Slow Cooked Porkloin and Sauerkraut

(Click Slow Cooked Porkloin and Sauerkraut to download a PDF of this recipe) This is a recipe my mom used to make in the oven, but it is just as easy to put it in the crockpot in the morning so you come home to the amazing fragrance of the sauerkraut, onions, pork and veggies.  My mouth is watering just typing about it!


  • 2-lb. bag Bavarian-style sauerkraut (I love this with caraway seeds!)
  • 1 medium apple, cored and cut into 6 wedges
  • 1 large yellow onion, cut into wedges
  • 6 carrots, peeled and cut into 2 inch chunks
  • 6 red potatoes cut into 2 inch chunks
  • 1/4 cup dry white wine
  • 2 bay leaves
  • 3 tbsp brown sugar
  • 6 juniper berries (optional)
  • one 2-lb pork loin roast (or 2 smaller roasts)
Place the pork loin in the slow cooker and then cover with sauerkraut then press wedges of apple and onion into sauerkraut. Stir in wine and bay leaves. Sprinkle brown sugar and berries all over.  You may want to add water or vegetable stock to cover everything at least 1/2 way up.  Sprinkle with fresh ground pepper.  Cook on low heat setting for 6 to 8 hours.

Serve this with rye bread and a salad of spring greens with pecans and mandarin oranges and balsamic vinaigrette (just like our mesclun salad!).

Serves 6