This slow cooker 3-ingredient Amish pork and sauerkraut is exactly the kind of meal I lean on in February when life is busy and I still want something cozy and homemade. It’s based on a simple, old-fashioned Amish-style roast: just a good-sized pork shoulder, sauerkraut, and a little brown sugar to balance the tang. Everything goes into the slow cooker in the morning, and by dinnertime the meat is fall-apart tender, surrounded by soft, pale sauerkraut that’s soaked up all those savory pork juices. It’s the kind of no-fuss classic my dad asks for every winter, and it honestly couldn’t be easier for a weeknight or a low-key Sunday dinner.
Serve this tender pork and sauerkraut straight from the slow cooker with buttery mashed potatoes or simple boiled potatoes to soak up all the juices. A side of steamed green beans, roasted carrots, or a crisp green salad helps balance the richness. If you like, offer grainy mustard on the table and some crusty bread or dinner rolls for mopping up the broth. Leftovers are great piled onto toasted buns with a little extra sauerkraut on top for an easy next-day lunch.
Slow Cooker 3-Ingredient Amish Pork and SauerkrautServings: 6
Ingredients
3–4 lb boneless pork shoulder (pork butt) roast
2 lb bag refrigerated sauerkraut, drained but not rinsed
1/4 cup packed light brown sugar
Directions
Place the drained sauerkraut in the bottom of a large slow cooker (5–6 quarts). Use your hands or a fork to spread it into an even layer.
Sprinkle the brown sugar evenly over the sauerkraut and lightly toss with a fork so it’s mixed in but the sauerkraut still mostly stays on the bottom.
Pat the pork shoulder dry with paper towels, then place it directly on top of the sauerkraut, fat side up if there is a fat cap. Nestle it down a bit so it’s surrounded by sauerkraut around the sides.
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. The roast will release plenty of juices to create a savory broth with the sauerkraut.
Once cooked, use two forks to shred the pork directly in the slow cooker, pulling it into large, rustic chunks and mixing it gently with the sauerkraut and juices. Taste and adjust the balance by stirring in a pinch more brown sugar if you want it slightly sweeter, or a spoonful of sauerkraut brine if you like it tangier (if you reserved any from the bag).
Serve the pork and sauerkraut hot, straight from the slow cooker, making sure each serving has plenty of the tender meat, soft sauerkraut, and some of the flavorful broth.
Variations & Tips
If you prefer a slightly leaner dish, you can use a pork loin roast instead of pork shoulder, but keep an eye on the cook time and pull it as soon as it’s just tender so it doesn’t dry out. For a milder sauerkraut flavor, briefly rinse the sauerkraut under cool water before draining, or only use 1 1/2 pounds instead of the full 2 pounds. For a bit more sweetness without adding ingredients, pack the brown sugar more firmly into the measuring cup; for less sweetness, use a very light, loose 1/4 cup. If your slow cooker runs hot, check the roast an hour earlier than the suggested time so it doesn’t overcook. Leftovers keep well for up to 3–4 days in the fridge and reheat nicely in a covered skillet with a splash of water; they also freeze well for a future busy night. To stretch the meal, serve the shredded pork and sauerkraut over egg noodles or rice, using the cooking juices as a light gravy.
