Crockpot Pork & Sauerkraut with Apples and Onions
Cozy, comforting, and melt-in-your-mouth tender this Crockpot Pork & Sauerkraut with Apples and Onions tastes like fall in a bowl.
It’s the kind of hearty, old-school meal that fills your kitchen with the best aroma and your plate with pure comfort food flavor.
If you’ve made my Crockpot Mississippi Pork Roast, Crockpot Mojo Pork, or Crockpot Apple Cider BBQ Pork Roast, you already know that slow-cooked pork is one of my favorite things to make and this version might be the coziest of them all.
The sweet apples, tangy sauerkraut, brown sugar, and a few pats of butter caramelize right into the pork as it cooks low and slow all day long.
The best Apple Slicer cuts apples so easily and makes cooking so much easier!
👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
🎥 Items Featured in the Video
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🤔 Common Questions
Absolutely! Just drain about half the liquid so it’s not overly salty. Bagged sauerkraut usually has a fresher flavor, but both work great here.
Yes — layer everything in your Crockpot insert the night before, cover, and refrigerate. In the morning, set it in the base and turn it on low.
Crockpot Pork & Sauerkraut with Apples and Onions
Equipment
Ingredients
- 3 –4 lb pork loin roast bone-in or boneless — or use Boston butt for extra tenderness
- 1 16-oz bag or can of sauerkraut, with liquid
- If using canned: drain about half the liquid so it’s not too salty.
- If using bagged: brands like Claussen Silver Floss, or Cleveland Kitchen are great and can be found near the pickles or deli section.
- 1 large apple thinly sliced (Granny Smith or Honeycrisp work best)
- 1 large onion thinly sliced
- 2 Tbsp brown sugar light or dark
- 10 oz apple juice any brand works — I used a Martinelli’s bottle because they’re cute 🍎
- 5 Tbsp butter cut into pats
- 2 tsp salt divided (plus more to taste)
- 1 tsp cracked black pepper divided
- Optional mashed potatoes or buttered egg noodles, for serving
Instructions
Layer the base
- Add half of the sliced apples and onions to the bottom of your Crockpot.
Season the pork
- Pat the pork roast dry and generously season all sides with salt and cracked black pepper.
Assemble
- Place the seasoned pork on top of the apples and onions (fat-side up if it has one).
- Pour the sauerkraut with its juice evenly over the top.
- Sprinkle the brown sugar across the sauerkraut.
- Add the remaining apples and onions around and over the roast.
- Pour in 10 oz apple juice around the edges.
- Top with pats of butter and the remaining 1 tsp salt + ½ tsp pepper.
Cook
- Low for 7–8 hours or High for 4–5 hours, until the pork is fork-tender and shreds easily.
- (I cooked on low for most of the day, then cranked it up to high at the end for that extra melt-in-your-mouth finish.)
Finish
- Shred the pork right in the Crockpot and mix it together with the apples, onions, and sauerkraut.
- Taste and adjust salt or pepper before serving.
Serve
- Spoon over mashed potatoes or buttery egg noodles for the ultimate comfort meal.
I have never liked sauerkraut, but I loved this recipe! The apple gives it such great flavor. I served it over mashed potatoes with a side of blackened brussel sprouts. Delicious!
❤️❤️ AND 🥬 Great for gut health – it’s full of natural probiotics that help digestion
💪 Boosts your immune system – fermented foods can strengthen immunity
🔥 Anti-inflammatory – can help reduce inflammation in the body
🌟 Rich in vitamins – especially Vitamin C, K, and B vitamins
⚖️ May support weight balance – low-cal, high-fiber, keeps you full
🧠 Good for the brain–gut connection – healthy gut = better mood + clarity
❤️ Supports heart health – naturally high in fiber + good bacteria
Can you make this in the oven instead of a crockpot ?? At what temperature and for how long? It looks delicious!
Yes you can! 🙌 If you want to make it in the oven instead of the crockpot, just assemble everything the same way in a Dutch oven or a deep baking dish and cover it tightly with foil or a lid.
🕒 Bake at 300°F for about 3½–4 hours, or until the pork is fall-apart tender.
If your roast is smaller (2–3 lbs), you can check it around the 3-hour mark.
For a bigger roast (4–5 lbs), it may need closer to 4+ hours.
Optional: Remove the lid for the last 20–30 minutes if you want the top to brown a bit!
Same flavors, just a low-and-slow oven version. 😍🍽️