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Pork and Sauerkraun Slow Cooker 3-Ingredient. A hearty, budget-friendly slow cooker pork dish with tangy sauerkraut and apple juice, delivering comforting flavors perfect for busy winter days.
Add a roast, and 2 other ingredients in the pot. You have a soothing winter time favorite that will melt in your mouth and cost you pennies to prepare.
It is a 3- ingredient slow cooker pork and sauerkraut that only takes a few minutes to make and comes out like you spent hours in the kitchen cooking it. I have spent my whole life in the Midwest and growing up, pork and sauerkraut was a culinary tradition during the New Year and it is said to bring good luck and a new start, but the reality was that I would make the meals at any point I know we have a hectic week ahead and just want the food to cook itself.
Servings: 6
Ingredients
- pork butt roast or pork shoulder, boneless and uncut. → 1-2 lb
- sauerkraut, including juices (out of a jar or a bag). → 2 lbs
- You can use 1 cup of apple juice or apple cider. If you don’t want it too sweet, you can use water instead.
- salt and black pepper (not considered as main ingredients) → To taste
Pork and Sauerkraun Slow Cooker 3-Ingredient
Pork and Sauerkraun: Directions
- Ready the slow cooker: Spray the inside of your slow cooker with a little cooking oil or spray it with cooking spray (not a necessity, but it would help at the end of a busy day, this makes cleaning much easier.
- Add the layer of the sauerkraut: Add the sauerkraut and all its juices to the bottom of the slow cooker. Scatter it into a fine coating.
- Add the liquid: Add the apple juice or apple cider to the sausages. This can be used to soften the pork tang and to maintain the pork extremely wet during the cooking process.
- Season the pork: Pat the pork roast with paper towels. Season lightly using black pepper and salt. Place the pork roast in the slow cooker, right on top of the sauerkraut.
- Cook low and slow: The pork should be covered with the lid and cooked on the LOW setting 8-10 hours, or HIGH setting 4-5 hours until it is extremely tender and can be shredded easily with a fork. (The LOW setting is ideal when you are going to the job and you can leave it all day long.)
- Shred the pork: When cooked, place the pork on a cutting board and slice it in two with a fork and then slice it with a second fork discarding any large fat. Put back the shredded pork in the slow cooker and mix it with the sauerkraut and juices.
- Taste and tweak: Taste the mixture, and add a bit of more salt and pepper, as required. Allow the rest on WARM 10-15 minutes to allow the flavors to mix as you prepare your sides.
- Serve: Spoon the pork and the sauerkraut over the top of mashed potatoes, noodles or your preferred side and pour off some of the cooking juices. Keep fridge leftovers in a covered container and keep them in the fridge not longer than 4 days- they are easily reheated to make quick lunches.
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