Pork and Sauerkraut Crock Pot Recipe with Apples

If you grew up around Pennsylvania Dutch food like I did, pork and sauerkraut on New Year’s Day just feels right. My grandma was Pennsylvania Dutch, and every January first her big blue Dutch oven simmered away with pork and kraut while the house smelled like comfort and new beginnings. This crock pot version keeps all of Grandma’s cozy flavor but leans on the slow cooker so you can straighten up the house, go to church, or sit with your people while dinner takes care of itself. The apples melt into the sauerkraut, the pork turns tender and juicy, and you end up with a meal that feels like a blessing in a bowl.

A rectangular plate holds a cooked pork loin roast topped with herbs, surrounded by cooked cabbage and apple slices in a golden-brown sauce, placed on a patterned cloth.

My Grandma’s Pork and Sauerkraut Crock Pot Version

You’ll love these crock pot pork and sauerkraut with apples because they give you easy slow cooker prep with hardly any hands on time, the long, gentle cooking makes tender, juicy pork that slices beautifully, the apples and brown sugar create a sweet and tangy sauerkraut that even kraut skeptics enjoy, the whole recipe is perfect for New Year’s or Sunday dinner when you want something traditional and comforting, the flavors are family friendly and make great leftovers, and everything cooks together in one pot so it is simple to serve when you are hosting without feeling rushed.

Overhead view of ingredients on a white surface: a raw pork loin, a jar of sauerkraut, two green apples, a yellow onion, olive oil, brown sugar, salt, pepper, caraway seeds, and dried thyme in small bowls.

Ingredient Notes

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

Pork tenderloin: Look for fresh, pink pork tenderloins with very little surface moisture so you can sear them easily, then you will brown them in a skillet and let the slow cooker finish the job until they are tender enough to slice.
Sauerkraut: Grab a good quality canned or jarred sauerkraut with plenty of brine, then you will rinse and drain it so the flavor is bright and tangy without being too sharp.
Apples: Choose firm, tart apples like Granny Smith that hold their shape as they cook, then you will slice them and let them soften into the sauerkraut for little pops of sweetness in every bite.
Onion: Pick a small yellow onion that feels heavy for its size, then you will chop it finely so it melts down into the sauerkraut mixture and adds a savory base.
Light brown sugar: Use a soft, fresh brown sugar that is not clumped, then you will stir it into the sauerkraut so it balances the vinegar tang and helps the apples caramelize a bit.
Dill seeds: This recipe uses dill seeds rather than the typical caraway seeds. Dill seed gives the sauerkraut a lighter, slightly tangy flavor that pairs beautifully with pork and keeps the dish from tasting too heavy. I have a family member who does not like the taste of caraway, so I tried dill once and found that I really like it with the sauerkraut. However, if you like caraway, it’s perfect with this typical kraut and pork dinner.

Pork Options

This recipe is written for pork tenderloin, which stays lean and slices beautifully after slow cooking, but you can make it your own. If you prefer a slightly richer, more traditional texture, you can swap in a pork loin roast and give it a bit more time until it feels very tender when you press it with a fork. For the most fall-apart style pork, a well-marbled pork shoulder or pork butt will do beautifully, though you may want to trim some of the extra fat. Thick, boneless pork chops can work in a pinch as well, as long as you watch the time and pull them as soon as they are cooked through so they stay juicy.

Should I rinse the sauerkraut for this recipe?

In this version, rinsing and draining the sauerkraut keeps the flavor bright and tangy without overwhelming the apples or the pork, which is especially helpful if you have family members who are not sure about kraut. If you already know your crew loves a bracing hit of vinegar, you can skip the rinse or stir in a spoonful or two of the reserved brine right before serving to bump the tang back up.

How to Make Pork and Sauerkraut in the Crock Pot

Season the Pork and Sear

Trim off excess fat and then pat your pork dry with paper towels until it no longer looks shiny. A dry surface helps it brown nicely. Sprinkle the dill seeds, salt, and pepper over the meat, then gently press them in so they cling to the meat.

Set a large skillet on the stove over medium-high heat and drizzle in a bit of olive oil until it shimmers. Lay the seasoned pork in the hot pan, and you will hear a happy sizzle right away. Let each side sit still long enough to develop a deep golden crust. Note* You are not cooking it through here, just building rich flavor and locking in juices.

A large, raw pork loin seasoned with herbs sits on a white cutting board with a blue border. Trimmed fat pieces are placed to the side of the meat.

A large piece of seasoned pork is searing in a blue cast iron skillet on a stovetop, with a golden-brown crust forming on the surface.

Prep the Apples and Onion

Once the pork is browned, move it to a plate and keep that warm skillet on the stove. Then prep your apples and onions. I like using this chopper so my onions are small and all the same size.

Add a little more olive oil, then add in your chopped onions and sliced apples. Stir them around and let them soften until the onions look translucent

A vegetable chopper with a diced onion inside sits open on a light surface. The device has a grid blade, a black bristle cleaning tool, and a container collecting chopped onions below.

A blue cast iron skillet on a stovetop contains chopped onions and green apple slices being sautéed. The onions appear golden and the apples are partially cooked.

Stir in the Sauerkraut and Brown Sugar

Next, stir in the rinsed and drained sauerkraut along with the brown sugar. Everything will look a little messy in the pan, and that is just fine. You are simply coating the sauerkraut so that every bite has a touch of sweetness, and the tang mellows.

A blue skillet on a stove contains chopped onions, apple slices, and brown sugar, with a mesh strainer holding sauerkraut positioned over the pan, ready to be added.

A black skillet on a stove contains sautéed onions, sauerkraut, and sliced green apples, with the ingredients partially cooked and mixed together.

Layer Everything in the Crock Pot

Now you can pour that sauerkraut mixture right into the bottom of your slow cooker and spread it into an even layer so the pork has a soft bed to rest on. Nestle the seared pork tenderloins on top. Set your slow cooker to the low setting and let it gently bubble away for about six hours while you go about your day.

A white slow cooker containing sliced green apples, sauerkraut, and brown lentils or grains, partially mixed together on a white background.

A browned pork roast seasoned with herbs sits on top of sliced green apples and onions inside a white slow cooker.

Can I cook this on high instead of low?

Low and slow gives tenderloin time to stay juicy, but if you are in a pinch and need dinner sooner, you can cook the pork and sauerkraut on high, checking for doneness a bit earlier. Use a meat thermometer to make sure the pork is cooked through while still moist in the center, and remember that lean cuts can dry out faster on the high setting, so start checking early.

Rest, Slice, and Serve

When the pork is done, lift it carefully to a cutting board and let it rest for a few minutes while you stir the sauerkraut and apples in the crock. This little pause keeps the juices inside the meat, so every slice is moist and flavorful. Slice the pork into thick medallions, then spoon the warm sauerkraut and apples over a plate of mashed or fried potatoes, and lay the pork right on top.

A cooked pork roast with a seasoned crust sits in broth and cabbage inside a white slow cooker, viewed from above.

Variations, Substitutions, and Recipe Tips

Dietary Modifications: This crock pot pork and sauerkraut recipe is naturally gluten-free as long as your sauerkraut is certified gluten-free, and it fits a lower-carb lifestyle since the apples and brown sugar are used gently for balance rather than heavy sweetness. If you need to scale back on sugar, you can skip the brown sugar and let the apples alone soften the kraut, or swap in a small splash of apple juice instead.

Add-In Options: For a heartier meal, you can stir in a few sliced smoked sausages or a handful of baby potatoes along with the sauerkraut, so everything cooks together. Some families enjoy adding carrot coins for a touch of sweetness and color. If you love a more traditional German taste, a sprinkle of caraway seeds over the top right before serving is a lovely finishing touch.

Simple Substitutions: Any firm cooking apple can stand in for Granny Smith, so feel free to use what you have on hand from the fruit bowl. Jarred or canned sauerkraut both work here, and if your store is out of pork tenderloin, a small pork loin roast can be used instead, with a little extra time in the slow cooker until it is tender.

Tips for Recipe Success: Drying and seasoning the pork well before searing makes a big difference in how flavorful the final dish tastes. Try not to lift the lid of the slow cooker too often, because every peek lets a lot of heat out and can add extra time. Before serving, taste the sauerkraut and apples and add a pinch more salt, pepper, or a tiny bit of brown sugar if you want to lean sweeter or more savory for your family’s taste buds.

A sliced pork roast garnished with herbs, served on a white platter atop a bed of cooked cabbage, with a large knife resting beside the roast on a patterned cloth.

What should I serve with pork and sauerkraut?

At Grandma’s house, this meal always landed on the table with a big bowl of buttery mashed potatoes that soaked up all those tangy juices. You can stay with that tradition or spoon your pork and sauerkraut over crispy fried potatoes, baked potatos or buttered egg noodles for the same cozy feel. A simple green side like green beans or maple roasted Brussels sprouts, keeps the plate balanced. Warm 7-Up rolls or a slice of skillet cornbread are delicious if you want to round out a New Year’s Day or Sunday supper menu.

What is the tradition of pork and sauerkraut on New Year’s Day?

Many families with German or Pennsylvania Dutch roots serve pork and sauerkraut on New Year’s Day as a way to welcome good luck and blessings for the year ahead. The sauerkraut is said to symbolize blessings and wealth, and pork, because pigs root forward, is seen as a sign of progress and well-being. My grandma leaned into that tradition every year, and it is a sweet way to start the year with a meal that feels both humble and hopeful.

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Hospitality Challenge New Year’s Dinner

Host a New Year’s “Prayer and Plans” party built around your pork and sauerkraut supper. Set up three simple stations: Gratitude, Goals, and Prayer. At Gratitude, lay out tags and twine for a “Blessings Garland” that guests can hang across a doorway while dinner warms. At Goals, place pens and cards with prompts like “one habit to start,” “one habit to stop,” and “one person to love intentionally.” At Prayer, keep a basket where guests can drop a card they want prayed over before midnight. After everyone enjoys the cozy buffet, circle up for a five-minute share time with a gentle two-minute limit per person, then pray a commissioning over the group. Read this to frame the moment: “Brothers, I do not consider that I have made it my own. But one thing I do: forgetting what lies behind and straining forward to what lies ahead, I press on toward the goal for the prize of the upward call of God in Christ Jesus” (Philippians 3:13–14, ESV

More New Year’s Good Luck Recipes

I hope it becomes one of those steady recipes you can count on for New Year’s, Sunday dinner, or any night you want to bless your people with a warm, home-cooked meal with little fuss. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!

A rectangular platter with a sliced roast pork loin on a bed of cooked cabbage and apples, garnished with chopped parsley. A knife rests beside the meat. The platter sits on a patterned cloth.

Pork and Sauerkraut Crock Pot Recipe with Apples

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My Grandma’s Pork and Sauerkraut Crock Pot Version

Ingredient Notes

Pork Options