Ingredients
Scale
- 3 lb pork loin, trimmed of excess fat
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp oil (such as olive oil or avocado oil, for searing)
- 1 cup apple juice (unsweetened, or substitute with chicken stock plus 2 tbsp brown sugar)
- 1 large yellow onion, thinly sliced
- 1 medium sweet, firm apple (e.g., Braeburn, Granny Smith, or Golden Delicious), cored and sliced
- 1 tsp minced garlic
- 16 oz sauerkraut, drained (ensure it’s good quality, unpasteurized if possible)
Instructions
- Season and Sear the Pork: Pat the pork loin dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper. Heat the oil in a large skillet or Dutch oven over medium-high heat. Once hot, carefully sear the pork loin on all sides for 2-3 minutes per side, until beautifully browned. This step is crucial for developing deep flavor. Transfer the seared pork loin to your slow cooker.
- Layer Ingredients: Pour the apple juice over the seared pork loin in the slow cooker. Arrange the sliced yellow onion, sliced apple, and minced garlic around the pork. These additions will infuse the dish with sweetness and aromatics.
- Add Sauerkraut: Evenly spread the drained sauerkraut over the top of the pork and vegetables. Draining the sauerkraut helps control the saltiness and tang of the final dish.
- Slow Cook: Cover the slow cooker with its lid. Cook on the LOW setting for 8 to 10 hours, or on the HIGH setting for 4 to 5 hours, until the pork is incredibly fork-tender and easily shreds.
- Serve: Carefully remove the cooked pork loin from the slow cooker. You can either slice it into thick pieces or shred it using two forks. Serve the pork alongside the flavorful sauerkraut and the cooking liquids. This dish is traditionally served over creamy mashed potatoes, but it also pairs well with roasted potatoes or crusty bread.
Notes
- The New Year’s Tradition: Eating pork and sauerkraut on New Year’s Day is a long-standing tradition in many cultures, particularly German and Pennsylvania Dutch. Pork is considered a symbol of progress and good fortune because pigs root forward, while sauerkraut (made from cabbage) symbolizes wealth and prosperity due to its many strands.
- Searing for Flavor: The initial searing of the pork loin is a non-negotiable step. It creates a rich, caramelized crust that adds immense depth of flavor to the entire dish.
- Balancing Tang and Sweetness: The apple juice and sliced apples are key to balancing the inherent tanginess of the sauerkraut, creating a harmonious flavor profile that is both savory and subtly sweet.
- Sauerkraut Quality: The quality of your sauerkraut matters. Look for brands that are naturally fermented for the best flavor and probiotic benefits. Draining it before adding to the slow cooker is important to prevent the dish from becoming too sour or salty.
- Pork Cut: While pork loin is specified, a pork shoulder (pork butt) can also be used for an even richer, more fall-apart tender result, though it may require slightly longer cooking times.
- Storage: Leftover pork and sauerkraut can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop or in the microwave.
Enjoy this flavorful and lucky Slow Cooker Pork and Sauerkraut, a perfect start to any New Year!
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Paleo