Slow Cooker Lancaster County Pork and Sauerkraut
This New Year’s favorite pairs tender slow-cooked pork loin with tangy sauerkraut and warm caraway for a comforting, old-fashioned plate. The long braise melds savory juices with bright, briny cabbage, perfect for chilly evenings or celebratory family dinners. Slow Cooker Lancaster County Pork and Sauerkraut delivers hearty flavor with minimal fuss.
- Prep20 mins
- Cook6 hrs
- Serves6
- DifficultyEasy
- 1
If needed, cut the pork loin so it fits in the slow cooker. Season it with caraway seeds and salt and pepper to taste. Pour the sauerkraut over the roast.
- 2
Cook on High for 1 hour, then switch to Low and cook for 5 to 6 hours. The roast's internal temperature should reach at least 145 degrees F (63 degrees C).
- Calories 720.12 kcal High
- Protein 37.88 g Good Source
- Carbs 2.85 g Moderate
- Total Fat 61.57 g High
- Saturated Fat 28.79 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 837.63 mg High
- Sodium 468.24 mg High
- Fiber 2.62 g Low Source
- Sugar 0.0 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 79.26 mg Low Source
- Iron 4.72 mg Good Source
- Potassium 42.44 mg Low Source
- Vitamin A 2.7 mcg_rae Low Source
- Vitamin C 15.44 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.