Grandma’s Crockpot Pork Roast and Sauerkraut Tips, FAQ & printable recipe

Tips for success

To enhance the flavor profile, you can sear the pork roast in a hot skillet before placing it in the slow cooker. This extra step adds a deep, caramelized color to the exterior of the meat and builds a richer base for the braising liquid. While not strictly necessary, it is a great technique to use if you have a few extra minutes at the start of your preparation.

If you prefer a thicker sauce, you can remove the pork once cooked and whisk a small amount of cornstarch mixed with cold water into the remaining liquid in the slow cooker. Turn the setting to high and cook for 10-15 minutes until the sauce has thickened to your desired consistency. This simple adjustment transforms the cooking juices into a savory glaze that can be poured over the shredded meat.

Variations

• Apple Infused: Add two sliced Granny Smith apples to the slow cooker along with the sauerkraut for a touch of sweetness and an extra layer of texture that pairs perfectly with the pork.
• Spicy Kick: Incorporate a tablespoon of whole-grain mustard or a pinch of red pepper flakes into the broth to introduce a subtle heat that cuts through the richness of the pork shoulder.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 3 months.

Reheat

Reheat in a saucepan over medium-low heat until steaming, or microwave in 1-minute intervals until hot throughout.

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Properly stored, the pork and sauerkraut will remain fresh in the refrigerator for up to three days.

When reheating, ensure the meat is heated thoroughly until steaming hot. The flavors often meld and improve after a day or two in the refrigerator, making this dish an excellent choice for meal planning.

This dish is perfect for making ahead as the flavors develop significantly over time. You can assemble the ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator.

In the morning, simply place the insert into the slow cooker base and start the cooking cycle. This strategy saves time on busy mornings and ensures a delicious, home-cooked meal is ready when you return home in the evening.

Serving ideas

Serve the pork and sauerkraut hot, ideally accompanied by a side of creamy mashed potatoes or crusty rye bread to soak up the flavorful juices.

The combination of the sweet sugar, tangy sauerkraut, and savory pork creates a flavor profile that needs very little else. Place the pork on a large serving platter and surround it with the sauerkraut, allowing guests to serve themselves as much as they like.

For a lighter serving option, consider pairing the pork with roasted root vegetables or a crisp green salad to provide a fresh contrast to the rich, slow-cooked meat.

The sauerkraut acts as a natural condiment, so additional side dishes should be kept relatively simple to avoid overwhelming the palate. Present the dish with a sprinkle of fresh parsley if desired for a touch of color and brightness.

Frequently asked questions

Recipe card

Grandma's Crockpot Pork Roast and Sauerkraut

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 6

Ingredients

• 3 lb pork shoulder roast
• 32 oz sauerkraut, drained
• 1/4 cup brown sugar
• 1 tsp caraway seeds
• 1 cup chicken broth

Instructions

1. Place the pork shoulder roast into the center of the slow cooker insert. Ensure the meat is positioned to cook evenly throughout the process.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

12 g

Fat

26 g

Fiber

3 g

Sugar

8 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.