39 Reviews of Crock Pot Pork Roast and Sauerkraut

From: Amazing Grace

On Feb 11, 2008

I will be making this today for the 3rd time, just forgot to review it. We absolutely love it, this is the only way I make pork and sauerkraut now. My daughter-in-law went nuts when she ate it, she thought it was sooo good. I have to watch the high sodium content so I rinse the sauerkraut several times and by the way the stuff in the bag is so much better than canned. I also only use half of the onion soup (2 T.) again because of the sodium. I used one of those little 5.5 fl. oz. cans of apple jusice in place of the water ( I didn't want so much liquid) and threw in some roughly chopped raw onion, probably about a cup. We love onion cooked with pork and sauerkraut. I used western ribs trimmed of all visible fat and browned for our pork, again just a personal favorite and splenda brown sugar. The reason I made most of the changes is because hubby has heart problems and this is one of those rare special meals to serve that he probably shouldn't eat. I am going to try the crock pot today, the other 2 times I was short on time and simmered it stove top. Delicious!

From: Emjay99

On Aug 12, 2005

Had a cold spell and a pork loin roast in the freezer add one DH from Hamburg and you have a winning recipe! I substituted the liquids for white wine and apple juice and threw 2 x 100ml apple sauce fruit cups sitting in the fridge - excellent recipe - thanks so much!

From: Chef #291965

On Nov 28, 2007

I cannot believe the previous review...I made this as I had defrosted a roast I didn't know what to do with but did not want to waste and oh boy was this a good recipe...my husband and son loved it also...the meat was tender and the sauerkraut was perfect...the only change I made was the amount of sugar as we don't like really sweet food...I also cooked it on high about 10 hours...I tested the meat and it was tender so it was DONE...thank you for a great, easy recipe!!!!

From: ColCadsMom

On Jan 3, 2006

My DH is from Penna, and insists on pork and sauerkraut on New Years Day. Being from Ala, I had never even heard of it! I've tried for several years to find an acceptable recipe. I knew that he likes brown sugar in his, but the onion soup mix is the ingredient that made me try this recipe. It is absolutely perfect! My husband's exact words were "not sour, not too sweet, just right." Even better, my husband's step-dad told me he wished my mother-in-law could cook like me! THANK YOU THANK YOU! My only change to the recipe was replacing 1/2 cup of the water with apple juice for just a hint of the flavor. I served with mashed potatoes (which I didn't realize were a must for a couple of years), NurseDi's Skillet Hopping John (26979) and my own Creamy Collard Casserole (150052) for a "Mason-Dixon" New Years. My search for the perfect Pork and Kraut recipe is over. This one is it.

From: JillM

On Jul 9, 2008

Great reipe! I added apple juice like the other posters said and it really added a nice flavor, so that's why I only gave it a 4. I also used one of those Hormel Pork loins in the garlic marinade. Since it's already marinated I was able to cook it in 7 hours instead. I did 3 on high and 4 on low. It was so tender it fell apart.

From: Barb Conley

On Apr 3, 2007

This was outstanding! I used a boneless pork sirloin and it fell apart after about 8 hours. The only thing I did different was cut back on the brown sugar. Super!

From: barbie66

On Mar 22, 2006

This is an excellent roast. I followed another reviewer's suggestion and used chicken broth and white wine in place of the water. This produced an awesome gravy! My roast was 4-lb. bone in, and it only took 7-8 hours to cook on low, but my crockpot is nuclear (runs hot). Thank you for sharing! --Marla

From: Gina,The Kitchen Witch!

On Jan 8, 2008

I made this today and it was wonderful! I slow cooked it for 10 hours. Easy to prepare this morning before work. My family loved it! Thanks for a great recipe!

From: Margie Brock

On Aug 4, 2005

I tried this thinking okay what is the brown sugar going to do-well it sure was great a wonderful, wonderful dish. Thank you! Margie

From: Brenda.

On May 18, 2006

Wow Barb, this was so good. I put everything in the crock pot at 4 am and turned it on high for 1 hour while I got ready for work, then turned it to low when I left the house. At 3 pm when I got home, the pork was fall apart done and so juicy. The flavor is so amazing. This is going into the Keeper Book for sure!