Slow Cooker Lancaster County Pork and Sauerkraut

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(282)

Old fashioned pork and sauerkraut that is served here on New Year's Day for luck! Serve with mashed potatoes, and apple sauce for dipping the pork in.

close up view of sliced Lancaster County Pork and Sauerkraut on a platter
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Prep Time:
20 mins
Cook Time:
6 hrs
Total Time:
6 hrs 20 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 (4 pound) pork loin roast

  • 1 teaspoon caraway seeds

  • salt and pepper to taste

  • 2 cups sauerkraut with liquid

Directions

  1. Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.

  2. Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 145 degrees F (63 degrees C).

Nutrition Facts (per serving)

245 Calories
9g Fat
4g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 245
% Daily Value *
Total Fat 9g 11%
Saturated Fat 3g 13%
Cholesterol 105mg 35%
Sodium 582mg 25%
Total Carbohydrate 4g 1%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 37g
Vitamin C 12mg 58%
Calcium 34mg 3%
Iron 2mg 12%
Potassium 611mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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