Photo: Hector Sanchez
Hands-on Time:
50 Mins
Total Time:
3 Hours 50 Mins
Yield:
Makes 6 to 8 servings

This pork and sauerkraut recipe is wrapped with pancetta and slow-cooked with apples for an incredible dinner.

Pancetta is an unsmoked Italian bacon cured with salt and spices. If you’ve never tried it, you’re going to love its flavor. Of course, you can always use whatever bacon you have in the fridge for this pork and sauerkraut recipe.

Pork and sauerkraut is said to bring good luck and fortune, which is all the more reason to make this delicious pork and sauerkraut crock pot recipe. Whether or not you receive good luck or fortunes after making this pork and sauerkraut dish, your family and guests are sure to love it. Pork loin, onions, apples, sauerkraut, and cabbage are slow-cooked in a mixture of stout beer and Dijon mustard for rich flavor. After the pork and sauerkraut becomes extremely tender in the slow cooker, the pork is brushed with an apricot preserve sauce that adds just the right amount of sweetness.

This slow-cooker pork and sauerkraut is easy enough to make for a family Sunday dinner but pretty enough to make for a dressy supper club. The apples, pork, and sauerkraut have the perfect flavors for fall and winter, and this slow-cooker meal will be extremely comforting on cold winter nights. Plus, this pork and sauerkraut recipe comes with the main dish and side dishes in one easy pot. This pork and sauerkraut dinner is the cold-weather recipe you need.

How to Make It

Step 1

Trim fat and silver skin from pork. Sprinkle pork with kosher salt and pepper. Wrap top and sides of pork with pancetta. Tie with kitchen string, securing at 1-inch intervals.

Step 2

Cook pork in hot oil in a large skillet over medium heat, turning occasionally, 15 minutes or until deep golden brown. Remove from skillet, reserving drippings in skillet.

Step 3

Place quartered onion and next 4 ingredients in a 6-qt. slow cooker; top with pork.

Step 4

Add beer to reserved drippings in skillet, and cook over medium heat 8 minutes or until liquid is reduced by half, stirring to loosen brown bits from bottom of skillet. Stir in mustard, and pour over pork. Cover and cook on HIGH 2 hours.

Step 5

Peel 2 apples, and cut into large wedges. Add apple wedges, sauerkraut, and cabbage to slow cooker; cover and cook 1 to 2 more hours or until a meat thermometer inserted into thickest portion of pork registers 150° and apples are tender.

Step 6

Cut remaining unpeeled apple into thin strips, and toss with parsley and lemon juice. Season with salt and pepper to taste.

Step 7

Combine preserves and broth in a small saucepan, and cook over medium heat, stirring often, 4 to 5 minutes or until melted and smooth.

Step 8

Brush pork with apricot mixture. Cut pork into slices, and serve with onion mixture, apple-parsley mixture, and additional Dijon mustard.