This 3-ingredient slow cooker pork and sauerkraut is one of those throw-it-in-and-forget-it meals that tastes like you spent all day in the kitchen. Growing up in the Midwest, pork and sauerkraut was a New Year’s Day tradition—supposed to bring good luck and a fresh start—but honestly, I make it any time I know we have a busy week ahead and I want dinner to basically cook itself. The pork turns fall-apart tender, the sauerkraut mellows out and gets cozy and tangy, and the whole thing feels like the kind of comfort food you want to come home to after a long day at work. If you’re looking for a no-fuss, family-friendly dinner that uses pantry staples and gives you plenty of leftovers for lunches, this is it.
This pork and sauerkraut is super versatile when it hits the table. I love serving it over a pile of creamy mashed potatoes so all those savory juices have something to soak into. Boiled or buttered baby potatoes, egg noodles, or even simple white rice all work really well too. If you want to round things out, add a green veggie—steamed green beans, roasted Brussels sprouts, or a simple side salad with a bright vinaigrette to cut through the richness. On busy nights, I’ll toast up some crusty bread or dinner rolls to swipe through the juices and call it good. And if you have leftovers, they’re amazing piled onto toasted buns with a slice of Swiss or provolone for easy sandwiches.
3-Ingredient Slow Cooker Pork and Sauerkraut
Servings: 6
Ingredients
3–4 lb boneless pork shoulder or pork butt roast, raw
2 lbs sauerkraut, with juices (from a jar or bag)
1 cup apple juice or apple cider (or water, if you prefer less sweetness)
Salt and black pepper, to taste (optional, not counted as main ingredients)
Directions
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