Ingredients for Slow Cooker Crock Pot Pork Loin Roast Kraut
- 1 (3-4 pound) boneless pork loin roast
- Yellow Onion
- 1 (16-ounce) jar sauerkraut, drained
- 1 cup chicken broth or apple cider
- Saucy Susan Peach Apricot Sauce
- 1 tablespoon olive oil
- Salt & Pepper
- Garlic Cloves
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How to Make Slow Cooker Crock Pot Pork Loin Roast Kraut
- Place 1 tablespoon olive oil in the bottom of your slow cooker.
- Season the pork loin roast generously with salt, pepper, and 1 teaspoon of your favorite herbs (rosemary, thyme, etc).
- Sear the pork loin roast in the hot olive oil in the slow cooker on high for 2-3 minutes per side until lightly browned. This step adds depth of flavor.
- Add 1 medium onion, chopped and 2 cloves garlic, minced into the slow cooker.
- Pour 1 cup of chicken broth or apple cider into the slow cooker.
- Add 1 (16-ounce) jar of sauerkraut, drained.
- Cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is fork-tender and easily shreds.
- Remove the pork loin from the slow cooker and let it rest for 10 minutes before shredding with two forks.
- Skim off excess fat from the cooking liquid.
- Serve the shredded pork over mashed potatoes, rice, or crusty bread, spooning the flavorful sauerkraut and cooking liquid over the top.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
14g
Fat
67g
Carbs
2g
