2. Layer the sauerkraut: Add the sauerkraut and all of its juices to the bottom of the slow cooker. Spread it out into an even layer.
3. Add the liquid: Pour the apple juice or apple cider over the sauerkraut. This helps mellow the tang and keeps the pork extra moist while it cooks.
4. Season the pork: Pat the pork roast dry with paper towels. Sprinkle all sides lightly with salt and black pepper if using. Place the pork roast directly on top of the sauerkraut in the slow cooker.
5. Cook low and slow: Cover with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the pork is very tender and easily shreds with a fork. (If you’re heading to work, the LOW setting is perfect to let it go all day.)
6. Shred the pork: Once cooked, transfer the pork to a cutting board and shred it with two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir it into the sauerkraut and juices.
7. Taste and adjust: Taste the mixture and add a bit more salt and pepper if needed. Let it sit on WARM for 10–15 minutes so the flavors meld while you get your sides ready.
8. Serve: Spoon the pork and sauerkraut over mashed potatoes, noodles, or your favorite side and ladle some of the cooking juices over the top. Store leftovers in an airtight container in the fridge for up to 4 days—they reheat beautifully for quick lunches.
Variations & Tips
• Extra-savory version: Scatter 1 sliced onion and 2–3 minced garlic cloves over the sauerkraut before adding the pork. This adds a deeper, more savory flavor without much extra work. • Caraway & classic flavor: If you like that old-school German-style taste, add 1–2 teaspoons of caraway seeds to the sauerkraut. It gives a warm, slightly nutty flavor that pairs really well with pork. • Less tangy sauerkraut: If you’re cooking for kids or sauerkraut skeptics, drain and rinse the sauerkraut under cold water before adding it to the slow cooker. You can also use half sauerkraut and half shredded cabbage to gently ease everyone into the flavor. • Apple-forward version: Layer 1–2 peeled and sliced apples (any sweet variety) over the sauerkraut. The apples break down as it cooks and add a natural sweetness that balances the tang. • Leaner cut option: You can use a pork loin roast instead of shoulder/butt if you prefer leaner meat. Just keep an eye on it—pork loin can dry out more easily, so I recommend cooking on LOW and checking for doneness on the earlier side of the time range. • Make-ahead meal prep: Add the raw pork roast, sauerkraut, and apple juice to a large freezer bag, label it, and freeze flat. The night before you want to cook it, thaw in the fridge, then dump everything into the slow cooker in the morning. It’s a great way to have a ready-to-go dinner on super busy weeks. • Leftover ideas: Use leftovers for sandwiches on toasted buns with cheese, stuff them into tortillas for quick wraps, or serve over roasted potatoes for an easy second-night dinner. The flavors often taste even better the next day.
