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Slow Cooker Old Country Pork and Sauerkraut

marion

"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."
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Ingredients

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

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Directions

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  • 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).

Footnotes

  • 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

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Reviews

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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...