Pork and Sauerkraut in the Crock Pot

Pork and Sauerkraut in the Crock Pot is a very traditional (and some say lucky) way to go forward in the new year with a first meal.

Pork and Sauerkraut in the Crock Pot

Pork and Sauerkraut in the Crock Pot

by Sue Lau | Palatable Pastime

A pork dinner for New Year’s Day is a common family tradition for many people. I know the pork signifies going forward, because pigs root for food  in a forward motion, and the plump stoutness of a pig can represent abundance. To eat of the sweet fatty meat, is said to ensure moving forward with both richness, sweetness and prosperity.

Even if you don’t buy into such things, pork is a nice sweet meat, and is it versatile beyond most all other meats, being prized as of king of seasonings in many foods, especially the king of kings among pork: bacon.

Sauerkraut as a lucky food is fermented. If you think back to times before refrigeration was available, fermentation could mean the success or failure of a community trying to survive Winter into Spring. I believe it was originally Asian, coming out of the preservation methods and pickling of cabbage for kimchi. In both Asian and European cultures, pork and cabbage is a wonderful combination, naturally complementing each other.

I find this easy method of braising pork in a crockpot with a blanket of sauerkraut to be a very simple yet satisfying way to warm up on a cold winter’s day.  I might serve this with something like rye bread with fresh herb butter, and a side dish of braised greens, possibly with red or new potatoes mixed in. It is something both my husband and I were raised with and feel comforted by. Perhaps your family does as well. And what better way to ring in the new year than with comfort food?

I hope you have a healthy and prosperous new year!


Pork and Sauerkraut in the Crock Pot

  • Servings: 4-6
  • Difficulty: easy
  • Print

Pork and Sauerkraut in the Crock Pot

  • 1 large onion, sliced
  • 2.5 pounds pork country style ribs
  • 2 tablespoons chopped garlic
  • 1 teaspoon caraway seed or crushed juniper berries
  • 1/2 teaspoon black pepper
  • 48 ounces Bavarian sauerkraut with juice (type with wine in the ingredients)
  • 6 ounces dry white wine (sauvignon blanc)
  • 4 ounces apple juice or apple cider
  • 1/4 cup Bavarian Sweet Mustard or Honey Dijon Mustard


  1. Place onion in the bottom of the crock and add ribs, garlic, caraway/juniper, pepper, and kraut.
  2. Whisk together the wine, apple juice and mustard and pour over all.
  3. Cover crock and cook on low for 6-8 hours.

from the kitchen of palatablepastime.com

Pork and Sauerkraut in the Crock Pot

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7 responses

  1. I made this exactly as posted, using fresh apple cider (and even managed to locate the proper Bavarian sauerkraut and mustard at a local German deli!). First of all, this makes a lot! The aroma while cooking was heavenly. The only suggestion I can make is that we felt it needed more seasoning, but not sure what. Since that is totally personal preference, I added some seasoned salt, which did the trick for me. What a lovely way to start the new year. Perhaps a new tradition for me? Thanks for sharing!

  2. Pork and Sauerkraut has always been our family’s New Years Day meal. I have never tried making it in the slow cooker. I have to try that method.

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