Slow Cooker Champagne Sauerkraut with Smoked Pork Tips, FAQ & printable recipe

Tips for success

For a more robust flavor, consider adding a bay leaf or two along with the juniper berries. These aromatics pair exceptionally well with the smokiness of the pork and the acidity of the sauerkraut.

If you prefer a bit of heat, a pinch of caraway seeds can also be added during the assembly phase. The key to this dish is patience, so allow the slow cooker to do its work without checking on it too frequently, as this ensures the most consistent results.

If you are serving this for a special occasion, you can pair the dish with a side of boiled baby potatoes or a crusty sourdough bread to soak up the delicious juices. The combination of the rich pork and the tangy sauerkraut creates a meal that is both satisfying and elegant.

Leftovers are often even better the next day, as the flavors have more time to deepen and settle, making this an excellent option for meal planning throughout the week.

Variations

• Apple Infused Sauerkraut: Add two thinly sliced tart apples to the slow cooker along with the sauerkraut for a touch of natural sweetness that balances the savory pork perfectly.
• Beer Braised Pork: Substitute the champagne with a light lager or pilsner for a heartier, more traditional flavor profile that emphasizes the rustic nature of the dish.

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 2 months.

Reheat

Reheat gently in a saucepan over low heat or in the microwave until steaming hot.

Store any leftovers in an airtight container in the refrigerator. Ensure the dish has cooled for no more than two hours after cooking before placing it in the fridge to maintain food safety. The flavors will continue to develop, making it a great option for future meals. When properly stored, the dish will remain fresh and tasty for up to three days, allowing you to enjoy the deep, smoky flavors throughout the week without additional effort.

This dish is perfect for making ahead as it reheats beautifully. You can assemble the ingredients in the slow cooker insert the night before and store it in the refrigerator, then simply place it into the base and turn it on in the morning. This makes it an ideal choice for busy days when you want a home-cooked meal waiting for you at the end of the day. The flavors are often improved after a day of resting in the refrigerator.

Serving ideas

Serve the sliced smoked pork belly over a generous portion of the braised sauerkraut. The contrast between the fatty, savory meat and the sharp, acidic cabbage is the highlight of this dish.

You can garnish the plate with a few fresh parsley leaves or a sprinkle of cracked black pepper to add a touch of color and freshness. The dish is naturally heavy, so it pairs best with lighter sides that provide a textural contrast, such as a crisp green salad or some steamed root vegetables.

If you are hosting a larger group, you can serve the meat and sauerkraut family-style on a large platter. This allows everyone to help themselves to their preferred ratio of pork and cabbage.

Because the dish is cooked in a slow cooker, it stays warm for an extended period, making it very convenient for casual gatherings. Ensure that the pork is sliced into uniform pieces before serving, as this makes it much easier for guests to manage on their plates and ensures an even distribution of the flavorful juices.

Frequently asked questions

Recipe card

Slow Cooker Champagne Sauerkraut with Smoked Pork

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 2 lb smoked pork belly slab
• 2 lb shredded sauerkraut, drained
• 1 tbsp whole juniper berries
• 1 cup dry champagne

Instructions

1. Place the raw smoked pork belly slab into the bottom of a clean slow cooker. Spread the shredded sauerkraut evenly over the top of the meat to ensure it stays moist during the long cooking process. Add the juniper berries over the sauerkraut for an aromatic flavor profile.
2. Pour the champagne over the sauerkraut and pork belly mixture. Cover the slow cooker with its lid and set to low. Cook for 8 hours until the pork is fork-tender and the sauerkraut has absorbed the rich, smoky juices and the bright notes of the wine.
3. Remove the pork belly carefully from the slow cooker and transfer to a cutting board. Slice the meat into thick pieces. Ensure the internal temperature of the pork has reached at least 145°F (63°C). Let the meat rest for 5 minutes before serving alongside the warm, braised sauerkraut.

Contains: sulfites

Estimated nutrition per serving

Calories

480

Protein

22 g

Carbohydrates

12 g

Fat

38 g

Fiber

4 g

Sugar

3 g

Sodium

950 mg

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