Rating: 4.4 stars
77 Ratings
  • 5 star values: 46
  • 4 star values: 21
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2

My mother-in-law made a large batch of sauerkraut one summer and to use it up, we invented this (both out of hunger and necessity to use up all that sauerkraut!) It takes just seconds to throw in your slow cooker and you come home to a yummy dinner.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rub the horseradish mustard all over the pork loin. Layer the onion and apple in the slow cooker, and set the pork loin on top. Pour in the sauerkraut, including the juice. Season with salt and black pepper, then add the chicken broth. Cover and cook on Low until very tender, 6 to 8 hours.

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Nutrition Facts

460 calories; protein 49.7g; carbohydrates 7.8g; fat 24.5g; cholesterol 143.3mg; sodium 598.8mg. Full Nutrition
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Reviews (63)

Most helpful positive review

Rating: 4 stars
06/19/2011
This recipe was good, but if I make it again, I would use a cut other than a pork loin. That much time in the slow cooker for the pork loin was just too much. I think it would have worked better with a pork shoulder cut (not as lean a cut of meat) intended for these longer cooking times. I would also cut back on the chicken broth to perhaps only 1/2 to 3/4 cup. The horseradish mustard gave it a nice kick. I would also sear the meat before adding it to the slow cooker (simply personal preference for a browner roast) and add a bit ot garlic and thyme to the "rub". I may try this one again with the above modifcations. Read More
(151)

Most helpful critical review

Rating: 3 stars
01/14/2012
My Gran did a simple version of this using homemade kraut potatoes and various cut of pork. the potatoes are sliced thin and used almost like a crust. Layer of potatoes then layer of pork cover with kraut then another layer of potatoes. about 3 layers for a roasting pan. Have tried it with various types of pork which is quite important to the taste. Side ribs are what seem best. Have tried with loin but just isn't quite right. Potatoes should be a russet variety. And the kraut has to be a salt cure not a wine cure. The wine cure really ruins the dish. You may want additional salt as the potatoes kill that but only after serving. Black pepper fresh coarse ground when putting together and a bit after works well. When done this really is a fantastic winter comfort food. If you like salty kraut pork and potatoes then try this or one of the versions you will find one that works and will never be able to make it enough to satisfy your taste for it. Read More
(27)
77 Ratings
  • 5 star values: 46
  • 4 star values: 21
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
06/19/2011
This recipe was good, but if I make it again, I would use a cut other than a pork loin. That much time in the slow cooker for the pork loin was just too much. I think it would have worked better with a pork shoulder cut (not as lean a cut of meat) intended for these longer cooking times. I would also cut back on the chicken broth to perhaps only 1/2 to 3/4 cup. The horseradish mustard gave it a nice kick. I would also sear the meat before adding it to the slow cooker (simply personal preference for a browner roast) and add a bit ot garlic and thyme to the "rub". I may try this one again with the above modifcations. Read More
(151)
Rating: 4 stars
08/07/2011
Great recipe. I added a layer of small new potatoes along with the apples and onion. Also I didn't add any Liquid except for what the sauerkraut already had. It would be sauerkraut soup with any more liquid. Read More
(65)
Rating: 5 stars
06/19/2011
This was delicious! Pork and kraut taste great together. Also try kraut and pork spareribs. Pour half of kraut in slow cooker, cut ribs apart and add, then pour in the rest of the kraut and about a cup of chicken broth. Let it cook until the ribs fall off the bone. Sooo good! Read More
(61)
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Rating: 5 stars
06/20/2012
I have to start by saying I HATE sauerkraut. I want to like it! I've always loved pork cooked in it, but can't stand the overwhelming flavor it has. I added potatoes to mine do I wouldn't have to come up with an additional side last minute, only change I made. And WOW!!!I never would have dreamt that an apple could make such a difference! I also want to say this us the first time I've felt compelled to rate and review a recipe. I've found many good recipes on here, but none that blew my mind like this one. THANK YOU!! Read More
(39)
Rating: 3 stars
01/14/2012
My Gran did a simple version of this using homemade kraut potatoes and various cut of pork. the potatoes are sliced thin and used almost like a crust. Layer of potatoes then layer of pork cover with kraut then another layer of potatoes. about 3 layers for a roasting pan. Have tried it with various types of pork which is quite important to the taste. Side ribs are what seem best. Have tried with loin but just isn't quite right. Potatoes should be a russet variety. And the kraut has to be a salt cure not a wine cure. The wine cure really ruins the dish. You may want additional salt as the potatoes kill that but only after serving. Black pepper fresh coarse ground when putting together and a bit after works well. When done this really is a fantastic winter comfort food. If you like salty kraut pork and potatoes then try this or one of the versions you will find one that works and will never be able to make it enough to satisfy your taste for it. Read More
(27)
Rating: 5 stars
01/28/2012
This was excellent after reading some of the other reviews I omitted the salt altogether because of the chicken broth and next time I make this I will omit the chicken broth altogether is does make is somewhat soupy. Thanks for sharing the recipe! Read More
(17)
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Rating: 4 stars
10/09/2011
Since I am not a cook need to tell why the apples are there. To counteract the salt. Read More
(12)
Rating: 4 stars
01/21/2012
My family really loved this and it was super easy to make. Next time however I'd add more spice to kick it up a notch. Perhaps more black pepper some tarragon and crushed red pepper... Read More
(10)
Rating: 5 stars
02/23/2014
I used pork shoulder spicy brown mustard no apples or onions. Used my favorite spices while browning the roast before placing it in the crock pot on top of the sauerkraut and rubbed the mustard on top and sides. Instead of the broth I poured about 2/3 of a bottle of Chang beer over the top then drank the rest. After 6 or so hours on low I broke the pork up among the sauerkraut with forks and served it with garlic mashed potatoes. Absolutely delicious and couldn't be easier! Thanks! Read More
(8)