Grandma’s Crockpot Pork Roast and Sauerkraut Step-by-step instructions

Before you start

Before beginning, ensure the pork shoulder is completely thawed if it was previously frozen. Pat the exterior of the pork dry with paper towels to ensure it is clean. Have all ingredients measured out and ready to go. The slow cooker insert should be clean and dry.

Check that there is enough space on your kitchen counter for the cooker and that the power cord is in good condition. Preparation is minimal, focusing on having the sauerkraut drained and the spices ready for easy layering into the cooker.

Instructions

Initial Assembly

1. 1Prepare the slow cooker
   Place the pork shoulder roast into the center of the slow cooker insert. Ensure the meat is positioned to cook evenly throughout the process.
   Look for The pork sits flat on the bottom of the cooker.
   Tip Ensure the pork is fully thawed before starting for even cooking.

The pork roast should be placed securely in the bottom of the slow cooker. Ensure the roast is centered to allow even heat circulation around the meat.

At this stage, the ingredients are clean, and the slow cooker is ready for the addition of the remaining components. Double-check that all ingredients are accounted for before proceeding to the seasoning phase to ensure a smooth and organized cooking process.

Seasoning and Braising

2. 2Add flavorings and braising liquid
   Pile the drained sauerkraut over the top of the pork. Sprinkle the brown sugar and caraway seeds evenly over the sauerkraut, then pour the chicken broth around the base of the roast.
   Look for Liquid covers the bottom of the slow cooker insert.
   Tip Distribute the sugar evenly to help balance the acidity of the sauerkraut.

The sauerkraut should be evenly spread over the pork, with the brown sugar and caraway seeds sprinkled uniformly on top. The broth should be poured carefully around the edges of the pork to ensure it settles at the bottom of the cooker. The setup should look layered, with the pork partially submerged in the liquid and sauerkraut, creating an ideal environment for slow braising and flavor development.

Cooking and Resting

3. 3Cook and serve
   Cover and cook on low for 8 hours or until the pork is fork-tender. Once finished, check the internal temperature of the pork to reach 145°F (63°C). Let the meat rest for 5 minutes before slicing or shredding for service.
   Look for The pork easily pulls apart with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Serving immediately ensures the meat stays moist.

The pork should be tender and easily pulling apart when checked with a fork. The liquid in the slow cooker will have reduced slightly and become infused with the juices of the pork and the tang of the sauerkraut. Ensure the internal temperature has reached 145°F (63°C) before turning off the device. Let the meat rest for 5 minutes, which allows the muscle fibers to relax and retain moisture before slicing.

Common mistakes

A common mistake is rushing the cooking process by using a high heat setting, which can result in tough, dry meat. Stick to the low setting for the best texture. Another error is failing to drain the sauerkraut adequately, which can lead to a watery final dish.

Additionally, avoid lifting the lid frequently during the cooking time, as this releases the trapped heat and steam, significantly increasing the total cooking time and potentially affecting the tenderness of the pork shoulder roast.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C). The most reliable way to check for doneness is using a meat thermometer inserted into the thickest part of the roast.

Furthermore, the meat should be extremely tender and yield easily to the pressure of a fork, indicating that the collagen has sufficiently broken down. Allow the meat to rest for at least 5 minutes before serving to ensure the juices redistribute throughout the fibers.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest