This slow cooker 4-ingredient foil wrapped pork and sauerkraut is one of those quiet little tricks that makes you feel like a genius in your own kitchen. My uncle used to make this every spring when the weather was still a bit chilly but the days were getting longer. He swore by sealing everything tightly in foil so the pork would stay juicy and tender, and the sauerkraut would mellow into something golden and rich instead of sharp and sour. With just four simple ingredients and a slow cooker doing the work, you get a melt-in-your-mouth pork dinner that tastes like it took all day fussing over, even though you barely lifted a finger.
Serve the pork thickly sliced or gently pulled into big chunks, spooned right back over that warm, golden sauerkraut and all the juices from the foil packet. This is lovely with buttery mashed potatoes or simple boiled new potatoes, which soak up the tangy-savory juices. A side of green beans, peas, or a crisp green salad helps balance the richness. A slice of rye bread or a dinner roll is perfect for mopping up the bottom of the slow cooker, and if you like, a little mustard on the side brings out the old-fashioned Midwestern flavor that makes this feel like Sunday supper on the farm.
Slow Cooker Foil-Wrapped Pork and SauerkrautServings: 6
Ingredients
3 to 3 1/2 pounds boneless pork shoulder or pork butt roast
2 pounds sauerkraut, drained but not rinsed
1 cup apple juice or apple cider
1 medium yellow onion, thinly sliced
Directions
Lay out a large sheet of heavy-duty aluminum foil, about 2 to 3 feet long. If your foil is thin, use two sheets stacked together so it’s sturdy enough to hold the juices.
Spread the drained sauerkraut in the center of the foil, forming a bed that’s roughly the size of your pork roast. Pour the apple juice or cider evenly over the sauerkraut so it’s lightly moistened.
Scatter the sliced onion over the sauerkraut and gently toss with your hands or a fork so the onion is tucked in and around the kraut. Keep the mixture in a loose mound so it will fit neatly into the foil packet.
Pat the pork roast dry with paper towels. Lay the pork directly on top of the sauerkraut and onions. If there are any dry-looking spots on the kraut, spoon a little of the apple juice from the bottom over them so everything is lightly coated.
Bring the long sides of the foil up and over the pork, then fold them together tightly several times to create a strong seam. Fold in the short ends of the foil toward the center, crimping and sealing well so no juices can escape. You want a snug, sealed packet to lock in steam and keep the pork extra tender.
Place the foil packet seam-side up into the bottom of your slow cooker. The packet should sit flat in the crock; if it’s too long, gently curve it to fit without tearing the foil.
Cover the slow cooker with its lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork. Avoid opening the lid during cooking so the heat and steam stay trapped inside.
When the cooking time is up, carefully lift the foil packet’s edges with oven mitts or tongs. Open the foil slowly, facing it away from you to avoid the hot steam. The pork should be resting on a bed of golden sauerkraut with bubbling juices collected inside the foil.
Transfer the pork to a cutting board and let it rest for about 5 to 10 minutes. Slice the pork into thick pieces or pull it into large chunks, depending on how you like it.
Spoon the sauerkraut, onions, and plenty of the pan juices from inside the foil packet into the bottom of the slow cooker crock. Lay the sliced or chunked pork back on top of the sauerkraut so it sits in those warm juices. Serve straight from the slow cooker on warm, making sure each portion gets a bit of pork, kraut, and juice.
Variations & Tips
If you prefer a milder sauerkraut, you can briefly rinse it under cool water and then squeeze out some of the excess liquid before using, though many Midwestern cooks like the full tang to stand up to the rich pork. For a sweeter note, stir in 1/2 to 1 cup of drained, canned sliced apples or a handful of thinly sliced fresh apple with the sauerkraut and onions before wrapping. If you enjoy a smokier flavor, tuck a few slices of bacon on top of the pork inside the foil packet. You can also swap the apple juice for a light beer or dry hard cider for a more old-country flavor. For a smaller household, use a 2-pound pork roast and reduce sauerkraut to about 1 1/2 pounds and apple juice to 3/4 cup, keeping the same cooking times until the meat is fork-tender. Food safety tips: Always start with a fully thawed pork roast; never cook from frozen in the slow cooker, as it stays too long in the temperature danger zone. Keep the slow cooker covered during cooking so the internal temperature rises steadily. The pork should reach at least 190°F internally for that classic fall-apart texture; use an instant-read thermometer if you’re unsure. Be cautious when opening the foil packet, as the trapped steam can burn. Refrigerate leftovers within 2 hours of cooking, and reheat thoroughly until steaming hot before serving again.
