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Crock Pot Pork and Sauerkraut

March 6, 2019 by Sandy 16 Comments

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Crock Pot Pork and Sauerkraut is a traditional German recipe made by my mom. This pork ribs and sauerkraut recipe has fall apart tender meat, and is so comforting! This slow cooker pork and sauerkraut recipe has great flavor, and is a nice family meal!

Pork and Sauerkraut in a white bowl next to a gold fork

Crock Pot Pork and Sauerkraut

Growing up with my mom was a trip around the world! She made recipes from many different cultures. I definitely got my love of cooking anything and everything from her! German inspired recipes were a favorite at our house.

Pork and sauerkraut made in the crock pot is a very common dish, and there are many versions floating around.

This is an inherently simple meal, so no need to buy any fancy ingredients. Caraway seeds are the most exotic ingredient (though they are not exotic) in this pork ribs and sauerkraut.

Pork and Sauerkraut in a white bowl next to a gold fork on a floral napkin

If this recipe veers a bit from the very traditional recipe, you can blame that on mom having lived in other parts of the world besides Germany! She took her influences and made recipes taste better!

One Pro Tip: Please don’t skip browning the pork ribs! The browning gives the meat such a wonderful depth of flavor.

I tested this recipe twice without browning the meat. It was just okay, and my hubby and I agreed that it was missing something. It doesn’t take that long to brown the Country Style Ribs, so I hope you will not skip this step!

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5 from 5 votes
Pork and Sauerkraut in a white bowl
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Crock Pot Pork and Sauerkraut
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 

Crock Pot Pork and Sauerkraut is a traditional German recipe made by my mom. This slow cooker pork and sauerkraut recipe has great flavor, and is a nice family meal!

Course: Dinner
Cuisine: German
Keyword: slow cooker pork and sauerkraut recipe
Servings: 6
Calories: 725 kcal
Author: Sandy Clifton
Ingredients
  • 2 Tbsp Olive Oil
  • 3 lbs Country Style Boneless Ribs
  • 1 tsp Kosher Salt
  • 1/2 tsp Pepper
  • 1 Yellow Onion, thick sliced
  • 3 cloves Garlic, pressed or finely minced
  • 1 Apple, diced large
  • 1 (24 oz) jar Good German Sauerkraut
  • 1 Tbsp Caraway Seeds
  • 1/2 cup Apple Juice
Instructions
  1. Heat a 12" skillet over med-high heat. When hot, add the olive oil, then all of the ribs. Let them brown on one side for 4 minutes or long enough to get some color. Salt and pepper the ribs.

  2. Flip the ribs over and do the same on that side.

  3. Add the ribs and juices from the skillet to a 6 qt or larger slow cooker.

  4. Add the sliced onion and the garlic over the top of the ribs.

  5. Sprinkle the caraway seeds over the ribs/onion.

  6. Drain 1/2 of the sauerkraut juice and set aside. Dump the sauerkraut and remaining juice over the meat/onions.

  7. Add the apple and then the apple juice.

  8. Cook on Low for 8 hours or High for 4 hours, or until the ribs are fall apart tender.

  9. Taste for salt and tartness. Use the remaining sauerkraut liquid only if you want the results to be more tart in flavor.

  10. Serve hot.


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Crock Pot Pork and Sauerkraut

Filed Under: Crock Pot / Slow Cooker, Dinner, Gluten-Free, Recipes

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Comments

  1. Tyrone Broussard

    March 19, 2021 at 8:42 pm

    My wife served this recipe to me soon after married, 42 yrs! It is my favorite. I love this so much. It is a hardy dish with tons of flavor and easy to make.

    Reply
  2. David Combs

    January 2, 2021 at 8:03 am

    A new spin for me on an age old recipe. We enjoyed it very much. The onion and the apples gave us new flavors to saver. Thanks

    Reply
  3. Rose

    December 31, 2020 at 8:17 pm

    I am making this exact recipe tonight, was my Moms. The only thing different is she added brown sugar. Have you ever added that to your recipe?

    Reply
    • Sandy

      January 1, 2021 at 5:12 pm

      Yes, I add a couple tablespoons in at the end. Happy New Year!

      Reply
  4. Heather Frazier

    December 31, 2020 at 11:55 am

    What if yo do not have castaway seeds or Apple juice?

    Reply
    • Sandy

      December 31, 2020 at 2:19 pm

      The flavor will be different, but still good. You could cut up an apple, or use hard apple cider. The caraway seeds add a unique flavor, but if you don’t have them you can use fennel seeds. If you don’t have either, don’t worry.

      Reply
  5. Laura

    November 8, 2020 at 5:13 pm

    This was a wonderful and easy dinner to make and very well received by our guests.
    I used fennel seeds instead of caraway as that was all I had and it was flavorful but will try caraway next time and maybe a tart apple versus the fuji I had on hand.

    Reply
  6. Janice P

    June 15, 2020 at 1:38 pm

    What kind of apple do you use?

    Reply
    • Sandy

      June 16, 2020 at 12:01 pm

      I like a sweet apple, like Fuji or Gala. Some people like Granny Smith. Just use what you have or what you like!

      Reply
  7. Amanda

    January 30, 2020 at 7:35 pm

    Hi! Can this be made with bone-in ribs? (Will it turn out as well?)

    Reply
    • Sandy

      January 30, 2020 at 9:23 pm

      Yes. You may need to cook a bit longer though.

      Reply
  8. Cindy

    January 7, 2020 at 1:22 pm

    Can this be made in an insta pot rather than crock pot? If so, how long/what setting would you recommend?

    Reply
    • Sandy

      January 8, 2020 at 11:42 am

      Yes, just add 1/2 cup more of the apple juice and pressure cook for 25 minutes with a 10 minute natural release.

      Reply
  9. Trina

    January 5, 2020 at 1:09 pm

    This is my favorite way to make sauerkraut and pork. I substitute the caraway for cloves. I agree the browning is essential.

    Reply
  10. Billy

    April 3, 2019 at 9:46 am

    This looks so nostalgic. My grandpa used to make this ages ago, definitely excited to relive this memory and make this at home!

    Reply
    • Sandy

      April 3, 2019 at 10:15 am

      Hi Billy! There is nothing like making a recipe from your childhood to take you right back to that special time and place. I hope you like this, and it takes you back!

      Reply

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Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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