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How to Cook Pork & Sauerkraut in a Crock-Pot

by
author image L. Christine Shepard
L. Christine Shepard has been a print journalist since 1994, covering news, home improvement, gardening and food for the "Oakland Press," "Rochester Post," "Troy Times" and "Michigan Meetings and Events" magazine. She has a bachelor's degree in journalism from Oakland University and received the Michigan Press Association award for journalism.
How to Cook Pork & Sauerkraut in a Crock-Pot
A plate of pork and sauerkraut sit on a gingham tablecloth. Photo Credit rlat/iStock/Getty Images

Pork roast and sauerkraut are a classic combination; the sharpness of sauerkraut complements the richness of the pork. Cabbage, a cruciferous vegetable, is high in vitamins A and C and provides a rich source of antioxidants. The pickling process of sauerkraut, whereby the cabbage ferments in its own juices, produces lactic acid bacteria, which aids in the digestive process. Slow-cooking pork and sauerkraut in a Crock-Pot will bring out the complex flavors of the sauerkraut and helps tenderize the pork.

Step 1

Trim off any excess fat from the pork roast with a sharp knife if you are using a shoulder roast, leg roast or rib roast.

Step 2

Place the pork in the bottom of a Crock-Pot. Cover it with fresh sauerkraut, including the sauerkraut juice. Add fruit, vegetables and spices on top of the sauerkraut, if desired.

Step 3

Place the lid on the Crock-Pot and cook on low for 6 to 10 hours. The pork is done when the meat falls apart when picked up. If the roast is bone-in, the bone should slip out easily.

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