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Pork and Sauerkraut in the Slow Cooker

Germans have been eating pork and sauerkraut on New Year’s for generations because they believe it brings good luck (viel glück in German). That’s why in Ohio and Pennsylvania, which received many German immigrants in the 17th and 18th centuries, people are almost religious about this delicious duo. It is so easy to make and it is absolutely delicious as well.


2 (1 pound) whole pork tenderloins

2 pounds of Yukon Gold potatoes, unpeeled and diced

1 Onion, diced

1 jar of sauerkraut (32 ounces), undrained

1 cup Chicken Stock

1/4 cup Butter

1 Tablespoon Caraway Seeds

2 Apples, diced with skin removed

salt and ground black pepper to taste

Pour chicken stock into slow cooker. Then add the onion. Lay the pork tenderloins on top of the onions. Add the potatoes, butter, caraway seeds, apples and top with the sauerkraut and juice.

Cook on Low until pork is tender, usually between 6-8 hours. Check periodically to see if the potatoes are done, and when the pork is cooked long enough to shred.

Once the pork is ready to shred carefully remove the potatoes and pork. Shred the pork with some forks. Stir the mixture well and return the pork and potatoes to the slow cooker. Cook until done, usually 1-2 hours.

Serve and enjoy!

Watch my video below where I show you how to make this recipe step by step.


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