients such as garlic, caraway seeds, and cumin, according to your preference.
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Cooking instructions
To cook sauerkraut and pork in a crock pot, you will need the following ingredients:
- Pork loin
- Apple cider vinegar or white vinegar
- Salt and pepper
- Sauerkraut
- Onion
- Apple
- Apple juice or chicken stock
- Brown sugar (optional)
- Butter (optional)
First, season the pork loin with salt and pepper and place it in the crock pot, fat side up. Then, add the sauerkraut with its juice on top of the pork loin. You can add apple cider vinegar or white vinegar for extra sourness. If you prefer your dish to be sweeter, add apple juice or brown sugar. Place the sliced onion and chopped apple on top of the pork. You can also add apple juice or applesauce on top of the pork. Sprinkle brown sugar on top of the sauerkraut and drizzle with melted butter.
Cover the crock pot and cook on low heat for 8-10 hours or until the pork reaches an internal temperature of at least 160 degrees Fahrenheit. You can also cook on high heat for 4-5 hours. If the mixture seems dry, add more water after 8 hours. Before serving, stir the sauerkraut. Serve with mashed potatoes, roasted potatoes, or noodles.
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Serving suggestions
Crock-Pot pork and sauerkraut is a delicious dish with Eastern European flavours. It is a versatile meal that can be served in many ways.
One popular way to serve this dish is with mashed potatoes and a side of homemade applesauce. You can also serve it with roasted baby potatoes, garnished with fresh thyme. For a green side, roasted broccoli, cooked asparagus, or a fresh side salad are all good options. If you want to add some extra flavour to your mashed potatoes, try adding cumin, or Parmesan for crispy Parmesan-roasted potatoes.
For a more substantial meal, serve the pork and sauerkraut with rolls or buttered egg noodles, spaetzle, or pierogi. This dish also goes well with pickled eggs and is a great option for those with dietary restrictions as it is gluten-free, paleo, and dairy-free.
If you're looking for a lighter option, serve the pork and sauerkraut with a side salad and roasted vegetables such as carrots or potatoes. You could also try frying up some asparagus and melting Swiss cheese on top of the meat.
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Storage
To store leftover crockpot pork and sauerkraut, it is recommended to use proper storage techniques to preserve the dish. Firstly, it is important to refrigerate any unused portions within two hours of cooking to prevent bacterial growth and maintain freshness. Store the food in airtight containers or wrap it tightly in plastic wrap or aluminium foil. Ensure your refrigerator is set at or below 40°F (4°C).
When storing, it is ideal to separate the pork and sauerkraut to prevent cross-contamination and maintain their distinct flavours. Label the containers with the date to keep track of their shelf life. Cooked pork and sauerkraut can be stored in the refrigerator for 3-4 days and frozen for up to 3 months.
When reheating, use the oven or stove to ensure even heating. Microwaves may cause uneven temperature distribution, leading to cold spots that can harbour bacteria. Reheat the food to an internal temperature of 165°F (74°C) for safe consumption. Avoid reheating repeatedly, and only heat the portion you plan to consume.
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