Crock Pot Pork Roast and Sauerkraut

The 24 hour cooking criteria for this is silly. It would liquify. That comment should be pulled from the recipe.
I tried it today and it was good, not great. Not a big fan of sweet and sour.
After 10 hours of course it fell apart. That would happen to a Goodyear Tire too.
I should have stopped it at 8 hours when the meat still had some texture.
I used a quality 4 lb. center cut roast.
What suprised me is the onion soup did not over power. It was an excellent blend of sweet and sour.
I added 1/2 cup of onions half way through.
Again, I thought it was good but it just rubs me wrong to add brown sugar to sauerkraut. Everyone liked it in the family and ate it with mashed.
Won't make it again. Give me the standard stuff.

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This was amazing! My non-sauerkraut eating family LOVED it! I substituted 1 cup of apple cider and 1 cup of juice from the sauerkraut for the water. The pork roast melted in your mouth. It's the perfect combination of sweet and salty. It MUST be served over mashed potatoes. I have never seen a crockpot with a 24-hour setting. I cooked it for 10 hours on low. It was perfect. This one is going in my recipe book!

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Wow!! This pork roast was so tender and easy to make. I put all this together in the morning, around lunch time I added chopped onions and apples (about 1/2 cup each), and by dinner time the smell was amazing and the pork just fell apart. Husband really enjoyed this as it was his first time having sauerkraut. Thanks a bunch!!

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Thanks for an easy and tasty recipe ! I used country style boneless pork ribs - it was good and husband and MIL liked it - will make this again. I did not cook for 24 hours since it was ribs and not a roast - just started the crock at 9am and it was definitely ready by 7pm.

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I was a bit worried about this recipe but it turned out to be really yummy. Cooked for the 24 hours specified which I thought would dry out the pork, but the pork was delicious. Definitely needs to be paired with the mashed potatoes to cut the saltyness of the onion soup mix. It was so easy to put together, I'd make it again.

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This is the best sauerkraut and pork I have ever had! Yum! I used 2 (14 oz) cans of sauerkraut with caraway seeds. I did NOT rinse and drain my sauerkraut. I added about 1/2 c. of apple juice, and 1/2 of an onion. I cooked it on low for abou 8 hours.

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This was very good. I put all ingredients in crock pot and put it on high for about 4-5 hours, then turned down to low for another 3-4 hours. Everyone loved it even the kids! Thanks for making our News Year Day dinner a winner!

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Delicious! I put this in the crock pot at 2 a.m. New Year's Day and we ate dinner at 2 p.m. The pork was moist and the very flavorful. The sauerkraut turned out perfectly for our tastes as well. My husband didn't need to add any more brown sugar. Thanks for sharing! I will make this again.

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My best friend made this for our NYE feast this year. I was shocked that I somewhat liked it. My hubby ate fourths (and had it for breakfast the next morning). Sauerkraut is just too sour for me. Next time, I plan to rinse it like you suggested (she didn't) and add a pealed diced apple. Thanks for sharing!

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This was perfect! So easy and fool proof. I ended up buying a 6 lb. pork shoulder and couldn't fit everything in the crock pot so I saved half the sauerkraut to add later when it cooked down(my crock pot was jammed full, but the lid was still able to rest perfectly) also I added cider instead of water and used the kraut juice. When I checked it in the morning it was already done, only 11 hours. Added the rest of the sauerkraut and another packet of soup and brown sugar(since I had so much more meat) and it was to die for, my husband and I couldn't keep from nibbling on it all day before my family came over for dinner. It's such a simple dish but impressive on flavor.

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I will be making this today for the 3rd time, just forgot to review it. We absolutely love it, this is the only way I make pork and sauerkraut now. My daughter-in-law went nuts when she ate it, she thought it was sooo good. I have to watch the high sodium content so I rinse the sauerkraut several times and by the way the stuff in the bag is so much better than canned. I also only use half of the onion soup (2 T.) again because of the sodium. I used one of those little 5.5 fl. oz. cans of apple jusice in place of the water ( I didn't want so much liquid) and threw in some roughly chopped raw onion, probably about a cup. We love onion cooked with pork and sauerkraut. I used western ribs trimmed of all visible fat and browned for our pork, again just a personal favorite and splenda brown sugar. The reason I made most of the changes is because hubby has heart problems and this is one of those rare special meals to serve that he probably shouldn't eat. I am going to try the crock pot today, the other 2 times I was short on time and simmered it stove top. Delicious!

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Awesome recipe. I ate so much of it I almost made myself sick. Pork Rules!

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I made this today and it was wonderful! I slow cooked it for 10 hours. Easy to prepare this morning before work. My family loved it! Thanks for a great recipe!

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Wish I could add more stars! This was so yummy! Though I only cooked it for 10 hours on low and it was fine. I also added a bit more sauerkraut, could only get the 32 oz jar, which was fine by me. I had a hard time keeping myself out of the crockpot while it cooked, but I managed. I didn't serve with mashed potatoes, but with potatoe wedges on the side. Still super yummy!

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I made this for a Christmas party that my family had this year and it is absolutely incredible. You've got to try it!

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This was outstanding! I used a boneless pork sirloin and it fell apart after about 8 hours. The only thing I did different was cut back on the brown sugar. Super!

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This is delicious!!! I have made this so many times and hadn't gotten around to reviewing it till now.. Thank you so much for sharing this recipe. We make it with Oktoberfest sausages instead of the roast, and it's great!I will try it with the roast soon I promise hehe.. We make it at least twice a month since I found your recipe and there's never any leftovers : ) Thanks again!!

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Barb, this was delicious. My husband introduced me to pork roast and sauerkraut as his family's tradition for New Year's Day a number of years ago, and each year I look for a new way to prepare it. This year, I took your recipe as a starting off place. Whereas I wanted the onion soup flavor, I had the time and inclination to make the dish from scratch rather than using a mix. I caramelized some onions and garlic in butter and olive oil and added that plus 2 c of beef broth and 1/4 white wine as the roasting liquid. I omitted the sugar and added some sprigs of thyme for a savory version. It turned out so well-- beautiful honey color and fabulous texture. This was so very good over mashed potatoes, and the meat was absolutely fall-apart tender. Terrific dish-- thanks! --Heather (P.S. Although he surely enjoyed this, my husband did miss the "sauer" part of the kraut, which gets a bit lost using this method).

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Very good recipe, but 24 hours (even on low) in the crock-pot was too long! The top layer of my sauerkraut burned. :( I was able to take the burned stuff off, but with the brown sugar mixed with it, it was a sticky mess. My crock-pot is still soaking.

The taste of the roast, however, was wonderful. Even my two kids, who don't usually like 'kraut, loved this meat and asked for more. I made some buns (search "40-Minute Hamburger Buns" on this site) and we ate them as sandwiches. Was a great meal, but I think I'll just cook it on low for 8-10 hours next time, instead of 24. :)

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