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This slow cooker pork and sauerkraut is a cozy, hands-off winter meal with tender, juicy pork and mellow, flavorful sauerkraut – never dry and never overly sour.
It takes just 10-15 minutes of prep, then the slow cooker does the work. The pork becomes fork-tender, the sauerkraut softens and absorbs the savory juices, and the whole dish turns into pure cold-weather comfort.
Perfect for a snowy day, an easy holiday meal, or a traditional New Year’s dinner.
If pork and sauerkraut has ever turned out too salty, too sharp, or dry, this version fixes that.
Prefer to watch instead of read? Scroll down to see the short video showing how to layer the pork and sauerkraut so the meat stays juicy and the cabbage turns mellow and tender.
If you are looking for more pork recipes, this recipe for how to cook pork shoulder steak or these oven baked bone in pork chops could be something you may like. You can also make your own fermented cabbage in a jar.
This Bulgarian-style pork and sauerkraut is a traditional winter dish made with pork shoulder, chopped sauerkraut, paprika, bay leaf, salt, and black pepper. Slowly cooked, the pork becomes tender while the sauerkraut softens and turns mellow, absorbing all the savory juices.
Why This Recipe Works
- Pork shoulder stays juicy during long cooking
- Rinsed sauerkraut loses harsh acidity
- Simple seasoning keeps the flavor balanced
- No browning required
- No stirring
- No babysitting
This is traditional winter food made the easiest way possible.
What Is Sauerkraut?
Sauerkraut is fermented cabbage. During fermentation, natural bacteria convert sugars into lactic acid, creating its tangy flavor and probiotic content.
Raw sauerkraut is sharp and salty. Slow cooking transforms it into something softer, rounder, and deeply savory.
What Is Pork and Sauerkraut?
Pork and sauerkraut is a classic winter dish popular in Central and Eastern Europe, especially Germany and Bulgaria.
It’s traditionally served on New Year’s Day, where it symbolizes prosperity and good fortune.
In Bulgaria, many families ferment cabbage in the fall and cook pork and sauerkraut throughout the winter. This slow cooker version keeps the traditional flavor with far less effort.
Ingredients You’ll Need
- Pork shoulder (pork butt)
- Sauerkraut
- Vegetable oil (optional)
- Salt
- Black pepper
- Paprika
- Bay leaves
No sugar.
No apples.
No unnecessary additions.
Just classic savory balance.
What Cut of Pork Is Best?
Pork shoulder (also called pork butt) is the best choice.
It contains enough fat and connective tissue to stay juicy during long cooking. As it slowly cooks, it becomes tender and flavorful without drying out.
Pork loin or pork tenderloin can be used, but they are much leaner and easier to overcook in a slow cooker.
For best results, use shoulder.
Should You Rinse Sauerkraut?
Yes – briefly.
Rinse under cold water, then drain well.
Sauerkraut from a jar can be very salty and sharp. A quick rinse removes excess salt while preserving flavor.
Do not soak it for hours – that removes too much character.
How to Make Slow Cooker Pork and Sauerkraut
This recipe is intentionally simple.
- Season the pork with salt and black pepper.
Use salt lightly — sauerkraut already contains salt. - Chop the sauerkraut if needed.
Finely chopped works best for even cooking. - Layer the slow cooker:
- Half of the sauerkraut on the bottom
- Pork on top
- Remaining sauerkraut over the pork
- Add paprika and bay leaves.
Drizzle with vegetable oil if using. - Cook:
- LOW for 8 hours
- HIGH for 6 hours
The pork should be tender enough to pull apart easily with a fork.
No stirring required.
Other Cooking Methods
On the Stovetop
- Cut the pork into smaller pieces and season with salt and pepper.
- Sear briefly on all sides in a heavy pot or Dutch oven.
- Add the sauerkraut, paprika, bay leaf, oil, and 1 cup water.
- Cover and simmer on low heat for 1 to 1½ hours, stirring occasionally, until the pork is tender.
In the Oven
- Preheat the oven to 350°F (180°C).
- Cut and season the pork, then sear briefly on all sides.
- Transfer to an oven-safe dish. Add the sauerkraut, paprika, bay leaf, oil, and 1 cup water.
- Cover tightly and bake for 1 to 1½ hours, until the pork is fork-tender.
In the Instant Pot
The Instant Pot is a great option if you want pork and sauerkraut faster, with very tender results.
- Cut the pork into large chunks and season with salt and pepper.
- Use Sauté mode to sear the pork briefly on all sides (optional, but recommended for flavor).
- Add the sauerkraut, paprika, bay leaf, oil, and 1 cup water.
- Lock the lid and cook on High Pressure for 35–40 minutes.
- Allow a natural pressure release for 10–15 minutes, then release any remaining pressure manually.
At this point, the dish is fully cooked and ready to serve.
Optional finishing options:
Or, if using an Instant Pot air fryer lid, bake at 400°F (200°C) for 5–8 minutes to add light color and texture.
Transfer the pork and sauerkraut to an oven-safe dish and place under the broiler for a few minutes to lightly brown the top.
Why Is Pork and Sauerkraut Considered Good Luck?
Pork symbolizes progress and prosperity, while sauerkraut represents abundance.
Eating pork and sauerkraut on New Year’s Day is believed to bring good fortune and wealth in the coming year. The many shreds of cabbage symbolize prosperity multiplying throughout the year.
Can You Freeze Pork and Sauerkraut?
- Uncooked sauerkraut freezes very well
- Cooked pork and sauerkraut can be frozen for up to 1 month
Store leftovers in airtight containers or freezer bags. Thaw overnight in the refrigerator and reheat gently.
Similar Recipes:
Slow Cooker Pork And Sauerkraut
Ingredients
- 1 1/2 lb pork butt (shoulder)
- 1 1/2 lb sauerkraut
- 1/4 cup vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp paprika
- 2 bay leaves
Video
Instructions
- Season the pork with salt and pepper. We don’t need a lot of salt, since the sauerkraut is pretty salty and it will add from its saltines to the meat.
- Chop the cabbage. I personally prefer it finely chopped, but you can do it the way you prefer.
- Add 1/2 of the sauerkraut to the slow cooker. Top with the meat. Add the remaining sauerkraut. Add paprika and Bay leave. Add the oil (optional).
- Cook on high for 6 hours or on low for 8.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Polish Lady here! This recipe is basically fool proof! Don’t overthink it!
Pork and Kraut is a dish of love and comfort. Some kraut is swimming in juices and some are packed with “just enough” liquid. I don’t like to drown the roast so I’ll keep enough liquid to at most filling 1/2 an inch at the bottom of the crock pot.
Layer kraut, then pork, then kraut like the recipe says. If tossing in 1/2 an apple make sure to skin and core and thunk it in first – discard once roast is done.
Thank you for this recipe!
Great! Thanks for your comment!
You get 10 servings with only 1-1/2 lbs. of pork?
10 small servings.
Should I use the ready to go sauerkraut? Or fresh cabbage?
It works best with sauerkraut, but cabbage can be used as well.