There are slow cooker meals that require multiple steps, and then there is this Amish Pork & Sauerkraut. With just three simple ingredients and almost no effort, you can create a dish that is deeply savory, tangy, and subtly sweet. Pork shoulder or pork butt cooks low and slow in a mixture of sauerkraut and unsweetened applesauce until it becomes fall-apart tender. The applesauce is the quiet secret that softens the sharpness of the sauerkraut and gives the pork a gentle sweetness.
This dish is a Pennsylvania Dutch classic, often served on New Year’s Day for good luck, but it is delicious any time of year. The combination of rich, fatty pork with tangy, fermented sauerkraut is a match made in culinary heaven. Serve it over mashed potatoes, egg noodles, or with crusty bread to soak up every drop of the savory juices.
Why You’ll Love This Recipe
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Only 3 simple ingredients
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Set-it-and-forget-it slow cooker convenience
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Pork becomes fall-apart tender
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Tangy sauerkraut balances the richness of the pork
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Applesauce adds subtle sweetness and softens the sauerkraut’s sharpness
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A Pennsylvania Dutch classic perfect for New Year’s or any time
Slow Cooker Amish Pork & Sauerkraut
Prep Time: 5 minutes | Cook Time: 8-10 hours on LOW or 4-5 hours on HIGH | Total Time:Approximately 8-10 hours
Yield: 6 servings
Ingredients
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3 to 4 pounds boneless pork shoulder or pork butt roast
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2 pounds sauerkraut with juice (about two 32-ounce jars or one large bag)
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1 cup unsweetened applesauce (the simple secret ingredient)
Instructions
1. Add the Pork to the Slow Cooker:
Set your slow cooker on the counter and place the pork roast right in the bottom, fat side up if it has a fat cap. There is no need to brown it first—this is true dump-and-go cooking.
2. Combine the Sauerkraut and Applesauce:
In a large bowl, stir together the sauerkraut and its juice with the unsweetened applesauce until loosely combined. The applesauce is the quiet secret that softens the sharpness of the sauerkraut and gives the pork a gentle sweetness.
3. Cover the Pork:
Dump the sauerkraut-applesauce mixture evenly over the raw pork roast in the slow cooker, covering it completely.
4. Cook:
Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and shreds easily with a fork. Every slow cooker runs a little differently, so start checking toward the earlier time.
5. Shred the Pork:
Once the pork is done, use two forks to pull it into large chunks or shreds right in the slow cooker, mixing it gently with the sauerkraut and juices. Taste and, if desired, add a pinch of salt and a little black pepper.
6. Serve:
Ladle the pork and sauerkraut into warm bowls or over mashed potatoes or noodles, making sure everyone gets plenty of the savory, tangy juices.
Recipe Notes & Pro Tips
Pork Shoulder vs. Pork Butt: Pork shoulder and pork butt are essentially the same cut—well-marbled, flavorful, and perfect for slow cooking. The fat and connective tissue break down during long cooking, resulting in tender, juicy meat. Do not substitute pork loin, which will become dry.
Unsweetened Applesauce is Key: Use unsweetened applesauce. Sweetened applesauce will make the dish too sweet. The applesauce adds a subtle sweetness that balances the tangy, salty sauerkraut without making the dish taste like apples.
Sauerkraut with Juice: Do not drain the sauerkraut. The juice adds flavor and moisture, helping to braise the pork. If your sauerkraut is very salty, you can rinse it briefly, but traditional recipes use the juice.
Do Not Add Extra Liquid: The pork releases its own juices as it cooks, and the sauerkraut and applesauce provide plenty of moisture. Adding extra liquid will result in a watery sauce.
Serve with Mashed Potatoes or Noodles: The tangy, savory juices are begging to be soaked up. Mashed potatoes, egg noodles, or crusty bread are all excellent choices.
Add Caraway Seeds (Optional): For a more traditional flavor, add 1 teaspoon of caraway seeds to the sauerkraut mixture. Caraway is a classic pairing with sauerkraut.
Add Apple (Optional): Add 1 chopped apple (peeled, Granny Smith or Honeycrisp) to the slow cooker along with the sauerkraut. The apple adds extra sweetness and texture.
Variations
Pork Chops and Sauerkraut: Substitute the pork shoulder with 4 thick-cut bone-in pork chops. Reduce the cooking time to 5-6 hours on LOW or 2-3 hours on HIGH.
Kielbasa and Sauerkraut: Add 1 pound of sliced kielbasa or smoked sausage along with the pork. The sausage adds another layer of smoky flavor.
Caraway Pork and Sauerkraut: Add 1 teaspoon of caraway seeds to the sauerkraut mixture. Caraway is a classic pairing with sauerkraut.
Apple Pork and Sauerkraut: Add 2 chopped apples (peeled, Granny Smith or Honeycrisp) to the slow cooker along with the sauerkraut. The apples add sweetness and texture.
Onion Pork and Sauerkraut: Add 1 large yellow onion, thinly sliced, to the slow cooker along with the sauerkraut. The onion becomes soft and sweet.
Beer Pork and Sauerkraut: Substitute ½ cup of the sauerkraut juice with ½ cup of beer (lager or ale). The beer adds depth and complexity.
Spicy Pork and Sauerkraut: Add ½ teaspoon of red pepper flakes or 1 teaspoon of smoked paprika to the sauerkraut mixture. The heat balances the tanginess.
Serving Suggestions
This hearty dish is delicious served:
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Over mashed potatoes (the classic choice)
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Over buttered egg noodles
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With crusty bread for dipping
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Alongside roasted potatoes or spaetzle
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As a filling for sandwiches or wraps
For a traditional Pennsylvania Dutch meal, serve with:
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Mashed potatoes
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Applesauce on the side
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Crusty rye bread
The Tradition of Pork and Sauerkraut
Pork and sauerkraut is a traditional Pennsylvania Dutch dish often served on New Year’s Day for good luck. The pork represents progress (pigs root forward), and the sauerkraut represents long life (the long strands of cabbage symbolize a long life). This tradition was brought to America by German immigrants who settled in Pennsylvania.
This slow cooker version honors that tradition while making it accessible for modern cooks. The applesauce is a classic addition that softens the sharpness of the sauerkraut and balances the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors continue to meld, and the dish becomes even more delicious.
To reheat, place individual portions in the microwave in 60-second bursts, or warm the entire dish in a covered skillet over medium-low heat, stirring occasionally. Add a splash of water or broth if the sauerkraut seems dry.
This dish freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Why This Recipe Works
This Amish Pork & Sauerkraut recipe is a masterclass in simple, slow cooker cooking. The pork shoulder is well-marbled and contains plenty of connective tissue, which breaks down during long, gentle cooking, resulting in meat that is incredibly tender and flavorful.
The combination of sauerkraut and applesauce is genius. The sauerkraut provides tangy, salty, fermented flavor. The applesauce adds a subtle sweetness that softens the sharpness of the sauerkraut without making the dish taste like apples. Together, they create a perfectly balanced braising liquid that infuses the pork with flavor.
The slow cooker is the perfect vessel for this dish because it allows the pork to cook gently and evenly without drying out. The sealed environment traps moisture and steam, keeping the meat tender.
This recipe is proof that you do not need a long list of ingredients or complicated techniques to make a delicious, satisfying meal. With three simple ingredients and a slow cooker, you can create a Pennsylvania Dutch classic that is perfect for New Year’s Day or any time you need a warm, comforting dinner. Serve it over mashed potatoes to soak up every drop of the savory, tangy juices.