Slow-Cooker Pork and Sauerkraut

Slow-cooker pork and sauerkraut is the modern version of an age-old European classic. In days gone by, this dish might have been prepared in the ashes at the edge of a hearth, or in a village oven as it cooled from baking the week’s bread. The modern slow cooker gives us the same result in a much more convenient fashion.

This pork and sauerkraut slow-cooker recipe combines the tangy kraut with three kinds of pork. Spareribs provide the fresh pork, while the bacon and sausage add the rich flavors of smoked and cured pork. Slow-cooking kraut together with pork, apple and onion leaves it rich, mellow and altogether delightful. The better your sauerkraut, the better the finished dish will be, so it’s worth finding a good artisanal kraut or even trying your hand at homemade sauerkraut.

Ingredients for Slow-Cooker Pork and Sauerkraut

• Potatoes: Fingerlings are what’s called a “waxy” potato, meaning they’ll hold their texture through the long, slow-cooking process.
• Onion: The onion in this recipe adds sweet and savory notes that complement the meats and sauerkraut.
• Apple: Apples and pork are a perfect pairing, and apples go equally well with sauerkraut. Granny Smiths are ideal in this dish, because they’ll hold their shape in the slow cooker and their tartness plays nicely with the rich pork.
• Bacon: The crisp bacon lends a sweet and smoky flavor to the sauerkraut, and it complements the ribs and sausage.
• Sauerkraut: Sauerkraut’s tang and rich, funky flavor make it a near-perfect pairing with pork (80 million Germans can’t be wrong!).
• Spareribs: Pork spareribs are tough if they aren’t slow-cooked, but after hours of simmering in the acidic sauerkraut they’ll be meltingly tender.
• Brown sugar: The brown sugar in this recipe helps balance the tart notes of the sauerkraut and Granny Smith apples, as well as deepening the flavor of the whole dish.
• Caraway seeds: The signature licorice flavor of caraway seeds is widely used with cabbage and sauerkraut dishes, because it just plain makes them taste better.
• Polish sausage: The sweet, smoky, seasoned pork sausage, like the bacon, complements the fresh pork of the ribs and adds flavor to the kraut.
• Beer: The beer’s hops add funk and a hint of bitterness that grounds the other flavors in the dish.

Directions

Step 1: Place the sauerkraut and flavorings in the slow cooker

Place the potatoes, onion, apple and bacon in the bottom of a 6-quart slow cooker. Drain the sauerkraut, reserving 1/3 cup of the brine. Add the sauerkraut and reserved brine to the slow cooker.

Step 2: Brown the spareribs

Cut the spareribs into serving-size portions, and season them with salt and pepper. In a large skillet, heat the oil over medium heat, and brown the ribs in small batches, just a few at a time.

Step 3: Add the spareribs and seasonings to the slow cooker

Transfer the browned ribs to the slow cooker, and sprinkle them with the brown sugar and caraway seeds.

Step 4: Add the sausage and slow-cook

Add the sausage, and pour in the beer. Cook, covered, on low for six to seven hours or until the ribs are tender.

Slow-Cooker Pork and Sauerkraut Variations

• Swap the pork for corned beef: While pork and kraut make a classic pairing, sauerkraut’s funky tang works just as well with many other meats. If you don’t eat pork, for example, you can swap out the ribs, bacon and sausage for a slab of corned beef. Adding other forms of cured beef (like crisping bresaola in place of the bacon) is purely optional, but it will definitely add to the end result. Top it with melted Swiss cheese and some buttered rye-bread croutons, and you’ve got a Reuben casserole.
• Give it an Alsatian twist: Alsace is a province that’s been wrenched back and forth between France and Germany for centuries, and its cooking is a masterful blend of both traditions. If you want to take your sauerkraut in an Alsatian direction, swap out the caraway seeds for juniper berries and the beer for white wine. A dry Riesling is ideal, especially if it’s Alsatian. If you really want to go all-in, add a goose leg and some cured French sausages as well.

How to Store Slow-Cooker Pork and Sauerkraut

You shouldn’t leave leftover pork and sauerkraut in a slow cooker after the meal, because it takes too long to cool. Instead, transfer it to one or more food-safe storage containers with tight-fitting lids, and pop it into the fridge as soon as it cools. You could also refrigerate leftovers in a covered bowl, but they’ll cool more quickly (and therefore keep longer) in smaller, flatter containers.

How long will pork and sauerkraut keep?

Like most leftovers, pork and sauerkraut can last for four or five days in the fridge, depending on how quickly you dealt with the leftovers. The longer they sit out before getting to the refrigerator, the shorter their storage life. If they approached the two-hour mark before chilling, it would be prudent to eat any leftovers within a day or two.

Can I make this pork and sauerkraut slow-cooker recipe ahead of time?

Absolutely. Like most slow-cooked recipes, it will taste even better if it’s made at least a day ahead, then reheated for serving. Just remember that every day ahead of serving equals a day taken away from its overall refrigerator storage life, so balance the convenience of advance prep against losing extra days for eating the leftovers.

Can I freeze the leftover pork and sauerkraut?

You certainly can; it freezes and thaws well. Even the potatoes hold up, because they’re waxy fingerlings and less susceptible to becoming grainy or mushy after freezing. Divide the leftovers into serving-size portions, and spoon them into freezer-safe containers with airtight lids. You may find this easier if you debone the ribs, and chop or shred the meat so it can be spread evenly between the portions. Once the portions are frozen, you have the option of leaving them in the container or shifting them to bags in order to free up your containers. The sauerkraut will keep for up to three months in the freezer, depending on how well sealed it is.

Slow-Cooker Pork and Sauerkraut Tips

Do I need to rinse the sauerkraut?

Not in this recipe, no. The funk of the sauerkraut’s brine is an essential part of the dish. In other recipes, like this famous sauerkraut chocolate cake, you may be told to rinse the kraut or to squeeze out every drop of moisture you can.

Why is my sauerkraut dry?

Some slow cookers run a little hotter than others, and some cookers’ lids let more moisture escape. The end result is that the liquid can cook away and leave the dish a little dry. Just add a splash of extra water (don’t use more beer, it can overpower the dish).

Is there an attractive way to serve this pork and sauerkraut slow-cooker recipe?

Slow-cooking makes the sauerkraut rich and mellow, but like a lot of slow-cooked dishes, it’s admittedly a bit short on visual appeal. If you want to make it look better on the plate, consider leaving out the fingerlings. Instead, serve the kraut and pork alongside a mound of parsley potatoes (it looks best with small new potatoes left whole, rather than larger potatoes cut up) and two or three good mustards to accompany the pork. For a more polished European look, separate the pork from the kraut before serving. Place a mound of kraut next to the potatoes, then arrange a portion of ribs and sausage neatly on top.

What can I do with the leftovers?

There are lots of options for the leftovers, if you don’t want to repeat the exact same meal. Adding chicken broth and extra vegetables, for example, turns it into a hearty, satisfying cold-weather soup. Alternatively, you can add more potatoes and a topping, and turn it into a sauerkraut casserole (or replace the potatoes with pasta, if you like).