New this month
Get the Allrecipes magazine

Slow Cooker Old Country Pork and Sauerkraut


"What could be more effortless than pork, sauerkraut, and a handful of caraway seeds cooked for hours until you just can't wait any longer? At least you'll have time to set the table for this hearty, down home meal."
Added to shopping list. Go to shopping list.


6 h 15 m servings 289 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat a large skillet over medium heat.
  2. Cook pork loin in hot skillet until browned completely, 1 to 2 minutes per side; transfer to a slow cooker.
  3. Season pork with caraway seeds, salt, and pepper. Pour sauerkraut and tomatoes over the pork; top with onion slices.
  4. Cook on High for 1 hour. Switch slow cooker to Low and continue cooking until the pork is cooked through, 5 to 6 hours more. The internal temperature of the roast should be at least 160 degrees F (70 degrees C).


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 289 calories; 11.9 g fat; 7.7 g carbohydrates; 36.4 g protein; 106 mg cholesterol; 614 mg sodium. Full nutrition

Similar recipes


Read all reviews 3
Most helpful
Most positive
Least positive

I have made this several times and we all love it. I do add extra sauerkraut as we really like sauerkraut. My mother in law makes something very similar . This is an oldie and a goodie.

Good recipe. Rather than corriander, I used italian spices. The flavor was very appealing. Holding on to this recipe for the future.

I could not locate my old standby Pork and Sauerkraut recipe so I found this one instead. It was very close to Grandma's recipe. I like caraway seeds which is not in my normal recipe. The car...