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

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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.

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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.

Pork and Sauerkraut in the Crock Pot

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

Pork and Sauerkraut in the Crock Pot

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Pork and Sauerkraut in the Crock Pot

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Pork and Sauerkraut in the Crock Pot

Sue Lau
5 from 2 votes
Course Main Dish
Cuisine American, German
Servings 6
Calories 341 kcal


  • 1 Crock Pot or other slow cooker


  • 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


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


from the kitchen of palatablepastime.com


Serving: 1gCalories: 341kcalCarbohydrates: 20gProtein: 26gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 91mgSodium: 1632mgPotassium: 860mgFiber: 7gSugar: 9gVitamin A: 54IUVitamin C: 36mgCalcium: 111mgIron: 5mg
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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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