This dish is incredibly versatile at the table. Serve it over creamy mashed potatoes, buttered
baby potatoes, egg noodles, or even simple white rice to soak up the savory juices. Round it
out with a green veggie or a crisp salad, or keep it simple with crusty bread or dinner rolls.
Leftovers are excellent piled onto toasted buns with Swiss or provolone for quick sandwiches.

Ingredients

• 3–4 lb boneless pork shoulder or pork butt roast, raw
• 2 lbs sauerkraut, with juices (from a jar or bag)
• 1 cup apple juice or apple cider (or water for less sweetness)
• Salt and black pepper, to taste (optional)

Directions

1. Prep the slow cooker:
   Lightly spray the inside of the slow cooker with cooking spray or rub with a bit of oil to
   make cleanup easier (optional).
2. Layer the sauerkraut:
   Add the sauerkraut and all of its juices to the bottom of the slow cooker and spread it into
   an even layer.
3. Add the liquid:
   Pour the apple juice or apple cider over the sauerkraut to mellow the tang and keep the pork
   moist while cooking.
4. Season the pork:
   Pat the pork roast dry and season lightly with salt and black pepper if desired. Place the
   pork directly on top of the sauerkraut.
5. Cook low and slow:
   Cover and cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until the pork is very tender
   and easily shreds with a fork.
6. Shred the pork:
   Transfer the pork to a cutting board and shred with two forks, discarding large pieces of
   fat. Return the shredded pork to the slow cooker and stir into the sauerkraut and juices.
7. Taste and adjust:
   Taste and add more salt and pepper if needed. Let sit on WARM for 10–15 minutes to let the
   flavors meld.
8. Serve:
   Spoon over mashed potatoes, noodles, or your favorite side, and ladle some of the cooking
   juices over the top. Store leftovers in an airtight container in the refrigerator for up to
   4 days.

Variations & Tips

• Extra-savory: Add 1 sliced onion and 2–3 minced garlic cloves over the
  sauerkraut before adding the pork.
• Classic flavor: Stir in 1–2 teaspoons of caraway seeds for a traditional
  German-style taste.
• Less tangy: Rinse the sauerkraut before using, or replace half with shredded
  cabbage for sauerkraut skeptics.
• Apple-forward: Add 1–2 peeled and sliced apples over the sauerkraut for a
  naturally sweet balance.
• Leaner cut: Pork loin can be used, but cook on LOW and check early to avoid
  drying it out.
• Make-ahead: Combine all ingredients in a freezer bag, freeze flat, then thaw
  and dump into the slow cooker when ready to cook.
• Leftovers: Serve on toasted buns with cheese, in wraps, or over roasted
  potatoes for an easy second-night meal.