Crock Pot Pork and Sauerkraut

Excellent! we love the flavor and a recipe that will be in my favorites folder. I followed the recipe with no changes.Thanks for sharing

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This was the best pork and sauerkraut dinner I've had, and I've had pork and sauerkraut every New Year's day of my life. I used a center cut loin roast, and I did rinse and drain the sauerkraut, and added in a bit of apple juice for moisture. I omitted the butter with no problems. DH did say the sauerkraut was a bit too sweet for him, so next year I may cut back on the brown sugar. (Mashed potatoes are indeed a must.) Thanks for posting!

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Really great! My parents were from PA so I grew up eating PA Dutch foods. I make this every year for New Year's Day. There are only 2 of us so I use about a 2# loin roast, 2 cans of kraut, and 2 apples. Cook on low for about 7 hours. I mix the kraut, apples, brown sugar, and caraway beforehand. I put a little under the roast and the rest on top. I brown the roast first. I leave out the butter and salt. IMO the caraway is a must! AWESOME with real mashed potatoes. Would maybe like to try dumplings on top. Thanks for posting!

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I made this on New Year's Day to appease my husband, both of us having grown up in central- Pennsylvania. I didn't think I liked the pork and kraut combination, but this was absolutely DELICIOUS! I actually made this on the stove using a 1 lb pork tenderloin and halving the other ingredients, since it was just the two of us. I followed all of your instructions, except that I left it in a covered pot on the stove over medium/ medium low for about an hour or a little more. Absolutely Delicious. A new New Years tradition for us!

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No salt needed! My pork loin was salty enough on its own. This recipe turned out great. My 7 year old and husband requested seconds! My husband also said to keep the recipe. I cooked it on "AutoShift" for 4 hours. Then I set it to high for 3 more hours. I used 1/4 teaspoon of cumin instead of caraway. I also cut the pork loin (raw) into 6 chunks. It fell apart once done. I served it over rice. Thank you!!!!! PS I have never cooked a pork loin roast before now. This is a perfect recipe for a beginner.

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We loved this. It was a super easy way to use the porkloin I got on sale. We used fennel seeds instead of caraway since it was what we had. Also used a little less sauerkraut since I didn't have as much as specified. This was moist and delicious. We served it with brown rice and mixed veggies. Really wonderful comfort food!

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It's a family tradition to make pork and sauerkraut on New Year's Day in our house. I'd always just tossed the roast in the crock pot and dumped the sauerkraut on top adding a few seasonings. I was never thrilled with the results but no one was complaining. I came across this recipe this year and figured "what the heck". Well I LOVED it! The meat was SO tender and the brown sugar helped to take the edge off the "sour" of the sauerkraut (something I'd never liked). Even my kids ate it and didn't complain! THAT'S a big deal! :o) We loved it so much I've now made it two other times since New Year's Day.

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Growing up my mom would just throw some porkchops in a baking dish and throw Sauerkraut on top and bake till the meat fell off the bone. This recipe sounded like the "grown up" version. I cooked on low and at exactly 8 hours the meat was falling apart delicious! I also put some quartered potatos and onions on the bottom of the crockpot and then did the rest as recipe stated. I enjoyed, but next time i will leave off the brown sugar, it wasn't my thing. I bet without the brown sugar it will be perfect!

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Delicious!! Our new favorite meal!!

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This was very good, tender and not overly sweet form the brown sugar. I took this over to mother-in-laws tonight for dinner. I did not melt the butter. I just sliced it very thin and put it over the top. I made this for ZWT III 2007 - United States Region - Family Pick

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This was EXCELLENT! 4.5 stars!!! I used everything called for EXCEPT, I added four potatoes (skins on, quartered) on the bottom, then I mixed the remaining ingredients, plus I thinly sliced two onions (cut in halves to break the rings up) & added that to the drained & rinsed kraut, and I added a half-cup of water to make it bit more juicy.... Left the butter out altogether (I used two "cubes" of frozen chicken fat instead--much ymmmmier!!). I cooked it on high in my over-achieving "professional" style crockpot, for just about 4 hours. The meat was so tender and juicy, but still holding together enough that I could cut into thick wedges. *Made for ZWT 3 US Regional*

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