Are you dreaming of a comforting, flavorful meal that practically cooks itself? Then look no further! This slow cooker pork roast with sauerkraut recipe is the answer to your weeknight dinner prayers. It's incredibly easy, requires minimal prep time, and delivers a tender, juicy pork roast with a tangy sauerkraut that will have everyone asking for seconds. This recipe is perfect for busy weeknights, offering a delicious and healthy meal without sacrificing flavor or time. Get ready for a culinary adventure that's as satisfying as it is simple!
Ingredients:
- 3-4 pound boneless pork loin roast
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (26 ounce) jar sauerkraut, drained
- 1 cup chicken broth
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
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Prep the Pork: Pat the pork roast dry with paper towels. This helps it brown better and develop a nice crust.
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Sauté Aromatics: In a large skillet (not necessary if using a browning setting on your slow cooker), brown the pork roast on all sides over medium-high heat. This step isn't strictly necessary but adds a lovely depth of flavor. Remove the roast and set aside. In the same skillet, sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Combine Ingredients: Transfer the sautéed onions and garlic to your slow cooker. Place the browned pork roast on top. Pour the chicken broth, apple cider vinegar, and brown sugar over the roast. Sprinkle with caraway seeds, thyme, salt, and pepper. Evenly distribute the drained sauerkraut around the pork roast.
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Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is fork-tender. The cooking time may vary depending on your slow cooker and the size of the roast. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
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Shred and Serve: Once the pork is cooked, remove it from the slow cooker and let it rest for 10-15 minutes before shredding it with two forks. Skim off any excess fat from the cooking liquid. Mix the shredded pork back into the sauerkraut mixture. Serve hot with your favorite sides, such as mashed potatoes, roasted vegetables, or crusty bread.
Tips for the Best Crock Pot Pork Roast:
- Don't overcrowd your slow cooker: Ensure there's enough space for the ingredients to cook evenly.
- Use a meat thermometer: This is the best way to ensure the pork is cooked to a safe internal temperature.
- Adjust seasonings to taste: Feel free to add more or less of any seasoning to suit your preferences.
- Make it ahead: This recipe is perfect for meal prepping. You can make it the day before and reheat it when ready to serve.
Variations:
- Add apples: Diced apples add sweetness and a nice textural contrast.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Use different vinegar: Try white wine vinegar or apple cider vinegar for a slightly different flavor profile.
- Add other vegetables: Carrots, potatoes, or parsnips would be delicious additions.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the specific ingredients used and serving size.
- Calories: Approximately 350-400
- Protein: Approximately 30-40g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 15-20g
This easy crock pot pork roast with sauerkraut recipe is a guaranteed crowd-pleaser. It's a delicious, healthy, and convenient meal perfect for busy weeknights or a relaxed weekend dinner. Enjoy!