Slow Cooker Pork and Sauerkraut Recipe
This twist on the classic Alsatian choucroute garnie is perfect for the slow cooker. Sausage, sauerkraut, boneless spareribs, and spices gently cook together until the pork is meltingly tender. Serve this hearty meal with some peppery mustard on the side.
If you’re feeling up for the challenge, make your own batch of sauerkraut.
Special equipment: You will need cheesecloth and butcher’s twine. If you don’t have either, add the peppercorns, juniper berries, and bay leaves directly to the pot and pull them out when everything’s done cooking.
This dish was featured as part of our Slow Cooker Recipes slideshow.
- 1 medium yellow onion, halved and thinly sliced
- Kosher salt
- Freshly ground black pepper
- 2 pounds prepared or homemade sauerkraut, drained and excess liquid squeezed out
- 2 teaspoons caraway seeds
- 10 black peppercorns
- 5 juniper berries
- 2 bay leaves
- 1 pound Yukon Gold potatoes, scrubbed and cut into roughly 1-1/2-inch chunks
- 2 pounds boneless country pork spareribs, cut crosswise into 3-inch pieces
- 12 ounces cooked kielbasa, cut crosswise into 3-inch pieces
- 1/2 cup low-sodium chicken broth
- 1/2 cup dry white wine
- Dijon or whole-grain mustard, for serving
- Place the onion in a large bowl, season with salt and pepper, toss to coat, and place in the slow cooker. Place the sauerkraut and caraway seeds in the bowl, season with ground pepper, toss to combine, and lay evenly over the onions.
- Place the peppercorns, juniper berries, and bay leaves in a 5-by-5-inch piece of cheesecloth, tie tightly with butcher’s twine, and tuck the packet into the sauerkraut. Place the potatoes in the bowl, season generously with salt and pepper, toss to coat, and place in an even layer over the sauerkraut.
- Generously season the spareribs all over with salt and pepper. Arrange the spareribs and kielbasa over the potatoes in an even layer. Pour the chicken broth and wine into the slow cooker.
- Cover and cook on low heat until the spareribs are fork tender and almost falling apart, about 6 to 8 hours. Remove and discard the cheesecloth with the spices. Arrange the meats, potatoes, sauerkraut, and onions on a serving platter and drizzle with any remaining juices. Serve with mustard.