How to Make Slow Cooker Lancaster County Pork and Sauerkraut - A Step-by-Step Guide

When it comes to hearty, comforting meals, few dishes can compete with the classic combination of pork and sauerkraut. This Slow Cooker Lancaster County Pork and Sauerkraut recipe is a staple in Pennsylvania Dutch cuisine, and for good reason. The tangy sauerkraut perfectly complements the rich, savory flavor of the pork, creating a dish that is both delicious and satisfying.

One of the best things about this recipe is that it's incredibly easy to make. Simply combine all the ingredie...

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Ingredients

  • 1 (4 pound) pork loin roast
  • 1 teaspoon caraway seeds
  • salt and pepper to taste
  • 2 cups sauerkraut with liquid

Information

  • Prep Time: 20 mins
  • Cook Time: 6 hrs
  • Total Time: 6 hrs 20 mins
  • Servings: 6
  • Yield: 6 servings

  • Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
  • Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 145 degrees F (63 degrees C).
  • Nutrition

    245 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 105mg
    • Sodium: 582mg
    • Total Carbohydrate: 4g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 37g
    • Vitamin C: 12mg
    • Calcium: 34mg
    • Iron: 2mg
    • Potassium: 611mg