Crock Pot Sauerkraut and Pork Shoulder Roast

READY IN: 8hrs 15mins
Recipe by southern chef in lo

This is great! I like to serve this with mashed potatoes. It is also great with noodles, spaetzle or boiled new potatoes. If you have any leftovers, you can make open-faced pork sandwiches with the meat and sauerkraut.

Top Review by Robbie D.

I grew up eating this dish on New Year's Day, and now that I'm all moved out and an "adult", I wanted to replicate my mothers pork & sauerkraut. The differences between hers and this recipe are 1. She uses an actual oven, 2. She doesn't use beer, and 3. She doesn't use mustard. So going into this I was a little nervous that it wouldn't taste like hers but I was wowed. Honestly I thought it tasted identical but with just a little more umph. I followed the recipe to a tee but used my own rub (salt, pepper, paprika, and brown sugar) and it really added a new dimension. The paprika added a little smokiness and obviously the brown sugar adds some sweetness but surprisingly those flavors didn't overpower and perfectly rounded out the entire dish. I even shared some with mom the last time she visited from back home and she loved it. Thanks so much for the awesome recipe.

Ingredients Nutrition


  1. Place sauerkraut in a 3-1/2 to 4 quart crock pot. Trim fat from meat. If need be, trim the meat to fit in crock pot.
  2. Lightly sprinkle meat with salt and pepper. Spread mustard over meat and place the meat on top of the sauerkraut. Pour beer over the meat.
  3. Cover and cook on low heat setting for 8 to 10 hours or on high for 4 to 5 hours.
  4. Transfer meat to cutting board. Cool slightly. Slice meat, discarding fat, and serve.

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